Variety: Chiroso Region: Urrao, Antioquia, Colombia Altitude: 1,930 MASL Process: Washed Harvest: Dec. 2024- Feb. 2025 Notes: Sugar Cane, full bodied with light citrus. This coffee was processed expertly making for a clean & stable green coffee. The result is a lively roasted Chiroso. There is definitely a comforting characteristic to this Chiroso harvest. The body is full, it has a soft-marshmellow kinda feel, balanced weight in sweetness with light citrus on the finish. Although not hyper complex, this coffee has a wonderful uniformity and complete satiation. Other notes include red cherry, candied grape, pear and a mellow orange acidity. Santiago Caro Bermúdez is a young, thriving producer that is also a top professional is his field, working as a quality analyst with our partners at Coffee Quest. We have been working with his relatives in Antioquia, this is our first purchase from his farm. The strong work ethic must run in the family. Their coffees are so good! Ten years ago, Santiago’s father made a bold bet: planting Chiroso, an heirloom variety native to Antioquia’s misty highlands. Today, that foresight fuels Santiago’s mission to transform Finca La Falda into a renowned specialty coffee farm. Santiago’s process begins with hand-picking cherries at peak ripeness. After floating to remove defects and depulping on harvest day, the coffee ferments in stainless steel tanks for five days, with each day’s picking mixed with the prior day (“por cochada” as they say down in Colombia). It’s then dried on raised beds for 15 days, depending on the weather, until reaching 10.5% moisture. Thank you Santiago and Monthly Subscribers! This was a special lot reserved for you.

Variety: Chiroso Region: Urrao, Antioquia, Colombia Altitude: 1,930 MASL Process: Washed Harvest: Dec. 2024- Feb. 2025 Notes: Sugar Cane, full bodied with light citrus. This coffee was processed expertly making for a clean & stable green coffee. The result is a lively roasted Chiroso. There is definitely a comforting characteristic to this Chiroso harvest. The body is full, it has a soft-marshmellow kinda feel, balanced weight in sweetness with light citrus on the finish. Although not hyper complex, this coffee has a wonderful uniformity and complete satiation. Other notes include red cherry, candied grape, pear and a mellow orange acidity. Santiago Caro Bermúdez is a young, thriving producer that is also a top professional is his field, working as a quality analyst with our partners at Coffee Quest. We have been working with his relatives in Antioquia, this is our first purchase from his farm. The strong work ethic must run in the family. Their coffees are so good! Ten years ago, Santiago’s father made a bold bet: planting Chiroso, an heirloom variety native to Antioquia’s misty highlands. Today, that foresight fuels Santiago’s mission to transform Finca La Falda into a renowned specialty coffee farm. Santiago’s process begins with hand-picking cherries at peak ripeness. After floating to remove defects and depulping on harvest day, the coffee ferments in stainless steel tanks for five days, with each day’s picking mixed with the prior day (“por cochada” as they say down in Colombia). It’s then dried on raised beds for 15 days, depending on the weather, until reaching 10.5% moisture. Thank you Santiago and Monthly Subscribers! This was a special lot reserved for you.