We have been working in Urrao for a few years now, specifically focusing on the variety of Chiroso. This is the first of a number of different Chiroso lots we are excited to share with you this season. In the cup we find peach, red tea, and ripe coffee cherry.
Hand picked at peak ripeness. Floated. De-pulped. Dry fermented for 48 hours. Washed, then soaked for an additional 24 hours. Dried on raised beds until moisture content reaches 10.5%.
Yenser is a third-generation coffee producer who learned by helping his father on the farm growing up. While he now has his own plot, the farm is still very much a family endeavor, and he and his siblings all work together to help with various projects along with harvesting and processing. Yenser placed 4th in last year’s regional competition, and we're very excited to see his farm’s progress in the coming years.
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.