TROPICAL CHIROSO

CATEGORY 
Microlots
VARIETY 
Chiroso
PROCESS 
Washed
ALTITUDE 
1.830 MT - 1937 MT
FARMER
FARM  
El Tigre | La Falda
REGION
Antioquia
MUNICIPALITY  
Urrao
PROFILE
Tropical fruits, green tea, peach, pineapple, citric acid.
HISTORY: 
Daniel, a coffee farmer from Antioquia, has been raised in the rich coffee-growing legacy of his family, spanning three generations. But Daniel isn't a typical farmer – he harbors ambitious dreams. His vision? To leave an indelible mark on the coffee world by crafting exceptional, specialty brews that draw crowds for just a sip. Beyond that, Daniel is committed to making his farm a model of sustainability, embracing eco-friendly practices to make Mother Nature proud. On the other hand, meet Santiago, a coffee artisan deeply rooted in tradition. Guided by his father's teachings and working alongside his family, Santiago, since 2012, has been producing exceptional coffees. The unique Caturra Chiroso variety, naturally occurring on his farm's sidewalk (San Carlos), sets his coffee apart with lanceolate leaves and distinct "frizzy" edges, accompanied by quality boasting floral notes and yellow fruits.
PROCESS DESCRIPTION: 
Introducing the Tropical Chiroso coffee process: First, the beans enjoy a period of controlled oxygen exposure for relaxation. Then, the depulping stage removes their cherry coats, leading to a 48-hour fermentation for enhanced flavor. Following the fermentation, a refreshing rinse precedes the sun-drying phase on raised beds. This meticulous process results in a delightful Chiroso coffee, ready to brew up.

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