Colombia Cesar Buesaquillo Chiroso Natural

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.

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. 

Cesar Buesaquillo was born into a traditional coffee farming family. He owns the farm La Esmeralda which is 6-hectares in size and is located at 1800 m.a.s.l in Buenavista, Quindio. When you visit Don Cesar, you will see a marvellous view across his farm. Don Cesar has planted some beautiful shade trees on his farm such as Guamo, Yarumo, and Carbonero among others. He also grows other crops on his farm like plantain, banana, and avocado.

This is a complex coffee. We found tastes of wine gums, caramel, strawberry sorbet and lime with a long finish.

Varietal: Chiriso.

Altitude: 1750 to 1800 masl

Processing: Aerobic Fermentation of 45 hours

Roast: Medium