Chiroso

The term Chiroso refers to the shape of the coffee fruits, which resemble an achira traditional cake from some regions of Colombia. For their part, other experts mention that the name is derived from the word chiro, a Colombian term to refer to a shirt that is stretched or elongated.

This coffee is handpicked by the producers and passed through a double fermentation procedure from 36 to 48 hours in cherry. It is traditionally pulped and fermented again from 30 to 50 hours in tank, it is then washed and sun dried between 15 to 20 days.

Have you ever thought about all the variables that factor into creating a distinct, complex, clean and consistent community blend? With one part terroir from the coveted department of Huila, processing innovation double fermented, and one part farmer collaboration, they are the backbone of Colombian production.

This community blend with a vibrant regional profile and unique processing character was produced by 50 producers committed to following a specific processing protocol, double fermentation to draw-out a pronounced fruit forward profile.