Chiroso Carmen Montoya: Washed Green Coffee

HISTORY:

Chiroso de San Carlos Project is all about unlocking the potential of the Chiroso coffee variety while supporting the hardworking farmers of Urrao, Antioquia. Nestled in the Penderisco River valley at 1,900 meters above sea level, Urrao is a region with deep agricultural roots, where coffee is more than just a crop—it’s a way of life. This project brings together 10 dedicated producers, teaching them new processing techniques to improve quality and help Urrao gain recognition in the world of specialty coffee.

The journey began in 2023, when we partnered with local farmers Carmen Montoya and Santiago Caro. Over time, the project grew, with producers attending hands-on workshops to master Washed, Natural, and Honey processing methods. After months of hard work, the first harvest was evaluated in Bogotá’s main lab, where the results were outstanding—some coffee lots scored as high as 88.75 SCA points! More than just producing great coffee, we ensure that farmers are paid fairly and that each batch is fully traceable.

This project isn’t just about coffee—it’s about people and progress. Most farms in Urrao are small, about 1.5 hectares, and rely on family labor with minimal pesticide use. By participating in direct trade, these farmers can earn up to 30% more than through traditional sales channels, creating better opportunities for their families and communities.

At its heart, the Chiroso de San Carlos Project is about education, innovation, and sustainability. By improving farming techniques and focusing on quality, we’re helping Urrao’s farmers produce some of the best Chiroso coffee in the world—and get the recognition they deserve. Our mission is simple: to create a better future for Urrao’s coffee-growing community through quality, innovation, and economic growth—one cup at a time.

PROCESS DESCRIPTION:

The journey of this Chiroso begins with the careful selection of Chiroso cherries, a distinctive variety celebrated for its elongated beans and complex flavor profile. Handpicked at peak ripeness, the cherries first undergo a floating process to remove leaves, rocks, and underripe fruit, ensuring only the highest quality cherries proceed to the next stage. A meticulous manual sorting process follows, further refining the selection.

The cherries then enter an aerobic pre-fermentation phase, resting for 12 hours in cherry. This crucial step allows the coffee’s inherent sugars and enzymes to activate, enhancing the clarity and depth of its flavors. After pre-fermentation, the cherries are depulped and transferred to sealed stainless steel tanks for 36 hours of anaerobic fermentation. This controlled oxygen-free environment intensifies the coffee’s sweetness and refines its structure, creating a harmonious balance between bright fruit notes and deep, caramelized undertones.

Following fermentation, the coffee is washed thoroughly and set to dry under the sun on patios for 12 to 16 days. This gradual drying process ensures uniform moisture reduction, preserving the integrity of the beans and allowing their vibrant flavors to develop fully.

To achieve peak maturation, the coffee undergoes a two-step stabilization process. After an initial 24-hour resting period, the beans are stored in GrainPro bags for 30 days. This crucial phase allows the flavors to harmonize, resulting in a balanced cup.