Tropical Chiroso Innovation Microlot
A 48-hour fermentation process, a deep rinse and long dry time create a unique process from this very eco-focused producer. This meticulous approach all adds up to an incrediblly distinctive coffee; surpringly sweet, full of flowers and fruit — but with a lot of complexity that makes it great at any time of day.
A 48-hour fermentation process, a deep rinse and long dry time create a unique process from this very eco-focused producer. This meticulous approach all adds up to an incrediblly distinctive coffee; surpringly sweet, full of flowers and fruit — but with a lot of complexity that makes it great at any time of day.
A 48-hour fermentation process, a deep rinse and long dry time create a unique process from this very eco-focused producer. This meticulous approach all adds up to an incrediblly distinctive coffee; surpringly sweet, full of flowers and fruit — but with a lot of complexity that makes it great at any time of day.
Innovation Microlot – farm to cup
The process
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.
CATEGORY
Microlots
VARIETY
Chiroso
PROCESS
Washed
The producers
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.
REGION
Antioquia
FARMER
Daniel Hernandez, Santiago Caro
FARM
El Tigre, La Falda
MUNICIPALITY
Urrao
ALTITUDE
1830-1937m
