Colombia Huila - Caturra Chiroso

Dark toffee, cherry, fuji apple

TOP LOT

Bag Weight	70 KG BAG
Harvest Season	2024/25
Status	Spot
Lot Number	P613363-3

Carteret, NJ: Out of Stock Bag(s)

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About This Coffee

The celebrated Chiroso variety is rapidly gaining in popularity and reputation. Originating from Urrao, Antioquia, Colombia, its name is inspired by the elongated shape of its coffee cherries, which resemble either an achira (a traditional Colombian pastry) or a stretched shirt, known locally as a "chiro." Sometimes referred to as “Caturra Chiroso,” recent genetic studies suggest it may actually be an Ethiopian landrace rather than a true Caturra mutation. Chiroso gained national recognition after a lot featuring the variety won Colombia’s Cup of Excellence in 2014.

This variety thrives in high-altitude microclimates and demands intensive care, including up to four fertilizations annually to support its high productivity. The cherries mature slowly on the tree, allowing for optimal flavor development. This coffee is handpicked using family labor and local neighbors from the region. After manual and flotation sorting, the coffee is depulped and fermented in concrete tanks for an average of 40 to 45 hours. The parchment is then washed twice and futher sorted, before being dried in solar parabolic dryers for an average of 15 to 20 days.

Country of Origin	Colombia
Region	La Argentina & Pitalito, Huila
Producer Type	Small Holder Farmers
Processing	Washed
Processing Description	40-45hr fermentation, solar parabolic dryers
Growing Altitude	1700m - 2100m

Harvest Season	2024/25
Bag Weight	70 KG BAG
Bag Type	Grain Pro / Ecotact
Plant Species	Arabica
Variety	Chiroso

History of Colombian Coffee

As with many coffee origins, it is believed that coffee was first brought to Colombia by priests, arriving, perhaps, within a decade or two after coffee first came to the Americas via the Caribbean in the first half of the 17th century. It was likely a garden crop grown for local consumption and barter for decades. Unlike other coffee regions, we have the story of a priest named Francisco Romero, who could be called the father of commercial coffee cultivation in Colombia. The folkloric tale goes that in the early 1800’s, Father Francisco, hearing confessions in the north eastern town of Salazar de la Palmas, assigned planting coffee to his parishioners as penance for their sins. The Archbishop of Colombia heard about this and ordered all priests to adopt the practice. Commercial production of coffee expanded quickly, moving into regions where the growing conditions were ideal.

Growing Coffee in Colombia

Even though it’s been 4,000 years, the soil resulting from the last major eruption of Tolima is still considered “young soil,” filled with nutrients that are no longer found at the same levels in old soil. There is a long list of elements on offer in volcanic soil that are fading or absent in other soils, such as high levels of potassium and nitrogen. Also present is something called “Boron,” which arrived from outer space a long time ago, and is important to cell walls, the creation of enzymes, and the production of flowers and fruit, meaning Boron contributes to yield. Beyond the nutrients, the structure of volcanic soil is also beneficial to coffee growing. It can soak up and hold moisture while, at the same time, facilitate good drainage so water doesn’t pool, which is not good for coffee plant roots. Coffee plants like to take a drink, then take a break. Also, volcanic soils are usually found on an incline, which also helps with drainage.