#024 Chiroso

What a beautiful coffee. It was not easy to roast. Let me tell you. Opposite to what one would expect this coffee needed a lot of energy and cracked surprisingly late which may be due to a relatively low water content and that this coffee is exceptionally fresh after harvest right now. This coffee just finished the processing when it was flown to us together with another competition coffee of a friend. Let’s say some time pressure was involved and moving some more coffee helped making the import a bit more feasible in terms of price/kg for him. We happily stepped up and helped, haha :)

Wilder Lazo, if not for a long time already, enjoys increasing fame within the specialty coffee community and it is no surprise we see his name all around the globe as people love his precisely processed boutique varietals as this Chiroso for good reason. Not only did he make this cup more complex with the processing but also did he manage to let this Chiroso natural shine with its origin characteristics with and insanely beautiful tactile being the star of the show:
The variety Chiroso was discovered at the same time as Pink Bourbon (surprisingly didn’t gain the same popularity yet) some time ago and is believed to be Ethiopian landraces based not too long time ago. Although nobody knows how it found its way to Colombia it has huge potential. Offering floral characteristics like a Gesha and a silky mouthfeel it also has a higher body potential and often a herbal notes finish and overall a lot of similarities with Pink Bourbon which is not surprising considering its genetic background.

What this Wilder Lazo Chiroso now brings to the table is super interesting and a great example of low temperature fermentation natural due to the submerged 60hrs in the tank. It has a lot of characteristics which one usually finds in the big Panama naturals. Insane silky/velvety texture supported by a lot of red and purple fruit associations together with some tropical notes and a red floral finish. Super complex and long lasting. Also some silky black tea can be found in the finish. The acidity is very delicate and slightly lactic like cream and increasingly intense when the cup cools down.
If you are looking for a big yet well structured deeply complex natural this one is for you. Enjoy guys and thank you Wilder for this awesome cup.

One little hint on how to approach this coffee: it is a very dense coffee. Whatever your style of brewing is, stay on the slightly higher extracting side in terms of grind size, agitation, water composition, dripper etc. I enjoy this coffee the most with a low/no bypass flat bottom dripper like the Orea or something comparable. Happy brewing.

• This lot is imported by Nikolai Fürst and Desarrollasores de Cafe.
• We paid 27,50 €/KG to Desarrollasores de Cafe and in total 39,25 €/KG for this coffee, including all taxes and transport to Germany.