Arnulfo's Chiroso is a true family endeavor, with everyone contributing to the daily tasks of harvesting, processing, and drying the coffee.
The Chiroso variety has recently become known in the specialty coffee world for its incredible complexity and sweetness. It is believed to be native to Urrao, Antioquia and after genetic analysis it was revealed that it is a unique Ethiopian landrace variety, which explains how complex and special this variety is.
After fermenting in-cherry for four days, this coffee is depulped and undergoes an additional eight-day fermentation. This extended process enhances the natural sweetness of the cherries. Thanks to the farm's high-altitude location, fermentation occurs slowly, allowing for a richer and more complex flavor development.
Cuppers have noted flavors/aromas reminiscent creamy marshmallow with sweet notes of maple syrup and a bright candied mandarin acidity—we also taste delicious florals like orange blossom making it a delightful coffee to enjoy.
Location: Anzá, Antioquia
Producer: Arnulfo Caro & Martha Cartagena
Variety: Chiroso
Altitude: 2,000 - 2,100 m.
Process: Extended Fermentation / Washed