Why We Love This Roast

If there’s one variety that is capturing our attention as much as Pink Bourbon is right now, Chiroso is it! Just like Pink Bourbon and Gesha, Chiroso is an Ethiopian landrace variety that is absolutely thriving in Colombia, specifically in Antioquía. 

David Berrio, a second-generation coffee grower, manages Finca La Casita in Urrao, Antioquía at 1,950 - 2,100 meters above sea level. Over 5,000 coffee trees thrive here, which are primarily of the Chiroso variety. Avocados, bananas, and plantains are also grown on the farm and provide shade for the coffee trees. David’s grandfather purchased the farm 15 years ago and it was passed down to his father and eventually to David.

They are fortunate to have their own wet mill at the family home, but the farm is actually very far away from the family home. This plays a role in the processing of the coffee - after the cherries are picked, they are simply left in sacks for two days until a horse can take them to the main road, from where a car eventually drives them to the wet mill. The cherries are then de-pulped and left in stainless steel tanks for five days, with just enough water to cover all the cherries. Finally, the coffee is dried for 8-12 days in a traditional Colombian dryer called a casa helda.

We taste blood orange, pink grapefruit, apricot, lemon, and lime in this bright, round, loud brew. Big acid but big sweetness to complement and balance it out. Enjoy!