- Variety: Chiroso - Region: Urrao, Antioquia - Process: Washed - Altitude: 2100 MASL - Harvest: January 2024 - Producer: David Berrio - Farm: Finca La Casita - Roast Level: Light In the cup We get the sweetness of cherry and apricots and yellow plums, reminding us of the colours yellow and red. We get a balanced citric acidity that reminds us of blood orange, and a lemon tea like finish. This coffee has a light body and a clean finish. CleanFunky TerroirExperimental About The Producer Finca La Casita is located in Urrao, Antioquía, Colombia, and is managed by David Berrio, a second-generation coffee grower. The farm consists of 1.5 hectares of land, sitting at an elevation of 2,100 masl. With over 5,000 coffee trees, the farm is dedicated to growing the highly sought-after Chiroso variety. Processing Processing coffee at Finca La Casita is not an easy task, as the farm is very far from the family home where the wet-mill is located. As such, the coffee is picked and left in sacks for two days, then transported by horse to the main road and then by car to the house… all of which can take a couple of hours or more! The coffee is then de-pulped and left in a stainless still tank for 5 days, with just enough water to cover it. The drying process takes between 8-12 days and takes place in a traditional Colombian dryer called a “casa helda. Variety Chiroso is a newer variety being grown primarily in the region of Antioquia, Colombia. The variety has been genetically identified as an Ethiopian Landrace and is becoming very popular because of it's quality potential, but we do not yet know much more about Chiroso as an industry at this time. This is our first year working with David Berrio, a humble, young producer in Urrao, Antioquia producing vibrant and bright Chiroso that we've come to love over the past couple of years.

- Variety: Chiroso - Region: Urrao, Antioquia - Process: Washed - Altitude: 2100 MASL - Harvest: January 2024 - Producer: David Berrio - Farm: Finca La Casita - Roast Level: Light In the cup We get the sweetness of cherry and apricots and yellow plums, reminding us of the colours yellow and red. We get a balanced citric acidity that reminds us of blood orange, and a lemon tea like finish. This coffee has a light body and a clean finish. CleanFunky TerroirExperimental About The Producer Finca La Casita is located in Urrao, Antioquía, Colombia, and is managed by David Berrio, a second-generation coffee grower. The farm consists of 1.5 hectares of land, sitting at an elevation of 2,100 masl. With over 5,000 coffee trees, the farm is dedicated to growing the highly sought-after Chiroso variety. Processing Processing coffee at Finca La Casita is not an easy task, as the farm is very far from the family home where the wet-mill is located. As such, the coffee is picked and left in sacks for two days, then transported by horse to the main road and then by car to the house… all of which can take a couple of hours or more! The coffee is then de-pulped and left in a stainless still tank for 5 days, with just enough water to cover it. The drying process takes between 8-12 days and takes place in a traditional Colombian dryer called a “casa helda. Variety Chiroso is a newer variety being grown primarily in the region of Antioquia, Colombia. The variety has been genetically identified as an Ethiopian Landrace and is becoming very popular because of it's quality potential, but we do not yet know much more about Chiroso as an industry at this time. This is our first year working with David Berrio, a humble, young producer in Urrao, Antioquia producing vibrant and bright Chiroso that we've come to love over the past couple of years.