Diana took over managing her father's small farm in 2011 and is a welcomed recent addition to our Chiroso project in Urrao. In the cup we find what we are starting to call a traditional Chiroso profile: tropical fruit, very bright acidity, with some florality.
Chiroso
San Carlos, Urrao
1,800 masl
May 2026
Hand-picked at peak ripeness. Floated to further remove defects. Held in-cherry for 24 hours. De-pulped. Fermented underwater for 2 to 3 days. Washed. Dried until moisture content reaches 10.5%.
ABOUT DIANA ARBOLEDA TABARES
Finca La Esperanza is a new addition to our project in Urrao this year. Diana took over this small 2-hectare (~5-acre) farm from her father in 2011 and, alongside her brothers, has transitioned it from lower-quality varieties to producing Chiroso for the specialty market. This season's exceptional results speak for themselves.
ABOUT CHIROSO
Chiroso is a new variety being grown primarily in the region of Antioquia, Colombia. We only started hearing about its cultivation a couple of years ago, but because of its cup quality potential it is beginning to spread. The variety has been genetically identified as an Ethiopian Landrace, but we unfortunately cannot get any more specific than that at this time. We have been working very hard building a buying program in the region of Urrao specifically around the variety of Chiroso. We still don't know where or how this variety came to be cultivated in this particular region, but its cup quality is extraordinary. We will be working with our exporting partner The Coffee Quest to continue developing this project, and hope that we will be able to bring you more of this special coffee from this special region year after year.
Pricing Details
Farm Gate (LOCAL; PARCHMENT)
4.5MM COP/Carga
Farm Gate (USD; GREEN)
~$11.56/KG
FOB
$15.48/KG
DDP
$18.92/KG
The cost of getting a coffee from cherry to beverage varies enormously depending on its place of origin and the location of its consumption. The inclusion of price transparency is a starting point to inform broader conversation around the true costs of production and the sustainability of specialty coffee as a whole.