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BUBBLEGUM, PEACH & GOLDEN SYRUP
I was practically fizzing in the roastery when I tried this. I even emailed the importer to tell them the coffee was '‘downright ridiculous and you should charge more’.
If you’ve been ordering for a while you’ll know we’ve been getting a fair few lots of Chiroso in, I think it’s such a fantastic varietal. Complex and layered cups. This one is no exception, but the boozy funk here has been dialled up a notch. It tastes akin to an experimental thermal shock process, it has a silly edge to it. I really recommend you give this a go.
Also, a heads up - This is a natural but it looks like it’s had a decent period of fermentation, with this you get a lot of residual sugars on the exterior of the bean (this also equals happy fun taste times), when this is roasted that caramelises quicker and the appearance reflects that. Roasted light/medium.
Anyway, I reckon you should buy this, many bags of it probably. Cheers, Joel.
THE COFFEE ITSELF
Cesar, along with his team of pickers, harvests only the ripest cherries. Then, the cherries are placed in the sorting area at La Esmeralda’s farm, where the sorting team hand-sorts and floats them to remove any low-density, underripe, or defective cherries. After sorting, Cesar exposes the cherries to a 45-hour aerobic fermentation, a critical step that enhances the coffee's flavor profile. This controlled fermentation carried by Cesar follows the Cofinet’s protocol. This method highlights the intrinsic flavors of the coffee, resulting in a cup that is rich and deeply connected to its origin. Once the fermentation stage is completed, the cherries are spread out at the parabolic dryers in thin layers to ensure consistent airflow and exposure to sunlight. The cherries are carefully monitored and turned regularly to achieve uniform drying and to prevent over-fermentation or mold. The drying process can take between 10 to 15 days, during which the sugars and flavors from the fruit slowly permeate the beans. This creates a unique profile characterized by intense fruitiness, sweetness, and a full-bodied. We aim for a moisture content of 9.5%-11%, which is the perfect point for us.