Jairo Arcila natural chiroso

Chiroso’s story begins in the high-altitude coffee-growing region of Urrao, in the department of Antioquia, Colombia. where it emerged as a natural mutation. For years, it was cultivated by local farmers who appreciated its adaptability to the cool climate and its consistent yields. However, it wasn’t until its success in prestigious coffee competitions like the Cup of Excellence, where it has claimed top awards multiple times, that Chiroso gained international recognition. Its ability to thrive in cooler temperatures and produce a complex, high-quality cup profile has made it a favourite among coffee professionals and farmers alike. Initially, Chiroso was believed to be a mutation of the Caturra variety due to its similar morphological traits, such as its short stature and light green leaves. However, recent genetic studies have revealed a surprising connection to Ethiopian landrace varieties. This genetic link to Ethiopia, the birthplace of coffee, adds an intriguing layer to Chiroso’s story and helps explain its distinctive characteristics.

Jairo Arcila and his team of pickers selectively harvest only the ripest cherries. The cherries are then transported to Santa Monica sorting area, where the team meticulously hand-sorts and float them to eliminate any low-density, underripe, or defective beans. Then, the cherries are transported to our processing center, La Pradera, in Grainpro bags or suitable containers to preserve their freshness. Upon arrival, we continue with our rigorous quality protocols. The cherries are placed in water tanks to float them, removing any low-density beans and external material. The water used in this stage is recycled for more baches that require floating. Once this water is no longer suitable to be used for floating, it is filtered through a series of specialized tanks before being irrigated into vetiver grass beds and is released as oxygen. This natural filtration process purifies the water, ensuring no contaminated water is discharged from our processing center and maintaining an environmentally sustainable operation. 

After floating, the cherries undergo a meticulous hand-sorting stage. Here, unripe, overripe, or faulty cherries are removed to ensure only the best cherries move forward in the process. For this lot, cherries are exposed to 45-hour aerobic fermentation. This method highlights the intrinsic flavors of the coffee, resulting in a cup that is rich, complex, and deeply connected to its origin. Afterwards, cherries are spread out on raised beds. Here, they are spread evenly in thin layers to allow for consistent airflow and exposure to sunlight. The cherries are carefully monitored and turned regularly to ensure uniform drying and to prevent over-fermentation or mold. The drying process can take between 8 to 12 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.