This Chiroso coffee is from a farmer named Evelio Lasso, in San Pedro de Cartago, Nariño. His 3 hectare farm, Los Guayacanes, is located in the village of Buenos Aires, and boasts an altitude of 1900 meters above sea level. Along with family members in both Nariño, as well as Huila, the Lasso family have a reputation for producing outstanding coffee, placing value on growing unique coffee varieties, and process innovation. This is a Chiroso variety selection, which found its way into the coffee consciousness back in the early 2000's after a farmer from Urrao, Antioquia won first place at the Colombia "Cup of Excellence" competition. Initially thought to be a regression of Bourbon, a recent scientific study has linked this unique variety to Ethiopian landraces, which makes sense given the cup potential. Chiroso can be tea-like and bright, and prone to express fruit and floral accents. This coffee had very nice acidity that helped cultivate juicy flavors in the cup. We found it pushed the boundaries on fruit in wet process coffee, which is due in part to the process method. Evelio "vacuum" ferments his Chiroso coffee in airtight barrels with degas valves. The coffee generally undergoes 40 hours in the barrels before being washed with clean water and dried for upwards of 2 weeks on indoor patios. The process is certainly behind some of the fruit flavors, as well as the yellowish coloring of the raw coffee.
Taste: Raspberry, Kiwi, Candied apple
Origin: Nariño, Colombia
Variety: Chiroso
Process: Washed
Roast: Light
