This is our second Chiroso release of the season from our continued exploration of the region of Urrao! In the cup we find stone fruit, honeydew, and Key lime.
Hand picked at peak ripeness. Floated to further remove defects. De-pulped on the day of harvest. Fermented underwater for eight days. Washed. Dried on raised beds until moisture content reaches 10.5%.
We've spent years trying to develop a project in the region of Urrao, and this year we can see our work starting to take shape. Urrao has long been one of the most exciting, and under-represented, coffee growing regions in Colombia. Though remote, and historically challenging to work in, Urrao presents extraordinary potential for cup quality through its extreme altitudes and the coffee variety grown there: the Ethiopian variety known colloquially as Chiroso. Jhon Alexander Bermudez lives on the farm with his wife and their two young daughters, where they all work together to keep the farm going as a family.
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.
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.