Víctor Florez Chiroso • Washed // Urrao, Colombia [HEX]

Víctor worked in the buying and trading of fruits and vegetables in Urrao, which for many years was the family’s main source of income. His father, on the other hand, has always been connected to the land, spending his life growing avocados and coffee. Their perspective on coffee began to shift after hearing about what was possible through specialty coffee. Víctor became increasingly motivated to explore coffee with greater intention, experimenting with fermentation and new processing methods. Having fully invested into specialty coffee, Víctor and his family have found a new opportunity to build something of their own.

Chiroso was originally thought to be a caturra mutation, though recent genetic testing has confirmed that it’s more closely related to Ethiopian-derived material than traditional Colombian stock. Chiroso thrives at high elevations, where cooler temperatures extend maturation and allow greater accumulation of sugars and aromatic precursors — particularly in regions like Urrao, where chiroso has become somewhat of a local pride.

For this lot, cherries are hand harvested and float sorted before undergoing an initial 48-hour whole cherry fermentation. After depulping, the coffee is transferred to open tanks for an extended 60–66 hour fermentation before being washed and dried on raised beds for 2–4 weeks.

*Orders Roast Tuesday, ship Wednesday.  Order cutoff from same-week fulfillment is Monday at 11:59pm.