Why We Love This Coffee

Chiroso is the Antioquían equivalent of Pink Bourbon for Huila. Both are Ethiopian landrace varieties that have made their way to Colombia and yield exceptional cup quality. Pink Bourbon has become more popular than Chiroso because Huila historically has been more well-known for producing higher quality coffee, whereas Antioquía historically has been more known for simply producing a high volume of coffee. The proliferation of Chiroso is changing that though!

This particular lot is actually a really cool blend of two small microlots from Urrao, which is the heartland of Chiroso production. Daniel Hernandez is a third generation farmer that is working hard to modernize the family’s business, with a focus on exceptional quality and sustainability. On the other hand, Santiago Caro has a more traditional philosophy, which is in a funny way what some modernization is an attempt to return to (what’s old is new) - he says that the Chiroso variety just naturally grew at his farm (they did not specifically plant it).

After harvest, the cherries underwent a short period of controlled oxygen exposure, followed by de-pulping, 48 hours wet fermentation, and the process was finished with drying on raised beds. This coffee has excellent sweetness, with notes of pineapple, pomegranate, citrus, and flowers.