25/04 #03 Edinson Argote Chiroso - Be Bright (Los Angeles, California)

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Region

Huila, Colombia

Process & Variety

Advanced Natural Chiroso

Roaster Notes

Strawberry Yoghurt, Jasmine, Kiwi, Cranberry Apple, Cacao

Dates

Roasted: 4/28/2025
We bought another bag of this! It's fresh and was never frozen.

Brew tips

This coffee drains fast and it's got a kefir-like tanginess that we LOVE. We use a 1:15 ratio and a flat bottom brewer ground around 700m

More info

This coffee made up 80% of the blend Christian Bak used to place 2nd in the 2025 US Brewers Cup.

Edinson Argote is originally a quality control manager of farms. From family to large operations, he has helped in agro and processing in these areas. Former quality manager for Granja Paraiso 92, Argote purchased his own land, La Quebradita, with his partner and started his own project. He has learned from many hands and has been present in experiments that helped him create his own line of coffee.

The Advanced Natural process refers to the usage of beer and wine yeast in a controlled manner. The yeast gives him the ability to control the pH and brix and the microorganism that contribute to the flavors. First, the cherries endure natural fermentation for 72 hours before being spread out to partially dry for 12 days. Once the cherries hit 20% humidity, the cherries are rehydrated for 4 days and introduced to a specific yeast. The yeast and coffee cherries are held in tanks that only hold 80-100 kilos of wet cherry and let's it ferment there. After the cherries are fermented with yeast, they are spread out to dry naturally on raised beds, until optimal moisture content is achieved.

The variety Chiroso's name comes from Urrao Antioquia. Initially, Chiroso was believed to be a natural mutation of Caturra, but with longer-shaped cherries. because of this, many local producers referred to the variety as Caturra Chiroso. Chiroso is a slang word in rural Colombia for something that's slightly elongated. It's not a very common word, but because of the variety's elongated beans, producers gave it that name. Studies found the Chiroso to be genetically linked to Ethiopian landrace varieties. This variety stands out among coffee buyers for its sweet and complex flavor profiles, much like Ethiopian landrace varieties and Geshas. It's florality rivals Geshas, but also has more sweetness and body than Geshas.