Caturra Chiroso
This high-scoring specialty coffee is perfect for discerning coffee enthusiasts. Grown sustainably by dedicated farmers of the Caicedo community, Caturra Chiroso offers both sustainability and traceability.
The variety of Caturra Chiroso demands attention to detail, mainly because it’s very susceptible to rust and harsh climate changes. That is why, Elkin Diosa, the head producer, takes excellent care of all the processes of Caturra Chiroso. Being a washed-process specialty coffee, our Caturra Chiroso is meticulously cultivated through selective harvesting and sustainable farming practices at high altitudes. Grown under shade to promote slow cherry maturation, this variety undergoes short fermentation processes post harvest and slow drying to enhance its vibrant acidity, floral and fruity notes, and clean finish. Due to its leaf size, the trees are very susceptible to rust, that is to say to parasites or fungi, making it a challenging coffee to harvest.
Besides being an excellent coffee, Catura Chiroso’s production allows producers of the Caicedo community to develop in the coffee industry. The cherry center offers the large, medium, and small producers to all be a part of their final product as origin Caicedo.
The Chiroso coffee is the mutation of a bourbon variety. The slightly elongated bean has a similar shape to a Colombian biscuit called achira, giving birth to its name Chiroso.
Caturra Chiroso is part of the Aprokafe Project, started by Elkin Disosa in the Caicedo region of Colombia.
This is also where we get our Caicedo Washed. Something that Aprokafes does that sets them apart, is letting producers at all levels be a part of their final product line. This allows the producers to cover sufficient amounts of demand to meet the requirements of the international buyer and, to be in a constant process of experimentation of new coffees, like with Caturra Chirroso.
The variety of Caturra Chiroso demands attention to detail, mainly because it’s very susceptible to rust and harsh climate changes. That is why, Elkin Diosa, the head producer, takes excellent care of all the processes of Caturra Chiroso. Being a washed-process specialty coffee, our Caturra Chiroso is meticulously cultivated through selective harvesting and sustainable farming practices at high altitudes. Grown under shade to promote slow cherry maturation, this variety undergoes short fermentation processes post harvest and slow drying to enhance its vibrant acidity, floral and fruity notes, and clean finish. Due to its leaf size, the trees are very susceptible to rust, that is to say to parasites or fungi, making it a challenging coffee to harvest.
Besides being an excellent coffee, Catura Chiroso’s production allows producers of the Caicedo community to develop in the coffee industry. The cherry center offers the large, medium, and small producers to all be a part of their final product as origin Caicedo.
The Chiroso coffee is the mutation of a bourbon variety. The slightly elongated bean has a similar shape to a Colombian biscuit called achira, giving birth to its name Chiroso.
Caturra Chiroso is part of the Aprokafe Project, started by Elkin Disosa in the Caicedo region of Colombia.
This is also where we get our Caicedo Washed. Something that Aprokafes does that sets them apart, is letting producers at all levels be a part of their final product line. This allows the producers to cover sufficient amounts of demand to meet the requirements of the international buyer and, to be in a constant process of experimentation of new coffees, like with Caturra Chirroso.
