Chirosos are on the rise! And this lot from Finca La Mata De Guadua landed at the roastery just yesterday and is tasting great. We love this coffee for its peach, raspberry, and raisin flavors, with a hint of tropical fruit mélange in the finish. 

This coffee was processed using the "Cochadas" method: as cherries are harvested day by day, the just-harvested coffee gets added to the existing fermentation pile. The snowball effect results in a coffee with a wide range of flavors, some barely-fermented cherry flavor to some with 4-5 days of fermentation. After a final washing step, the coffee dried in a marquesina for 10-15 days. 

Producer Juan Pablo Zapata, along with his brother and father, farm their 20 hectare plot at 2100 meters. Many food crops grow on the farm, and Juan noticed his coffees thriving under shade from their banana trees, which he hopes to leverage moving forward. This is a new relationship between our vendor The Coffee Quest and the Zapata family, and this first coffee is a tremendous start!

Process: Washed

Region: Urrao, Colombia

Variety: Chiroso

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