This coffee was grown by Arturo Arango at the farm El Paraiso, and it is the third coffee micro-lot that we buy from this farmer, who focuses on high quality and has developped specific processes to bring out the exceptional qualities of his land.
About Arturo Arango
Arturo Arango is a young coffee farmer who has been producing coffees since 2015. He bought El Paraiso a 25 hectares farm located at 1300 m.a.s.l. in Barcelona, Quindío. When he bought the farm, most of the coffee trees were more than 25 years old so he started to renew every tree and planted Costa Rica and Java varieties.
Besides coffee, you can find other crops such as yucca and lemon. Arturo studied Business Administration and had the opportunity to do his master’s degree in agroindustries in Argentina.
During his time away from Colombia, Arturo was captivated by the Specialty Coffee scene. Upon his return to Colombia, he decided to get involved in coffee as he saw an amazing opportunity to be a part of this movement. His focus was on applying the correct agricultural practices on his farm to produce the highest quality coffees he could. Arturo takes great care to remove all the weeds around the base of his coffee trees and disease prevention.
The first few years on his farm were spent renewing the trees and improving the practices. After three years, the new trees started bearing fruit and the results were excellent, encouraging Arturo to continue along his path of revitalizing the farm.
About Chiroso Bourbon
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.
About this coffee and thermal shock
For this lot, the coffee cherries are handpicked, sorted, floated to remove any unripe ones, and then 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. The cherries are exposed to hot water (or steam) and then rapidly cooled with cold water. The abrupt temperature shifts alter the bean's cell structure, opening pores and locking in aromatic compounds. The shock acts as a natural pasteurization, and produces an exceptionally aromatic, bright, and sweet cup with vibrant, distinct fruit notes.
Afterwards, cherries are spread out on raised beds when they are exotic varieties or in our elbas drying station for bigger lots. The cherries are carefully monitored and turned regularly to ensure uniform drying and to prevent over-fermentation or mold.
The drying process took 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-body.
In the cup, notes of red grapes, cacao nibs, lime and rose
