Coming to us from Antioquia region of Colombia, this brand new honey processed Chiroso will have you enjoying vibrant notes of sparkling moscato, cherry blossom, orange cream, and yellow peach. Chiroso is an up-and-coming cultivar in Colombia known for its sweet, floral, and slightly herbaceous notes. This honey processed coffee starts its journey by having the skin of the coffee cherry removed, leaving the mucilage left intact. What makes this process extra special is that the coffee is submerged in water for a 96-hour anaerobic fermentation. The coffee is then transferred to raised drying beds where it is dried for 10-20 days. After this process, Héctor López stabilizes the coffee in two steps, the first being a one day stabilization on tarps, followed by 30 days in sealed plastic bags.
Héctor López is part of a small group of producers who take part in a project called Chirosos de San Carlos put on by the team at Forest Coffee. This project leads hands-on workshops teaching about washed, natural, and honey processed coffees. Forest Coffee describes the goal of this program as being about education, innovation, and sustainability. For more information on the project visit the Chirosos de San Carlos page on Forest Coffee’s site.
Roast: Light
Tasting Notes: Sparkling Moscato, Cherry Blossom, Orange Cream, Yellow Peach
Process: Honey
250g
Coming to us from Antioquia region of Colombia, this brand new honey processed Chiroso will have you enjoying vibrant notes of sparkling moscato, cherry blossom, orange cream, and yellow peach. Chiroso is an up-and-coming cultivar in Colombia known for its sweet, floral, and slightly herbaceous notes. This honey processed coffee starts its journey by having the skin of the coffee cherry removed, leaving the mucilage left intact. What makes this process extra special is that the coffee is submerged in water for a 96-hour anaerobic fermentation. The coffee is then transferred to raised drying beds where it is dried for 10-20 days. After this process, Héctor López stabilizes the coffee in two steps, the first being a one day stabilization on tarps, followed by 30 days in sealed plastic bags.
Héctor López is part of a small group of producers who take part in a project called Chirosos de San Carlos put on by the team at Forest Coffee. This project leads hands-on workshops teaching about washed, natural, and honey processed coffees. Forest Coffee describes the goal of this program as being about education, innovation, and sustainability. For more information on the project visit the Chirosos de San Carlos page on Forest Coffee’s site.
Roast: Light
Tasting Notes: Sparkling Moscato, Cherry Blossom, Orange Cream, Yellow Peach
Process: Honey
250g
