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GRAPE, RED WINE & MAPLE SYRUP
Another Chiroso! I just can’t get enough of them. If you’ve not had a Chiroso before, it’s quite a rare varietal quickly gaining in popularity (especially in coffee competitions) for it’s sweet and complex cup profile, not that dissimilar to a Gesha, but with a more heavy and herbaceous body.
This example is from Sebastián Gomez, we’ve had some wild coffees from Sebastian over the last few years, he never disappoints. These aren’t silly and overly fermented naturals, but well balanced, layered and sweet. Roasted light/medium but the body in this varietal really works in espresso, but filter is also a joy. Enjoy. Joel.
THE COFFEE ITSELF
This coffee was grown by Sebastian Gomez at the farm La Divisa . This lot was first aerobically fermented for 24 hours. Then the whole cherries were placed inside Grainpro bags for 50 hours maintaining a temperature below 22ºC and adding CO2. Finally, the whole cherries were placed on raised beds at a temperature below 35ºC until ideal moisture content was achieved.