Cup Notes: Sugary Sweetness, Soft, Chocolate, Tropical Fruit
 
Origin: Colombia
Region: Antioquia
Altitude: 1,800masl
Process: Washed
Producer: Chiroso De San Carlos Project (10 producers)
 
It's no secret we like our funky naturally processed coffees. However, every once in a while we come across some amazing washed coffees that are so stand out we have to bring them in. This washed coffee from Colombia is one of our favorite washed coffees of the year and we think you'll love it too. 
 
A Note From Our Importer:
 
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.
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.
 
PROCESS DESCRIPTION: 
The journey of Chiroso San Carlos begins with the meticulous selection of ripe Chiroso cherries, a variety prized for its floral and citrus-forward profile. Once harvested, the cherries undergo a floating process to remove leaves, debris, and underripe beans, followed by a rigorous manual sorting to ensure only the finest cherries proceed.

The first step in processing is a 12-hour aerobic pre-fermentation in cherry, which enhances the coffee’s inherent sweetness and complexity. After this stage, the cherries are depulped and transferred into sealed plastic tanks for a 36-hour anaerobic fermentation. This controlled fermentation environment refines the coffee’s acidity and deepens its flavor structure, bringing out layered notes of panela, tropical fruit, and chocolate.

Following fermentation, the coffee is thoroughly washed and then sun-dried on patios for 12 to 16 days. This gradual drying process ensures optimal moisture retention while preserving the vibrant citric acidity and sugary sweetness that define this microlot.

To achieve peak stability, Chiroso San Carlos rests for 24 hours before undergoing a 30-day stabilization period in GrainPro bags. This crucial step allows the flavors to mature and harmonize, ensuring a balanced and polished cup.