Colombia - Finca El Rosal - Chiroso - 84 hr. Dry Ferment Washed
This Chiroso from El Rosal might just be spring's most elegantly complex cup! The Chiroso variety is famous for its deeply sweet floral notes, and this lot from Finca El Rosal absolutely nails it. Yesica Moreno's meticulous process, depulping and dry fermenting for 84 hours in the bean's own mucilage, unlocks the magic that makes this variety sing. The result? A coffee that's as delightfully intricate as it is delicious. Check all the info below and snag a bag before they're gone!
Coffee Info:
We Taste: Blackberry, Peach, Passionfruit
Process: Washed
Varietal: Chiroso
MASL: 1950
Finca El Rosal is located in Urrao, Antioquía, Colombia, and is managed by Yesica Moreno, a 36-year-old, second-generation coffee grower. The farm consists of 3.5 hectares of land, with 2.5 hectares currently dedicated to growing coffee. It sits at an elevation of 1,950 m.a.s.l, with around 6,500 coffee trees in production of the Chiroso (Caturra and Bourbon) and Caturra varieties.
All her coffee is processed in the same way; upon arriving at the wet mill, the coffee is de-pulped and left to dry ferment for 84 hours in its own mucilage. The parchment is then washed and placed to dry in raised beds for around 15 days, depending on the weather.
