We believe Chiroso is the new Geisha! This endemic variation to Urrao, Antioquia, is a rare mutation from Bourbon and Caturra. At Santiago’s farm particularly, his father Jose Arcadio, planted Bourbon Chiroso and Caturra Chiroso over 10 years ago because they were more productive, as he explains. Only to discover in 2012 that those coffees had an outstanding award-winning profile. With notes of Mandarin Orange, Apricot, Bakers Chocolate, Mellow, Mint, Milk Chocolate, this coffee has consistently placed high in COE. This particular coffee is fermented for 5 days in stainless-steel open tanks, then washed and selected by hand. The stainless steel tanks have allowed Santiago and his father to develop one of the most consistent coffees we’ve tasted.
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We got in touch with Santiago (23 years old) through UVI as he wanted to start helping his family see their farm more as a business. His dream, as he explained when we first met him, was to have his own coffee brand and help his neighbors get better prices for their coffees. With this washed coffee (fermented 5 days in stainless steel tanks) Santiago and his family have been achieving constant success. Now with UVI, they are developing new processes.
Name of the farm:
Urrao, Antioquia, Colombia