Edgar Gonzalez’s Chiroso comes from Urrao, Antioquia, Colombia, where the coffee is grown at 2,000 metres above sea level. Edgar has been closely connected to Chiroso since encountering the variety during producer training in 2007, when he recognized that the coffee being called Caturra was something distinct. His work, together with producer Carmen Cecilia Montoya, helped bring greater attention to both Chiroso and the Urrao region. Today, Edgar continues to develop the variety with a focus on quality and careful processing.
The coffee is selectively harvested, floated, and processed through a double fermentation: first overnight in baskets, followed by 70 hours in open stainless steel tanks after depulping. The parchment is then washed in channels and dried in marquesinas for approximately 20–25 days. In the cup, dried berries and red currant bring gentle fruit sweetness, while cascara and dried cherry add depth. Geranium contributes a subtle floral character, complemented by firm minerality and hints of citrus and cashew butter. Clean, balanced, and approachable, this Chiroso works well across a range of brewing styles.
 Quantity:
|
250g |
 Origin:
|
Colombia |
 Region:
|
Urrao, Antioquia |
 Farm:
|
Edgar Gonzalez |
 Process:
|
Washed |
 Variety:
|
Chiroso |
 Altitude:
|
2,000 m |
 Roast level:
|
Light |
 Brew method:
|
Filter & Espresso |
 Roast date:
|
September 22, 2026 |