Back to Exceptionals
Colombia Normandia Estate
Nectarine, Lavender, Cinnamon Sugar
The Chiroso variety was ‘discovered’ in the municipality of Urrao (also in the state of Antioquia), where it was initially thought to be a mutation of the Caturra variety, which is widely planted in the area. Chiroso was first selected and cultivated for its resilience to the cool climate of Antioquia, but eventually became recognised for its complex and floral cup profile – and the opportunity it presents in attracting higher premiums from specialty buyers. Coupled with the slow fermentation process typical to the region, this variety has resulted in some outstanding coffee lots (including Colombia’s 2020 Cup of Excellence winner) and has brought international attention to this micro-region of Colombia. More recent DNA studies done on the variety have shown Chiroso to be an Ethiopian landrace variety (similar to the famous Gesha variety), though it is still unclear how it ended up in Antioquia, Colombia.
Area: Huila, Colombia
Process: Washed
Variety: Caturra Chiroso
Altitude: 1700 meters
Related products
Sale!
RM 100.00
Select options
Colombia Finca El Diviso
Strawberry, Lychee, Cacao, Peach, Wild Honey
The coffee that amazed the world at the start of 2023, winning both Brewers and Barista in Australia 2023 Coffee Comps and continued with Anthony Douglas taking this to the Worlds and winning the World Barista Champion 2023 title. This elegant Sidra varietal taken to the next level with exquisite processing done by Nesto Lasso at Finca El Diviso.
The process of natural bourbon Sidra begins with a harvest at optimum maturity with brix degrees between 24 and 26. the coffee is introduced into plastic tanks for oxidation (48 hours)
After the lot goes to water tank to separate defects and lower the temperature of the mass. The coffee cherries are placed in sealed plastic containers to initiate anaerobic fermentation. During the anaerobic fermentation, Saccharomyces Cerevisiae strain T58 yeast was added, which is used for the improvement of profiles in the brewing industry. The proportion used was 1:5, (1 gram x 5 kg of cherry) in active dilution at 35°C, the solution was added to the cherry by spraying and left in the conditioning and multiplication stage for 80 hours.
Finally after this process the cherries are taken to mechanical drying to dehydrate as much water as possible (12 hours approximately) and then it is taken to solar drying (15 days approximately)
Roaster Notes:
The first sip of this exquisite coffee floods your senses with a burst of fruity flavors. Imagine the sweet taste of ripe strawberries and the tropical aroma of juicy lychee, combined with the velvety richness of cacao and the subtle sweetness of peach. And just when you think it can't get any better, the warm, golden tones of wild honey appear, rounding out the experience with a perfect touch of sweetness. But this coffee isn't just about flavor – it's also got a bright, lively acidity that makes every sip a tantalizing treat for your taste buds. And the finish is nothing short of spectacular – long, lingering, and full of complex, nuanced notes that leave you craving more.
If you're a coffee lover who's always searching for something special, look no further than this magnificent coffee from Colombia's Finca El Diviso farm. It's a truly exceptional brew that's sure to delight your senses and leave you with a lasting impression.
Area: Bruselas, Pitalito
Process: Anaerobic Natural
Variety: Bourbon Sidra
Altitude: 1750 meters
Colombia Los Nogales
Grape Gummies, Pineapple, Cacao, Vanilla
Finca Los Nogales is a family farm, or rather a company that combines tradition with innovation. It is located in the hamlet of El Diamante, just outside the town of Bruselas in the southern part of the department of Huila. The farm was founded by members of the Hernandez family around 1940. Its tradition and focus on growing the best coffee was then developed by Mr Ricaurte Hernandéz. After his death, it was unclear for a while what would become of this farm. About six years ago, however, the farm began to prosper under the stewardship of Oscar Hernandéz, Mr Ricaurte’s son, and is now a model for farmers throughout the area.
