La Esmeralda Varietal – ChirosoPreparation – 45 hour aerobic naturalLocation – Buenavista, QuindíoAltitude – 1800 maslImporter - Cofinet Cesar farms La Esmeralda in Buenavista, in the hills of Quindío, where volcanic ash soils and cool nights at 1,750–1,800 metres give the coffee time to develop slowly. He and his pickers take only the ripest cherries, which are then hand-sorted and floated at the farm to pull out anything underripe or low-density before processing begins. Chiroso itself is something of a puzzle. It turned up as a natural mutation in Urrao, in Antioquia, and for years everyone assumed it was a Caturra offshoot — short trees, light green leaves; the family resemblance was there. Genetic testing said otherwise, tracing it back to Ethiopian landrace stock. That heritage shows in the cup: it tastes far more like an Ethiopian coffee than a Colombian one, all florals and bright, vibrant acidity. For this lot, Cesar gave the whole cherries a 45-hour aerobic fermentation, then dried them on parabolic beds for around ten days, turning the beans regularly to ensure even drying. The result is floral, juicy and tropical. A remarkable flavour profile that will really shine as a filter or super fruity espresso. Tasting notes are complex and include pineapple, plum and green tea.
