MEET THE PRODUCER | Ezequiel Gómez is known as "Kello" in the community where he tends his farm on the slopes of the Galeras Volcano in Nariño, Colombia. Kello, a second generation coffee producer, began his career as a coffee trader in 2009 before finally acquiring his own farm, La Esperanza, in 2020. There, his many coffee trees are thriving in the rich, volcanic soil, and the Chiroso plants that yielded this lot are a new addition to the party, having been planted there as recently as 2022. TRUST THE PROCESS | After being picked at peak ripeness, the coffee cherries are pulped and placed in large plastic tanks. There, protected from the light and oxygen, the cherries are left to ferment for 36 hours before being washed to remove mucilage and spread out on racks to sun-dry, a process which takes about 18 days. TAKE A SIP | When washed, Chiroso lots often take on a more Kenya-like flavor profile, even though genetic testing has proven the variety to be a descendent of Ethiopian heirloom varieties. This lot in particular offers us the best of both: it's almost savory like a Kenyan coffee, but it comes across as black currant in the cup. Overall, it's more delicate than most Kenyan coffees, offering instead all of the soft florals and sweet citrus we'd expect from some of our favorite Ethiopian offerings. The finish reminds us of oolong tea, pleasant and long. ___________________________________________________________________________ Origin | Buesaco, Nariño, Colombia Producer | Ezequiel "Kello" Gómez Farm | La Esperanza Process | Washed Variety | Chiroso Elevation | 1900 - 2100 masl
