The Chiroso de San Carlos project brings together 10 local producers with the aim to unlock the potential of the Chiroso variety, using thoughtful processing to improve quality and better showcase the Urrao region.
Nestled in the Penderisco River valley at 1,800 meters above sea level, Urrao
is a region with deep agricultural roots, where coffee is more than just a crop—it’s a way of life.
Chiroso San Carlos is selectively handpicked and floated before a 12-hour aerobic and 36-hour anaerobic fermentation. After washing, it dries on patios for 12–16 days before resting for a further 30-days in GrainPro
The result is a clean and vibrant cup with notes of tropical fruit, coconut, and panela.
Roasted for filter brewing.