Farm: La Cenovia Variety: Chiroso Region: Caicedo, Antioquia, Colombia Altitude: 2,100 MASL Process: Washed Harvest: Feb.-March 2025 Notes: Honey, Stone-Fruit & Citrus. This Landrace known as Chiroso is grown in the highlands of Caicedo. This is a dense and well structured coffee. Through & through, this cup is delightful. Pineda's Chiroso displays and elegant berry-grape accentuation to the syrupy sugarcane bassline. Notes of apricot, honey, lemongrass, melons and rainier cherry come to mind when drinking this coffee. A layered and well structured profile with delicate florals, medium+ sweetness with a long honey finish. Víctor has been processing coffee for five years, and this is our first time collaborating with him. He’s deeply passionate about refining his techniques and is constantly striving to improve the quality of his coffee. Recently, he planted Geisha and Chiroso trees on his farm - a meaningful step into the world of specialty coffee. Víctor comes from Caicedo, a small region near Urrao that, for years, seemed frozen in time due to violence and conflict. But today, things are changing. Thanks to specialty coffee, many people in Caicedo are flourishing, and the region’s high altitude gives producers like Víctor a natural advantage for growing exceptional coffee. This lot was fermented for 18 hours in cherry and 36 hours in open tanks after being depulped. Dried in sun-bed driers for 2 to 3 weeks. This coffee came in at a stable 10.6% moisture content and is a standout for cupping and brewing. If you've never had the Chiroso variety before, this is a great place to start. Our coffees are best after two weeks+ of the roast date. Order by Sunday for Monday's roast. Shipped on Tuesdays.

Farm: La Cenovia Variety: Chiroso Region: Caicedo, Antioquia, Colombia Altitude: 2,100 MASL Process: Washed Harvest: Feb.-March 2025 Notes: Honey, Stone-Fruit & Citrus. This Landrace known as Chiroso is grown in the highlands of Caicedo. This is a dense and well structured coffee. Through & through, this cup is delightful. Pineda's Chiroso displays and elegant berry-grape accentuation to the syrupy sugarcane bassline. Notes of apricot, honey, lemongrass, melons and rainier cherry come to mind when drinking this coffee. A layered and well structured profile with delicate florals, medium+ sweetness with a long honey finish. Víctor has been processing coffee for five years, and this is our first time collaborating with him. He’s deeply passionate about refining his techniques and is constantly striving to improve the quality of his coffee. Recently, he planted Geisha and Chiroso trees on his farm - a meaningful step into the world of specialty coffee. Víctor comes from Caicedo, a small region near Urrao that, for years, seemed frozen in time due to violence and conflict. But today, things are changing. Thanks to specialty coffee, many people in Caicedo are flourishing, and the region’s high altitude gives producers like Víctor a natural advantage for growing exceptional coffee. This lot was fermented for 18 hours in cherry and 36 hours in open tanks after being depulped. Dried in sun-bed driers for 2 to 3 weeks. This coffee came in at a stable 10.6% moisture content and is a standout for cupping and brewing. If you've never had the Chiroso variety before, this is a great place to start. Our coffees are best after two weeks+ of the roast date. Order by Sunday for Monday's roast. Shipped on Tuesdays.