Chiroso Washed
$
9
/lb
Victor is deeply passionate about coffee quality, and for the past five years, he’s been dedicated to not only refining his own craft but also uplifting and sharing knowledge with his community. His journey is driven by curiosity, generosity, and a commitment to excellence. With this particular lot, Victor applied a double fermentation process designed to accentuate the floral sweetness that Chiroso is known for. The result is a beautifully expressive cup that reflects both his technical skill and his dedication to innovation.
Taste Profile
Variety
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Contact us to buy this green coffee for your roastery
How this coffee was produced
This is a washed coffee, fermented 18 hours in cherry and 36 hours after beign depulped
Harvesting and Stabilization
Coffee is hand-picked and sorted, where 95% are fully ripe. He leaves the cherries in fermentation immidiately for 18 hours in closed tanks.
Processing and Fermentation
After the first fermentation, they are depulped and fermented again in open tanks for another 36 hours and then washed
Drying
It is dried in sun bed driers with shade for 2 to 3 weeks
Victor Pineda
Víctor, from the high-altitude region of Caicedo near Urrao, has been processing coffee for five years and is passionate about improving his craft. Recently, he began planting Geisha and Chiroso trees, embracing specialty coffee as his community flourishes despite past challenges.
La Cenovia
Victor Pineda's farm is located in Caicedo, a little town close to Urrao that is growing on specialty coffee
2100 m
1 Hectares & 2 employees
Chiroso
November - February
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