Chisme de Chiroso

FLAVOR NOTES
This one is all about elegance and brightness rather than deep, heavy comfort. It kicks off with a really clean, crisp burst of white grape and a juicy tropical splash like ripe mango, passionfruit. Underneath that fruitiness is a delicate, honey-like sweetness that reminds me of panela raw sugar. The mouthfeel is super light and tea-like, wrapping up with a beautiful, perfumed floral finish that tastes just like a cup of iced hibiscus tea. It’s a completely different vibe; vibrant, refreshing, and clean.
 
BREWING GUIDELINES
Pour Over / Drip - Water: 202°F-204°F. The star method. High-clarity filters allow this exotic variety to fully breathe. Higher temperatures highlight the high-toned aromatics, yielding an incredibly complex cup packed with clean white grape, pear, and floral tea grace notes.
AeroPress - Water: 198°F-200°F. Use a medium grind with a standard 1.5-minute steep. This isolates the concentrated raw sugar sweetness and pushes forward the juicy mango and yellow cherry fruit accents while keeping the clean tactile body structured.
Espresso - Water: 200°F. Pull a modern, high-yield shot (around a 1:2.3 ratio). This tames the intense tartaric acidity, transforming the bright fruit profile into a syrupy, honeyed apricot profile with a striking jasmine-tea aroma.
French Press - Water: 202°F. Use a 1:16 ratio. A very clean, coarse grind and a longer 4-minute steep texturizes the mouthfeel without muddying the profile, softening the acidity into a smooth, comforting cup of fruit-forward herbal tea.
 
ROAST LEVEL
Light (City)
 
DRYING METHOD
Raised-Bed Dried
 
PROCESS METHOD
Wet Process (Fully Washed)
 
VARIETY
Chiroso
 
REGION
Ibague, Tolima, Colombia
 
ADDITIONAL INFO
The Chiroso variety was long thought to be a local Colombian Caturra mutation. Recent DNA testing revealed the "joke" (el chiste): it is actually a rare, undercover Ethiopian Landrace heirloom that perfectly thrives in high-altitude Colombian soil.
 
Grown by Edward Sandoval, a former Colombian Coffee Federation field tech who broke away from the corporate system to cultivate prized micro-lots that require obsessive, high-level management.