COFFEE HEROES SERIES - COLOMBIA - LAS FLORES - CHIROSO COMPETITION LOT
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Discover the Chiroso: A coffee experience that will leave you speechless.
Get ready to be conquered by an incredibly deep and complex coffee, you'll lose your mind! 🤯
The Chiroso, a rare Colombian variety with Ethiopian origins, is a true gem for specialty coffee lovers. With its elongated beans and unique aromatic profile, it is often compared to the prized Geisha.
But there's more! ✨
This Chiroso has been crafted using the "Creamy Cultured Brilliance" method, an innovative process that enhances its unique characteristics. Imagine a rich and creamy texture, combined with sophisticated flavors of strawberry jam, watermelon, with delicate hints of Cheesecake. An explosion of aromas that will take you on an unforgettable sensory journey!
What makes this Chiroso so special?
- Rare and precious variety: a unique mutation with a complex and refined aromatic profile.
- Innovative processing method: "Creamy Cultured Brilliance" to enhance creaminess and flavors.
- Anaerobic fermentation with native microorganisms: to develop unique and surprising sensory notes.
- Rich and multidimensional sensory profile: strawberry jam, watermelon, cheesecake, and fermented notes.
- Award-winning coffee: winner of several international competitions, including the Cup of Excellence.
Don't miss the chance to savor an exceptional coffee! Add the Chiroso to your cart and get ready to experience an unforgettable taste. ☕✨
What is COFFEE HEROES SERIES?
THE "COFFEE HEROES" SERIES AIMS TO HIGHLIGHT THE STRONG COMMITMENT OF THE MOST VIRTUOUS AND VISIONARY COFFEE GROWERS IN PRODUCING THE BEST QUALITY OF SPECIALTY COFFEE THAT CAN BE FOUND IN THE WORLD. THEY ARE REAL GEMS, RARE AND PRECIOUS.
NOTE: WE ONLY HAVE THE QUANTITY FOR 30 PACKAGES IN TOTAL OF THIS COFFEE.
FARMGATE PRICE
FARMGATE PRICE* 97USD
The Farmgate price is ultimately the real price paid to the farmer who originally produced the coffee (or cascara). Ultimately it is the most transparent price you can find.
The following costs must then be added to the Farmgate price before arriving at the roastery:
- Packaging costs
- Handling costs at origin
- Logistics costs (shipping and customs duties)
- Handling costs on arrival
- Customs clearance costs and phytosanitary controls in Europe
- Transport costs within Europe
DESCRIPTION SENSORY
DESCRIPTION TECHNIQUE
| Package weight | 200g |
| Origin | Colombia |
| Area | Wheels |
| Cooperative/Farm | THE FLOWERS |
| Microlot | Jhoan Vergara |
| Altitude | 1750m |
| Variety | Chiroso |
| Process | Creamy Cultured Brilliance |
FULLDESCRIPTION
Processing:
DETAILED PROCESS
Careful selection of ripe cherries with 24-26 degrees brix. The cherries are disinfected with alcohol, floating ones are removed, and only the best cherries are classified.
OXIDATION
The ambient temperature for 48 hours in open plastic drums.
QUICK COOLING
Thermal shock at 50 degrees before sealing the plastic barrels for an anaerobic fermentation process. Rapid cooling is a specific method for quickly cooling coffee cherries. It is a crucial step in various coffee processing methods.
FERMENTATION PROCESS
Anaerobic fermentation for 80 hours, then submerged at temperatures of 35°C for 36 hours, adding microorganisms reproduced from the same variety. The anaerobic fermentation with yeast highlights the unique fermentation process used to create the aromatic profile of coffee, which may intrigue coffee enthusiasts who appreciate the art and science of coffee production.
PRISTINE PRECISION DRYING
The coffee is dried in a hermetically sealed stainless steel dehumidifier until it reaches 18% humidity. The Pristina precision drying is used to describe this system that maintains the untainted quality of the coffee during the drying phase. Finally, once again through the Pristina precision drying equipment to bring the humidity down to 11.5% and the water activity below 0.6%. Subsequently, the coffee undergoes a minimum stabilization time of 2 weeks.
