The Chiroso variety is responsible for some of our favorite cup profiles in coffee, so we’re excited to continue highlighting their impressive range with this new lot from Finca La Gloria in Urrao. The farm is managed by Jose Uriel Cardona Montoya, a 53 year-old producer who grows exclusively Chiroso on 1.5 hectares at 2070 masl. He ferments his coffee using the cochadas method, a regional processing practice in which each day’s harvest is depulped and added to the same fermentation tank over the course of the week until it is full. This longer fermentation imparts more intense fruit flavors to the cup while remaining well-controlled thanks to the cooler temperatures at Urrao’s considerable elevation. This particular lot presents a balanced, elegant, restrained but still expressive Chiroso profile, with watery tropicals, leafy citrus, and light caramel sweetness.
The Chiroso variety is responsible for some of our favorite cup profiles in coffee, so we’re excited to continue highlighting their impressive range with this new lot from Finca La Gloria in Urrao. The farm is managed by Jose Uriel Cardona Montoya, a 53 year-old producer who grows exclusively Chiroso on 1.5 hectares at 2070 masl. He ferments his coffee using the cochadas method, a regional processing practice in which each day’s harvest is depulped and added to the same fermentation tank over the course of the week until it is full. This longer fermentation imparts more intense fruit flavors to the cup while remaining well-controlled thanks to the cooler temperatures at Urrao’s considerable elevation. This particular lot presents a balanced, elegant, restrained but still expressive Chiroso profile, with watery tropicals, leafy citrus, and light caramel sweetness.
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