This is a very cool organic selection of the Chiroso variety grown in Huila. Chiroso has quickly become one of our favorite varieties being cultivated in Colombia, but has traditionally only been grown in the north in Antioquia. In the cup we find lovely tropical fruits, expressive acidities, and a soft florality.
Hand picked at peak ripeness. Floated to further remove defects. Held in cherry for 12 hours. Depulped. Dry fermented in tile tanks for 40 hours. Washed. Dried on raised beds until moisture content reaches ~10.5%.
This is our first year working with Jose's coffee. While this specific selection is 100% Chiroso, he is also producing Sidra, Gesha, V. Colombia, Castillo, and Caturra. His entire operation is impressively fully organic, and consistently produces exceptional quality such as this.
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.
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.