Science and passion – at Los Nogales, the focus is on innovation. The coffee world is constantly evolving and its connection with scientific knowledge is becoming more and more commonplace, or rather a necessity. Oscar therefore relies on the experience of a biochemist, an agricultural engineer, a microbiologist, as well as an experienced accountant and a very capable manager himself. The passion for what they do is not lacking in anyone, they pull together and if they have any differences of opinion, they take them as an asset.
Processing steps used:
- Hand picking of cherries.
- Oxidation – the cherries are piled into a larger mass and allowed to oxidize, the temperature in the flesh rises to 50 degrees. The oxidation time was 50 hours.
- Washing and removal of floaters, disinfection of washed cherries with ozone.
- Peeling the cherries.
- Squeezing the juice out of the skins and mixing this liquid with the peeled grains in fermentation plastic barrels. Addition of the required acetic bacteria.
- Fermentation for 144 hours.
- Washing and drying for 20 days.
Honduras Edgardo Tinoco
Pineapple, Fuji Apple, Jasmine Tea
Oscar Edgardo Tinoco is the owner of "Pino de Oro", located in the buffer zone of the Santa Bárbara Mountain Nature Reserve, at 1640 m.a.s.l. It is one of the most diverse ecosystems since it is made up of cloud forests, tropical jungles and pine forests. Additionally, the population is originally from the Lenca ethnic group, which is why they have inherited many of their practices and customs. Oscar Edgardo's history in the cultivation of coffee began as a teenager when he became involved with his father in the knowledge and management of the farm. Later as an adult, when making the decision to expand his farmland and also decide to participate in the contest.
Roaster Notes:
It's very lucky for us to be able to feature a coffee from the 2023 Honduras COE winning farm here. Also combined with a less common Anaerobic Honey process, this coffee becomes an interesting combination that you should not miss. The processing is subtle in this case, just enough to increase flavor complexities but what we really enjoy in this Honduran is the clean cup combined with very high sweetness. We are pleasantly surprised when tasting this as espresso as well - clean and very prominent sweetness. This is one that never feels boring to drink over and over again
Area: Santa Barbara
Process: Anaerobic Honey
Variety: Catuai
Altitude: 1640 meters
Colombia Finca Las Flores (Sidra Anaerobic Washed)
Ginger Lily, Lychee, Pear
Finca Las Flores is one in a group of five farms that have banded together for the greater success of each producing family. This tight-knit collective in the Pitalito area collaborates closely in everything from agronomy and processing innovations, through to marketing networks and community get-togethers.
Las Flores began with 2 hectares mixing Caturra and Colombia variety coffee trees (some 18,000 in total planted) when Edilberto Vergara and Nubia Ayure arrived, moving the family from Cundinamarca to Acevedo in 1990. As their three boys grew up, they became instrumental in the Las Flores production. Eldest Carlos with youngest Diego runs most logistics for the farm on the ground. Whilst middle son, Johan, has brought his experience from working with other celebrated producers to direct processing decisions at Las Flores and having an extraordinary impact on the qualities being achieved.
Since 2006, the family have gradually built on their traditional beginnings with the introduction of alternative varieties for the region, such as Chiroso, Java, Pacamara, Pink Bourbon and Tabi. Currently, Las Flores spans over 14 hectares with 90,000 trees, whilst always retaining a dedicated natural reserve to protect its biodiversity.
Sidra (also known as Sydra or Bourbon Sidra) is a hybrid varietal, made of Red Bourbon and Typica and combines characteristics of these two varieties. It has acquired the sweetness and the body of Red Bourbon and the bright taste and acidity of Typica.
Roaster Notes:
A clean cup coffee lifted by prominent interleaving notes of Lychee and Ginger Lilies. A delicate and floral forward coffee that shines so well across espresso and filter. In milk, a lower ratio of milk to coffee will help to avoid overpowering the delicate flavors
Area: Bruselas, Pitalito
Process: Anaerobic Washed
Variety: Sidra
Altitude: 1750 meters