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sourcing and traceability
this coffee was sourced in collaboration with qima coffee, as a part of their microlots & special reserve series. qima has a unique place in the industry where they are fully integrated from tree to cup. they own and work with their farms all the way from planting seeds, harvesting, and processing to importing, exporting, and finishing. they also have their own cafe in london. truly, tree to cup.
processing details
this coffee is hand-picked at peak-ripeness. it undergoes an initial depulping, then a 12-36 hour fermentation to remove the mucilage. the coffee is finaly traditionally washed and dried on raised beds until no more than 10-12% moisture content is left.
varietal / cultivar
chiroso is still a relatively lesser-known and rare varietal, native to antioquia, colombia. although its exact origins remain a mystery, it was originally thought to be a natural mutation of caturra, where it became known as caturra chiroso. since then, research has shown that chiroso is actually genetically linked to ethiopian landraces, which can be seen in its delicate complexity and common citrus and floral notes, similar to that of ethiopian varietals. despite its infancy as a varietal, it has quickly gained popularity and is now an often sought-after varietal.