Chiroso is relatively new variety, genetically identified as an Ethiopian Landrace from recent studies. This long bean variety was discovered growing in the area surrounding Urrao, Antioquia, Colombia.
However, there are still many things unknown about this variety, but one thing We can ensure you is the potential of this variety is enormous for its cup quality described as complex, aromatic, elegant, sweet with bright acidity.

Chiroso Coffee Variety Natural Process Details

1. Begins with a harvest at optimum maturity with a few brix degrees that oscillate between 24 – 26 degrees, The cherry is processed to be chosen to separate bright and defective beans, The coffee is introduced into plastic tanks to make an oxidation (48 Hours) in the process the leachate in this process the leachate that the plant throws is recirculated mass until completing the cycle measuring degrees brix and ph (4.5)

2. Continue with a rafting (to separate vain grains and impurities) and with this lower the dough temperature. a thermal shock is carried out at a temperature of 50 ° c, and it is introduced into sealed plastic bins to start anaerobic fermentation. During 3 anaerobic fermentation, sacharomyces yeast was added. cerevisiae strain type t58, being used for the improvement of profiles in the brewing industry. the proportion used was 1:5, (1gram x 5 kilos of cherry) in active dilution at 35°c, the solution was added to the cherry by spraying and left in conditioning and multiplication stage for 80 hours.

3. After this process, the cherries are mechanically dried to dehydrate them as much water as possible (approximately 12 hours) and then it is dried solar (approximately 15 days) culminating these processes we review physical quality and sensory

Origin: Colombia
Region: Pitalito, Huila
Farm: El Diviso
Altitude: 1750 m.s.l.
Area : 14 ½ hectares
Shade: Native and fruit trees

Actors involved in the coffee supply chain
Nestor Lasso (El Diviso Farm) – CATA Exports - Lucky Cat - YOU 🫵🏼