關於 Chiroso 豆種（英）：https://perfectdailygrind.com/2024/02/chiroso-up-and-coming-competition-coffee/
Juan Danilo is a second generation coffee grower, growing coffee on 4 hectares of his 14 hectare farm, where he also has dairy cattle and lime trees. His family used to grow tomato and lulo but the heavy pesticide they require was taking a toll on his family’s health, so they made the change to growing coffee and have not looked back!
Located at a soaring 2010 masl, an altitude that more a complex coffee like Chiroso grow very well at. The warm days and cool nights slow down the maturation of the coffee cherry, leading to more complexity and concentrated sweetness.
Juan uses the “cochadas” approach to processing his coffee. He picks ripe cherry daily, allows it to sit for a day in the hopper before depulping, while picking the next days cherry. He’ll then de-pulp the cherry after a day of primary fermentation, and put the next batch of cherry in the hopper to sit until the next day. This will go on for about a week, allowing for 2-6 days of total fermentation between all the batches.
This process, which we’ve seen across Colombia and Honduras, allows for a unique style of fermentation, where the fresh coffee being added to the slurry cools down the mass, slowing down and controlling the fermentation of the de-pulped coffee.
The coffee is then washed all together before being put into a parabolic dryer for 8-10 days, depending on the weather. This extra care taken during the fermentation process really makes this coffee sing. a super unique lemon & raspberry acidity, with a spiced pear sweetness, and a milk tea like body that ties everything together so nicely.
