Farm: Los Pinos Variety: Chiroso Region: Caicedo, Antioquia, Colombia Altitude: 2,300+ Meters Above Sea Level Process: Washed Harvest: July 2025 Notes: Plum, Nectarine & Berry Preserves. Sergio Caro has produced an outstanding lot with his newly-fruiting Chiroso farm. This coffee is big, with an immense berry sweetness & silky grape texture. This Chiroso glides over the palate with a long impression of black plum & an elegant florality. In the cup we get notes of ripe fruit like dark berries, grapes, nectarine, lavender syrup & a lively finish of pear reduction. Sergio Caro is new producer and this is one of his first viable harvests with his small Chiroso plot. He's taken this coffee to finals at the Colombian Cup of Excellence competition this year. Needless to say, we're not the only ones who find this coffee to be extraordinary and exquisite. Sergio doesn’t come from a coffee background. He fell in love with coffee while working at a coffee cooperative in Urrao. That’s what inspired him to start learning about different varietals, and that’s how he ended up planting Chiroso. He received his seeds to start his farm Los Pinos from one of our partner-producers Victor Pineda in 2019. Sergio's farm is located in one of the highest areas of Caicedo. This most certainly the highest elevation Colombian coffee we have roasted. The density of these seeds pack quite a punch given the extremity of his location. He purchased this piece of land to begin practicing coffee processing. He's happy with the start of his farm project, he does mention how hard it is to work so high up on the mountain, it's constantly cold and in general, harsh terrain. Sergio picks only the ripest cherries. With this lot, he held the seeds in-cherry for three days in open tanks. After depulping the coffee cherries, Sergio gave the coffee an additional three days of fermentation in parchment. This added in-cherry fermentation imparts a boost of funk and fruit to the cup. He then thoroughly washed and laid the coffee to dry on raised beds with shaded tops for an even curing. The results are undoubtedly exemplary of what kind of fruit the Chiroso variety can produce in the cup. Please enjoy. Orders made Monday-Sunday are roasted the following Monday. Shipped on Tuesdays. Our coffees are best after two weeks+ of the roast date.

Farm: Los Pinos Variety: Chiroso Region: Caicedo, Antioquia, Colombia Altitude: 2,300+ Meters Above Sea Level Process: Washed Harvest: July 2025 Notes: Plum, Nectarine & Berry Preserves. Sergio Caro has produced an outstanding lot with his newly-fruiting Chiroso farm. This coffee is big, with an immense berry sweetness & silky grape texture. This Chiroso glides over the palate with a long impression of black plum & an elegant florality. In the cup we get notes of ripe fruit like dark berries, grapes, nectarine, lavender syrup & a lively finish of pear reduction. Sergio Caro is new producer and this is one of his first viable harvests with his small Chiroso plot. He's taken this coffee to finals at the Colombian Cup of Excellence competition this year. Needless to say, we're not the only ones who find this coffee to be extraordinary and exquisite. Sergio doesn’t come from a coffee background. He fell in love with coffee while working at a coffee cooperative in Urrao. That’s what inspired him to start learning about different varietals, and that’s how he ended up planting Chiroso. He received his seeds to start his farm Los Pinos from one of our partner-producers Victor Pineda in 2019. Sergio's farm is located in one of the highest areas of Caicedo. This most certainly the highest elevation Colombian coffee we have roasted. The density of these seeds pack quite a punch given the extremity of his location. He purchased this piece of land to begin practicing coffee processing. He's happy with the start of his farm project, he does mention how hard it is to work so high up on the mountain, it's constantly cold and in general, harsh terrain. Sergio picks only the ripest cherries. With this lot, he held the seeds in-cherry for three days in open tanks. After depulping the coffee cherries, Sergio gave the coffee an additional three days of fermentation in parchment. This added in-cherry fermentation imparts a boost of funk and fruit to the cup. He then thoroughly washed and laid the coffee to dry on raised beds with shaded tops for an even curing. The results are undoubtedly exemplary of what kind of fruit the Chiroso variety can produce in the cup. Please enjoy. Orders made Monday-Sunday are roasted the following Monday. Shipped on Tuesdays. Our coffees are best after two weeks+ of the roast date.