Fray's Chiroso Washed
$
9
/lb
Fray’s Chiroso is processed in the most traditional way in Urrao, using cochadas—small batches collected throughout the week over a period of 7 to 8 days. After harvesting, he depulps each small batch and adds it to a tank with a small amount of water. Once the week is complete, he washes the coffee and then dries it for approximately one to two weeks, depending on weather conditions.
Taste Profile
Variety
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How this coffee was produced
Washed with a week of fermentation adding little batches every time
Harvesting and Stabilization
The cherries are harvested and selected by density
Processing and Fermentation
After selecting, the cherries are depulped with few water and add it to an open tank, adding new batches of coffee every day for a week. This helps accelerate the fermentation in smaller farms where the harvesting batches are small. Then he washes the beans.
Drying
The beans are dried in sun bed driers for two to four weeks depending on the weather.
Fray David Moreno
With more than 25 years in coffee, Fray has built his life around farming in Urrao, where he has grown Chiroso for the past 15 years. Living on his farm with his family, he combines tradition, quality-focused practices, and continuous learning to produce exceptional coffee, earning regional recognition along the way.
Rosal
Fray’s farm is small and located in Pabón, a rural area of Urrao. It sits right beside the Penderisco River, in a part of town known for its constant breeze and pleasant, temperate climate. The natural surroundings and favorable weather create an ideal environment for growing exceptional coffee.
1900 m
1 Hectare & 3 employees
Chiroso
November - January
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