Variety: Chiroso

Region: Urrao, Antioquia, Colombia

Altitude: 2,100 Meters

Process: Washed

Harvest: March 2026

Notes: Kumquat, Sugar Cane & Pear.

David Berrio's latest harvest is outstanding. His hard work and steadfast regimen produces some of the best Chiroso in all of Urrao. This cup has a pillowy soft body with a subtle stone fruit feel. Cupping notes include tropical fruit, velvety cherry/berry at random and a distinguished acidity of a likeness in the range of starfruit & pear. This is simply an easy coffee to enjoy, especially on filter. 

This Chiroso comes from Finca La Casita and is managed by David Berrio, a second-generation coffee grower. The farm consists of 1.5 hectares (less than 4 acres) of land, sitting at an elevation of 2,100 masl. With over 5,000 coffee trees, the farm is dedicated to growing the highly sought-after Chiroso variety.

Processing coffee for Mr. Berrio is not an easy task, the farm is very far from the family home where the wet-mill is located. As such, the coffee is picked and left in sacks for two days, then transported by horse to the main road and then by car to the house… all of which can take a couple of hours or more! The coffee is then de-pulped and left in a stainless steel tank for 5 days, with just enough water to cover it. The drying process takes between 8-12 days and takes place in a traditional Colombian dryer called a “casa helda.” 

Chiroso is a varietal that recently has impressed and excited the world of coffee. It has been at the top of Cup of Excellence and a top scoring variety at FlowerChild as well. Chiroso has been identified as an Ethiopian Landrace albeit not much else is known as to how it appeared in Urrao. This coffee continues to impress aficionados and coffee drinkers worldwide. Chiroso is still difficult to acquire, that said, when you can experience it at this level, it is a rare treat. Please enjoy.

Our coffees are best after two weeks+ of the roast date.