Chiroso de San Carlos · Espresso

Sweet, floral and beautifully textured — this is Chiroso espresso at its most expressive.

This lot from San Carlos showcases the clarity, sweetness and aromatic lift that the Chiroso varietal is known for. Roasted in Ravenhall, West Melbourne, this profile is crafted specifically for specialty espresso coffee beans, delivering a clean, bright and creamy shot with exceptional balance.

About the Chiroso Coffee Varietal

Chiroso is a rare Colombian varietal known for:

- high sweetness

- floral aromatics

- refined acidity

- excellent solubility for espresso

It produces shots that are expressive without being sharp — ideal for drinkers who want clarity and sweetness in a single origin espresso.

The Story: People, Progress & 30% Higher Wages

The Chiroso de San Carlos Project is built on education, empowerment and economic transformation. Most farms in Urrao, Antioquia are tiny family plots averaging just 1.5 hectares. Through their partnership with Forest Coffee, these producers have mastered modern processing techniques that dramatically elevate cup quality.

By choosing this coffee, you directly support the Urrao community. This direct‑trade model ensures farmers earn up to 30% more than traditional sales channels — creating long‑term stability for the families behind these high‑scoring beans.

This is espresso that tastes good and does good.

Zesty and sweet up front with Orange Blossom, medium body & Lime acidity.

Expect a vibrant, structured and sweet espresso with:

- citrus brightness

- white florals

- stone fruit

- creamy body

- clean, lingering finish

Designed to shine as straight espresso or in milk.

The Process: Meticulous Anaerobic Fermentation

The inherent complexity of the Chiroso varietal is amplified through a carefully controlled fermentation sequence:

Pre‑Fermentation (Aerobic)

A short aerobic phase kickstarts sugar development and enhances aromatic potential.

Anaerobic Fermentation – 36 Hours

The coffee rests in sealed tanks for 36 hours, refining acidity, deepening sweetness and building structure.

Sun‑Drying – Up to 16 Days

The coffee is dried slowly under the sun for up to 16 days, preserving its vibrant citric acidity and sugary sweetness.

This meticulous approach results in a clean, expressive and beautifully balanced espresso.

Single Origin Detail: Colombia Chiroso

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Origin: Colombia

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Region: Antioquia (Urrao)

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Producer: Chiroso de San Carlos Project (10 Family Farms)

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Varietal: Chiroso

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Altitude: 1800m MASL

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Processing Method: Washed (Anaerobic Fermentation)

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Roast Level: Medium (Optimised for Specialty Espresso)

- Dose: 22g

- Yield: 40ml

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Time: 28–32 seconds

Expect a sweet, floral and citrus‑forward shot with a creamy finish.