Chiroso

Proudly presenting Jhoan Vergara's Creamy Cultured Brilliance Chiroso Competition lot from Finca Las Flores, Colombia—an extraordinary expression of craft, innovation, and sheer sensory delight.

This Chiroso, a new Colombian variety with Ethiopian lineage, is known for its elongated beans and distinctive aromatic qualities, often drawing comparisons to Geisha. But this coffee stands in a league of its own. Meticulously processed using Jhoan's Creamy Cultured Brilliance method, it boasts a luxuriously creamy, lactic mouthfeel, layered with intense red fruit and tropical flavours.

This level of brilliance begins long before the first sip. Ripe cherries, selected at 24-26 Brix, undergo a rigorous classification process, ensuring only the finest make the cut. After a carefully monitored 48-hour oxidation period, the cherries are exposed to a thermal shock treatment at 50°C, a crucial step before they are sealed for an extended anaerobic fermentation of 80 hours. The fermentation intensifies further with a 36-hour submerged stage at 35°C, enriched by a cultivated mossto sourced from the same variety, amplifying the coffee’s expressive profile.

Finally the coffee is dried across two stages. Using a hermetically sealed stainless steel dehumidifier, moisture is gradually reduced to 18%, preserving every nuance of flavour. A second drying phase refines this further to 11.5% humidity, ensuring stability and clarity in the final cup. After a two-week stabilisation period, the coffee is ready—pristine, expressive, and bursting with unparalleled depth.