Colombia Lomaverde Chiroso Natural

This natural micro-lot was grown and processed at Finca Lomaverde, one of five farms that comprise the Santa Bárbara coffee estate. This stunningly beautiful, high-elevation hillside farm is located in the small community of San Isidro in Antioquia, Colombia. Just south of the city of Medellín, the area is known for its rich volcanic soil and abundant natural water sources. The subtropical highland climate, with its combination of warm days and cold nights, is perfect for the slow but consistent development of coffee.

Santa Bárbara Estate was established by Pedro Echavarría Sr. in the 1970s, when he purchased a small abandoned farm. High up in the Andes mountain range, it had the perfect microclimate to produce exceptional coffee. With hard work, precision, and efficiency, Pedro was able to slowly increase his estate and develop a reputation as a quality-focused coffee producer. Today, the successful estate employs over 60 year round workers and offers extensive scholarships and financial aid programs for their families.

In recent years, the Echavarría family has expanded their interests into new enterprises. After completing his degree, Pedro's son, Pedro Jr., joined the family business. He has added a roastery and several cafes in Medellín, as well as an exporting company, all operating under the name Pergamino. Their exporting company runs the Allied Producer Program, an initiative that connects smallholder producers with international buyers directly, helping them attain higher prices for their crops and cultivate a more independent supply chain.

This coffee was selectively hand-harvested when perfectly ripe and carefully sorted. For this natural process, the chosen cherries are immediately spread out on raised beds with their whole fruit intact. They are left to dry in the sun for 10-30 days while being periodically turned.

The Chiroso varietal was first identified in the municipality of Urrao in the state of Antioquia. It was initially thought to be a mutation of the Caturra varietal, which is widely planted in the area. Chiroso was first selected and cultivated for its resilience to the cool climate, but eventually became recognized for its complex and floral cup profile. This varietal has resulted in some outstanding coffee lots and has brought international attention to this micro-region of Colombia. More recent DNA studies have shown Chiroso to be an Ethiopian landrace varietal, though it is still unclear how it ended up in Colombia.

This coffee is a great example of the sweet, smooth, and bright profiles that best represent the Chiroso varietal. Look for notes of apple-cinnamon and peaches & cream with white grape sweetness and a refreshing kiwi aftertaste.