This is the first lot of the main Chiroso harvest from Urrao this season. In the cup we find yellow tropical fruit, jam-like sweetness, and fresh hops.
Chiroso
Urrao
2,000 masl
February 2025
Hand-picked at peak ripeness. Held in-cherry for 24 hours. Floated. De-pulped. Dry-fermented for 36 hours. Dried on raised beds for 20 days until moisture content reaches ~10%.
ABOUT PERLITAS
This is the first release from the main harvest in Urrao. This has become one of our most successful buying projects and now represents a significant share of our sourcing in Colombia. The Chiroso variety has transformed the landscape of this region, creating unprecedented access to the specialty market. With increased competition comes higher prices for producers, along with meaningful improvements in both quality of life and coffee quality.
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'll be able to bring you more of this special coffee from this special region year after year.
Pricing Details
Farm Gate (LOCAL; PARCHMENT)
4.25MM COP/Carga
Farm Gate (USD; Green)
~$10.91/KG
FOB
$14.02/KG
DDP
$18.00/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.