




Brew Guide:
Best Brewed with: Filter
Lightest Roaster influence: Whilst not involving thermal shock processing, this coffee has still has a high level of intervention and we're using the lightest possible touch to keep it sweet and bright.
Best rested for: 3-4 weeks
For Filter: 60g/L & 96°C
For Espresso: 18g, 45g, 23-25s
We’re tasting: Funky & sweet process forward aromatics - ripe strawberries & poached pear. In the cup it's dense, chewy - like gummy bears, strawberry yoghurt (think campino sweets) and ruby grapefruit. As it cools, the tropicality and sweetness just ramps up, with a hint of banoffee pie
Traceability:
Country of Origin: |
Colombia |
Region: |
Oporapa, Huila |
Producer: |
Luz Angela Rojas |
Farm: |
Chorro Alto |
Variety: |
Chiroso |
Elevation: |
1600 - 1850 MASL |
Process: |
Anoxic Natural. Ripe cherries picked and floated,before a 48 hr anoxic ferment in sealed shaded barrels.. After fermentation, cherries are dried at 38°C for 72 hrs, followed by stabilization in GrainPro bags. |
Import Partner: |
MiCafe |
Harvest: |
Crop 24/25 - Arrived UK: October 25th, 2024 |
The Story
Chorro Alto sits at 1600 - 1800 MASL in Huila — 10 hectares run by Luz Angela Rojas alongside her family. Luz Angela spent years in healthcare administration before Covid pushed her work remote, bringing her back to the farm. The systems approach she developed in audit management translated directly to coffee production — tight controls on agricultural practices, precise lot separation protocols.
Chiroso came to Colombia as an Ethiopian landrace. The variety emerged through phenotype selection — farmers noticed distinct cherry shapes in their fields and isolated the seeds. The variety is known for heavy florals and pronounced juicy character.
Edinson Argote has brought advanced processing to Chorro Alto. His background runs deep — having worked as head of quality at one of Colombia's most technical processing operations, working with controlled fermentation and targeted yeast applications. Each process decision ties back to the coffee itself — technical intervention serving quality rather than driving it.
The farm stays family-operated. Every choice, from variety selection through processing method, flows through the core team. They're pushing forward with Colombian coffee production by strengthening fundamentals rather than chasing complexity — precise management layered onto proven farming practices.
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