Chiroso Lot 6
Jorge Rojas has dedicated his life to coffee since he was 12 years old, and was always focused on producing high-quality coffee while keeping ecological farming practices at the forefront. Rojas received his organic BIO certificate through ASEPOP Planadas,a 275-member coop in which provides its members with processing and QC resources, educational training, and various opportunities to travel to trade shows around the country.
We’re excited to carry more coffee from Jorge Rojas this year. We recently carried his washed Gesha from another one of his farms in Planadas, Finca La Roca, and last year we had his pink bourbon from this same farm, El Jardín. We tried several different Chiroso microlots of his earlier this summer, which are meticulously separated by lot for fine-tuned drying processes. This lot was depulped and fermented for 24 hours in mucilage. The winey yet delicate profile of this coffee is standout, as it’s extremely difficult to strike a balance between the two. We taste a defined, crisp nectarine structure, tame natural wine flavors, and a tropical sweetness akin to dried pineapple.
Altitud 2050 MASL
Producer Jorge Rojas
Variety Chiroso
Process Washed
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Sorting Level
7-8%
All our roasted coffees are run through an AI-powered optical sorter. This extra step ensures that you receive only the most nutrient-dense, flavorful coffees from each lot. The machine is also capable of removing any foreign objects (corn, metals, rope, to name a few) from the rest of the coffees.
The higher the percentage, the more coffee is being removed in order to achieve a truly pristine product. We liken this to how sake-makers "polish" during production in order to reach a higher-quality product.
Nothing goes to waste: the rejected coffees are re-roasted and sold to local markets.
Variety / Cultivar
Chiroso
Originally from the region of Urrao, Antioquia, Chiroso is thought to be a mutation from Caturra. Known to some as the "Pink Bourbon" of Antioquia, Chiroso's stand at the world stage for their clarity and intensity of expression.