Colombia, Gomez Chiroso
| Producer |
Sebastian Gomez |
| Cultivar |
Chiroso |
| Process |
Extended Washed |
| Location |
Circasia, Quindio |
| Altitude |
1700 - 1800 masl
|
| Harvest |
Febuary 2025 |
Expect notes of Grapefruit, Lime, Floral
Chiroso is one of our favourite varieties here at Kiss the Hippo. This much-discussed cultivar was once believed to be a natural local mutation of bourbon, however, recent genetic testing has revealed its origins in Ethiopia, which explains its delightful floral and intense fruit flavours.
This particular lot comes from Sebastian Gomez, a newcomer for us, located in the heart of the traditional coffee-growing triangle in Quindio. This coffee features a traditional washed profile with an extended fermentation process designed by our good friend Felipe Arcilia of Jardines De Eden. The whole coffee cherries undergo open-air fermentation for 24 hours, followed by 50 hours in sealed containers under strict temperature control. They are then pulped, washed, and dried on African raised beds until they reach 11% moisture. The result is an extremely vibrant, clean, and floral coffee with notes of grapefruit, lime and florals.
Original: $32.50
-65%$32.50
$11.38Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
| Producer |
Sebastian Gomez |
| Cultivar |
Chiroso |
| Process |
Extended Washed |
| Location |
Circasia, Quindio |
| Altitude |
1700 - 1800 masl
|
| Harvest |
Febuary 2025 |
Expect notes of Grapefruit, Lime, Floral
Chiroso is one of our favourite varieties here at Kiss the Hippo. This much-discussed cultivar was once believed to be a natural local mutation of bourbon, however, recent genetic testing has revealed its origins in Ethiopia, which explains its delightful floral and intense fruit flavours.
This particular lot comes from Sebastian Gomez, a newcomer for us, located in the heart of the traditional coffee-growing triangle in Quindio. This coffee features a traditional washed profile with an extended fermentation process designed by our good friend Felipe Arcilia of Jardines De Eden. The whole coffee cherries undergo open-air fermentation for 24 hours, followed by 50 hours in sealed containers under strict temperature control. They are then pulped, washed, and dried on African raised beds until they reach 11% moisture. The result is an extremely vibrant, clean, and floral coffee with notes of grapefruit, lime and florals.
