This is another delightful Chiroso lot from our ongoing project in Urrao. Disnely's garden of 1,800 coffee trees is directly next to her house, and she does all of the processing herself. In the cup we find tropical fruit, lemon verbena, and ripe strawberry.
Chiroso
Urrao
1,950 masl
January, 2024
Hand-picked at peak ripeness. Floated to further remove defects. De-pulped and fermented in five-day harvest batches. Lightly submerged in water. Dried on raised beds until the moisture content reaches 10.5%.
ABOUT DISNELY MARIA GUTIEREZ
Disnely and her husband, Horacio, both grew up on farms. When Disnely's family bought Finca Bonanza in 2014, Horacio wanted to grow avocados—the customary crop of the region. Disnely, however, wanted to grow coffee. She planted 1,800 trees directly next to her house, and now supervises all coffee processing and production operations.
ABOUT CHIROSO
Chiroso is a new variety being grown primarily in the region of Antioquia, Colombia. We only started hearing about its cultivation a couple of years ago, but because of its cup quality potential it is beginning to spread. The variety has been genetically identified as an Ethiopian Landrace, but we unfortunately cannot get any more specific than that at this time. We have been working very hard building a buying program in the region of Urrao specifically around the variety of Chiroso. We still don't know where or how this variety came to be cultivated in this particular region, but its cup quality is extraordinary. We will be working with our exporting partner The Coffee Quest to continue developing this project, and hope that we'll be able to bring you more of this special coffee from this special region year after year.
Pricing Details
Farm Gate (Local; PARCHMENT)
3.5MM COP/Carga
Farm Gate (USD; Green)
~$8.98/KG
FOB
$11.89/KG
FOT
$14.93/KG
The cost of getting a coffee from cherry to beverage varies enormously depending on its place of origin and the location of its consumption. The inclusion of price transparency is a starting point to inform broader conversation around the true costs of production and the sustainability of specialty coffee as a whole.