Name: Colombia - Chiroso
Brand: Heady Cup Coffee Roasters
SKU: ORGN-CHIR-12
Price: 15.0 USD
Availability: InStock

Evelio Lasso, Colombian coffee producer, wearing a yellow shirt and carrying a bucket tending to his Chiroso coffee plants.

Evelio Lasso, Colombian coffee producer, wearing a yellow shirt tending to his Chiroso coffee plants.

Map of Nariño, Colombia with topographic details

Captivating Chiroso - Evelio Lasso

Chiroso is a slang term in rural Colombia for something that’s a bit elongated. While not a very common word, producers named it after the elongated beans of this varietal. The hype behind the Chiroso is that it is a mutated Caturra, or, more loosely, that it is associated with Ethiopian Landrace hype.

Structurally elegant, it features an elongated bean shape that almost serves as a visual cue for what’s in the cup: heady florals, crisp acidity, and a flawless sweetness that sits between tamarillo, ripe citrus, and stone fruit. Chiroso has carved out its own identity in the world of specialty coffee, and we are here for it.

This is a washed coffee, but there is a step of dry fermentation done over 50 hours in a grain pro bag. After the 50 hour fermentation the Chiroso is fully washed before being de-pulped producing a delicate but deeply nuanced effervescent cup.

$15.00

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Evelio Lasso Bolaños

Evelio Lasso manages a 3.5-hectare farm at a staggeringly high altitude in northern Nariño, one of Colombia’s most remote and dramatically mountainous departments. Nariños high altitude along with Evelio's delicate hand combine to produce an absolute gem of a Chiroso. Some specialty coffee savants have started referring to Chiroso as “Colombian Gesha”, given its direct link to Ethiopian genetics. And why not?!? What matters is that Evelio and his good friend Nature produced this, and we are loving it!

Chiroso an Ethiopian Landrace?

Chiroso is often grown in Quindío, Colombia. This elongated bean is commonly mistaken as related to Caturra, but through genetic testing researchers have found it is not related to the Bourbon-Typica group, but likely an Ethiopian landrace-related cultivar. This is a washed coffee, but there is some dry fermentation done over 50 hours in a grain pro bag. After the 50 hour fermentation the Chiroso is fully washed before being depulped producing a delicate but deeply nuanced effervescent cup.