Hector's Chiroso Washed
$
9
/lb
Only the ripest red cherries are harvested from Monday to Friday and depulped immediately each day. Instead of separating them, each new batch is added on top of the previous one, allowing the fermentation to build gradually throughout the week. This layering process creates a larger, more complex lot by the end of the weekend, as the sugars and microbial activity from earlier batches enhance the fermentation of the newer ones. The coffee is then washed on Monday. This Chiroso offers notes of Peach, Dulce de Leche, Orange that balances really well with a creamy body and Green Apple acidity. It comes from a small farm where Héctor is fully committed to quality. His decision to buy this land was inspired by his children, who have worked in coffee for years and shared their knowledge and passion with him—fueling his dedication to crafting exceptional coffees.
Taste Profile
Variety
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Contact us to buy this green coffee for your roastery
How this coffee was produced
This washed coffee is processed in small, daily batches over the course of the week.
Harvesting and Stabilization
Only ripe cherries are harvested and depulped immidiately after florating for a second selection
Processing and Fermentation
Each day of the week, freshly harvested cherries are depulped and added to open tanks to ferment with their mucilage. New batches build on the last, deepening the fermentation’s complexity. By week’s end, the full lot is washed—carrying the layered character of a week-long process.
Drying
It is dried in sun bed driers for 2 to 3 weeks
Hector Lopez
After retiring from a 30-year career in the textile industry, Héctor López—father of eight—found a new purpose on a small coffee farm in Urrao, Colombia. Inspired by the passion of two of his daughters, who had worked in coffee, Héctor moved to the countryside with the support of his family. Today, he’s not only growing coffee but also growing roots in the community—offering neighbors internet access and support, and embracing a new life dedicated to rural development and legacy-building. Héctor’s story is one of reinvention, family, and a deep commitment to the land and its people.
El Susurro
Héctor’s farm is located in Pabón, a village in Urrao renowned for producing floral chirosos.
2000
5 H & 2 employees
Chiroso
Nov - Feb Oct - March
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