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Process Detail: Cesar’s parents worked as coffee pickers and then farm managers on a variety of coffee farms. He would visit the farms his parents worked on and in doing so he fell in love with coffee, constantly experimenting with processing methods and believes quality should be the focus of the coffee industry moving forward.
Cesar and his team of pickers harvest the ripest of cherries before the sorting team hand-sorts and floats them to remove any low-density, unripe or defective cherries. Following this, the cherries are exposed to a 45-hour aerobic fermentation which enhances the coffee’s flavour profile; a cup that is rich and deeply connected to its origin. Once this stage is complete, the cherries are spread out to dry, ensuring consistent airflow and exposure to sunlight. The drying process takes between 10-15 days.
Fika Recommends: We are yet to find a method that doesn’t work with this Chiroso. It makes for a complex and full-bodied espresso with a lime finish, or as a pour-over (iced or hot at 94 degrees) where the floral notes are enhanced. It’s a beauty!
We have a limited supply of the Chiroso so grab yourself a bag whilst it’s around.
