El Rosal - Colombia

One of our final Colombian offerings of the season packages an extraordinary producer and an exciting variety both new to our menu: Yesica Moreno’s Chiroso separation from Finca El Rosal in Urrao, Antioquia. In recent years, Chiroso, an Ethiopian landrace variety, has exploded in prevalence, popularity, and demand due to its potential for remarkable cup quality. Brashly fruited and complex, these coffees can wreck cupping tables with their expectation-defying profiles. At Finca El Rosal, Yesica, a 37 year-old second-generation producer, grows a vibrant representation of the variety. Alongside her husband and eldest son, she oversees production on 2.5 hectares of land at 1950 MASL. Her intentional processing involves a slightly longer fermentation time not uncommon in the region. Cherries are hand-picked and sorted then brought to the wet mill, where they are de-pulped then dry fermented with mucilage intact for 84 hours, after which they are rinsed and dried in raised beds for approximately 15 days. The resulting cup profile is bracing and balanced: layered berries, tropicals, citrus, and a smooth panela base.