Santiago’s Chiroso comes to us from Unblended Coffee, an importer focused on supporting young and upcoming producers in Colombia.
Chiroso is believed to be a mutation of Bourbon and Caturra, but genetic tests have revealed it to have Ethiopian lineage as well - which is incredibly evident in Santiago’s Chiroso, that had I tried blind, I may have confused for a washed Ethiopian. In the cup, this coffee is juicy, delicate, and sweet. Peach fruit-cup and lemongrass flavors come through nicely; flavors that hint at this coffees genetic lineage.
Genetics aren’t the whole story though, Santiago and his father use meticulous fermentation techniques to achieve their coffee’s consistent profile. This lot underwent 24 hours of fermentation in cherry before being pulped and fermented in stainless steel tanks with water for an additional 5 days prior to being fully washed and dried.
