Variety: Chiroso

Region: San Carlos, Urrao, Colombia

Altitude: 2,000 Meters

Process: Washed

Harvest: January-March 2026

Notes: Dried Berry, Ancho, Citrus

Gloria Cecilia's small plot of coffee has produced one of the most interesting Colombian coffees we have tasted in years. This Chiroso is an interesting mix of both tropicality and savory aspects. In the cup we get notes of basil, pear, apricot, dried fruit, sweet peppers and massive citrus. There is a savory-sweet complexity to this lot while also having a pleasant pear & glossy feel. 

Doña Gloria Cecilia has dedicated her life to the farm. Gloria is shy, but she is a hard worker, delicate and intentional. Gloria comes from a coffee-centric background, where she has been instilled with a passion for coffee since childhood. As a homemaker, she has raised her children while juggling both roles. One of her dreams is to continue extending this family tradition through the artistry involved in coffee processing. Gloria is a mentee of COE Champion Carmen Montoya, a recognized producer of this variety since 2014, who has guided her in enhancing her processes and production protocols. Gloria aspires to share with the world the painstaking work behind each coffee bean, aiming to deliver a distinctive cup to coffee enthusiasts. 

Coffee is hand-picked and sorted, where 95% of the cherries are de-pulped immediately and kept in open tanks adding new batches throughout the harvest week. She gathers small batches for 3 to 5 days and ferments them for 36 hours in open tanks. Her coffee was then de-pulped and washed again. The coffee in-parchment was dried on sun-bed driers until moisture content reached a stable 10.5%. 

Chiroso is a relatively new variety in the world of specialty coffee. This variety has been identified as a Landrace variety from the motherland - Ethiopia-Yemen. No one is quite sure how this variety came to be in Antioquia, Colombia. It has now changed entire landscapes and perspectives on perceptions of the coffee's flavor potential. 

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