Sometimes you find a coffee that comes out of left field and surprises you completely. This stunning Chiroso from Stiven & Jorge is a low fermentation process and our first Chiroso of the year. Stiven is the cousin of Jorge. This special Chiroso is juicy and tart.

When we taste this coffee we feel like we are on top of the mountains picking Wild Strawberries, some Stone fruits: à la Apricot, Pineapple, Sweet Citrus and slight hint of Florals.

PRODUCER

This special Chiroso was grown on Jorge Rojas farm El Proceso, under the care of his cousin Stiven Vargas

PROCESS

This microlot is a typical 2-step fermentation that is done many times at La Roca processing plant. After finishing each harvest day, they bring the coffee down to the La Roca processing plant in Planadas, float it to remove some of the unripe or undernourished cherries, along with leaves and sticks. The cherries go straight into blue barrels with the lid on overnight for 12 hours, get pulped and undergo another fermentation during 24 hours in mucilage before being fully washed.

After that, the coffee is laid out on drying beds under marquesinas. It’s moved 2–3 times a day to dry evenly, and boom—we mill it at our facility.

Fermentation in cherry makes coffees fruitier and enhance body. This processed coffee has 50% less fermentation time than the producer would usually do, to make the variety shine. No funkiness but a little bit more fruit than 24h fermentation in pulp.

VARIETAL

The Chiroso Varietal is a newer variety coming out of primarily Colombia. Yielding high quality potential, it is initially recognized for its resilience to the region's cool climate and high yields. A Long bean shape, similar to an "achira" biscuit, hence the name "Chiroso". Studies have shown its genetically identified as an Ethiopian Landrace.

RESTING

We suggest letting the coffee rest for 2-3wks.

Transparency:

We paid DIRECT $45.25/kg cad

Roasted Cost: $52/kg cad