Colombia Chiroso Hernandez & Caro
- Regular price
- $25.00
- Sale price
- $25.00
- Regular price
Description
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Region: Antioquia, Colombia
Farm: El Tigre & La Falda
Process: Washed
Variety: Chiroso
Altitude: 1.830 - 1937 MASL
We Taste: White Peach, Lemonade, Green Tea. Medium Acidity, Floral Finish.
Size: 10 oz.
Chiroso is a niche coffee varietal common to Urrao in the southwest of Antioquia, Colombia, its name derived from a local Colombian slang term to describe something a little elongated.
In Urrao, the Chiroso is cultivated widely for high yields similar to a Caturra—so similar, in fact, that many have mistakenly categorized the Chiroso as a genetic offshoot of Caturra. Like the more popular varietal Sidra, however, genetic testing suggests the Chiroso is a natural landrace from Ethiopia. How it arrived to Colombia remains a mystery.
Floral like a Gesha but with an herbaceous twist, the Chiroso has a markedly sweeter and fuller-bodied profile. This coffee, produced in cooperation by Daniel Hernandez from finca El Tigre, and Santiago Caro from finca La Falda, showcases that profile in its uniqueness.
This Chiroso was harvested, laid out in controlled oxygen exposure to relax the fruit, pulped, then fermented for 48 hours with mucilage intact. The lot was then washed and sun-dried on raised beds.
Description
Region: Antioquia, Colombia
Farm: El Tigre & La Falda
Process: Washed
Variety: Chiroso
Altitude: 1.830 - 1937 MASL
We Taste: White Peach, Lemonade, Green Tea. Medium Acidity, Floral Finish.
Size: 10 oz.
Chiroso is a niche coffee varietal common to Urrao in the southwest of Antioquia, Colombia, its name derived from a local Colombian slang term to describe something a little elongated.
In Urrao, the Chiroso is cultivated widely for high yields similar to a Caturra—so similar, in fact, that many have mistakenly categorized the Chiroso as a genetic offshoot of Caturra. Like the more popular varietal Sidra, however, genetic testing suggests the Chiroso is a natural landrace from Ethiopia. How it arrived to Colombia remains a mystery.
Floral like a Gesha but with an herbaceous twist, the Chiroso has a markedly sweeter and fuller-bodied profile. This coffee, produced in cooperation by Daniel Hernandez from finca El Tigre, and Santiago Caro from finca La Falda, showcases that profile in its uniqueness.
This Chiroso was harvested, laid out in controlled oxygen exposure to relax the fruit, pulped, then fermented for 48 hours with mucilage intact. The lot was then washed and sun-dried on raised beds.