This is easily the best Chiroso lot we tasted this year. From the absolutely staggering altitude of 2,300 masl, this selection is exemplary of the remarkable potential of producing this variety in such terroir. In the cup we find peach jam, white florals, and passion fruit.
Hand picked at peak ripeness. Floated to further remove defects and depulped on the day of harvest. Depulped coffee is collected and fermented over the course of five days in a process called ‘cochada'. Dried on raised beds until moisture content reaches ~10.5%.
This is the last Chiroso lot of the season for us. We've spent many years working very hard to source this specific variety from this specific region, and we couldn't be happier with the quality we have found. As this is still a very much underrepresented region for coffee, we will be visiting during the next harvest season to continue talking with these producers to see what they need moving into the future.
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.