How to choose:
NITROGEN AND VACUUM
Our packages are all packaged in a protected atmosphere (first under vacuum and then we insert nitrogen), using this particular technology which eliminates oxygen in the package, the coffee remains fresh for up to 3 months after roasting.
ROAST
We roast in two different ways, dividing into two main groups, based on the type of extraction:
- Light: suitable for Filtro/Aeropress type extractions, or for those looking for a coffee with a note of strong acidity and many aromas.
- Medium: suitable for Espresso/Moka extractions, or for those who want a coffee with a much more intense flavor and a hint of bitterness.
GRINDING
There are dozens of different grindings, it can be said that each machine or equipment requires a specific grinding.
With us you can choose to buy ground coffee for Moka or Filter.
We have tried to summarize them as follows:
- Jug/Cezve:
- Espresso:
- Moka:
- V60 Filter:
- Chemex:
- French Press/Infusore:
HOW LONG DOES IT LAST?
Coffee has a limited shelf life when we talk about quality. Even if up to 24 months can be written on the label, generally high quality coffee has lost most of its flavor and aroma in a few months. We recommend drinking it between 10 days and 60 days after the roasting date (provided the bag has never been opened). When the bag is opened, the quality of the coffee always deteriorates rapidly and aromas and flavor are lost within a few days. Unfortunately, the roasting date is not always written, especially by larger companies. On our packages you will find it clearly written on the back.
P.S. our bags are all vacuum packaged with added nitrogen, which extends the potential shelf life of the product.
How to do:
ESPRESSO
Espresso requires some precision rules:
- Quality coffee
- Recommended roasting within 30-40 days
- Fine grinding
- Water temperature around 90-92°
- A single dose of 8-9g (double dose of 15-17g)
- Extraction time approximately 25 seconds
The use of quality espresso machines (range from €600 and up) can ensure a better result.
Preferably are machines that also have a coffee grinder to grind "fresh" coffee
MOKA
The Moka requires a little attention:
- Use filtered or bottled water (NO TAP)
- Recommended roasting within 30-40 days
- Medium-fine grinding
- Fill the boiler with water without exceeding the valve
- Place the ground coffee into the filter without pressing or making any bumps, simply level it at the edge
- Place over medium heat
- Wait for the liquid to rise through the chimney, without letting it gurgle (TURN OFF AS SOON AS THE FLOW OF COFFEE BEGINS TO GO FAST AND COLOURLESS)
- Mix before serving
The Moka should only be washed with water and any neutral detergents (taking care to rinse carefully with water), never in the dishwasher or with abrasive sponges.
FILTER V60/CHEMEX
Filter or Chemex coffee requires precision in times and weights, some advice:
- Quality coffee
- Recommended roasting within 20 days
- Medium grind (medium-coarse for Chemex)
- Filtered or bottled water
- Water temperature of approximately 90-94° depending on the coffee used (generally those washed at higher temperatures)
- Approximately 15g of ground coffee for every 250g of water (Chemex at least 30g per 500g of water)
- Pre-infuse for 30-40 seconds by pouring hot water for double the weight of coffee used
- Pour the water in two or three steps as desired with a rotating direction, being careful not to create too much turbulence
- Contact/percolation time approximately 3 minutes (4-5 for Chemex)
A light roast is generally recommended for filter systems
AEROPRESS
The Aeropress requires some precision rules:
- Quality coffee
- Recommended roasting within 20-30 days
- Medium grind (or as preferred)
- Use filtered water or bottle
- Water temperature around 85-90°
- A dose of approximately 17g per 200-220g of water
- Pour water for pre-infusion of 30-40 seconds
- Mix with the appropriate spoon
- Then pour in the remaining water and close the cap
- Turn the aeropress upside down and press firmly but steadily until extraction is complete
- Total contact/infusion time 2-3 minutes
OTHER SYSTEMS
There are dozens of different systems for extracting coffee, we have summarized the main ones here but if you need to know how to do the others not on the list, contact us
