Jhon Alexander Bermudez / La Estrella
Big body meets Blueberry Candy: our first offering from Antioquia is a different take on the famed Chiroso variety. Makes a dynamite espresso!
This is our first coffee from Urrao, and we are proud to feature Jhon Alexander Bermudez of Finca La Estrella. A second-generation grower, Jhon manages La Estrella with the help of his wife and two daughters.
Jhon processes his coffee in “Cochadas”, or batches, and starts by de-pulping the cherries he collects throughout the week. He adds the first, second, and third day’s harvest to a fermentation tank, allowing about 8 days total for the entire fermentation process. Once the 8 days are up, he ends up with an incredible fermentation gradient that he washes with plenty of water and dries in a greenhouse for 8 to 13 days, depending on the weather.
Region Urrao > Antioquia > Colombia
Altitude 1930 MASL
Process Wet-Fermented in Porcelain Tanks; Dried on Covered Patios
Varietal Chiroso
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Undetermined
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.