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Scenery Coffee

Colombia - Luz Ángela's Chiroso [25/26]

Colombia - Luz Ángela's Chiroso [25/26]

Luz Ángela Rojas and Edinson Argote have been absolutely smashing it out of the park with boundary pushing Colombian lots - at the cutting edge of processing techniques. With their flagship project Quebraditas, they've been growing exotic varieties - but Luz Ángela's family finca - "Chorro Alto" also contributes cherry to the project. While the farm was originally focused on volume production, they have been planting some of the more rare varieties and processing with the techniques from Quebraditas.

The Chiroso anoxic natural lot was one of the first coffees we bought from Chorro Alto, and was a fan favourite from the last winter/spring offer - so we're stoked to bring it back.

We're offering 10% off when you purchase both this lot and Eder Bedoya's Chiroso - an opportunity to compare how this variety expresses in combination with two very distinct high technical intervention approaches.

£16.00
£16.00
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Size
Our café is now open on Saturdays with a wider brunch menu! Orders for pick-up will still be processed during roastery opening hours M-F
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Brew Guide:

Best Brewed with: Filter

Lightest Roaster Influence: A more intense ferment and drying as a natural sees us take a lighter hand with the roasting - softer heat application and keeping the temperatures down at the end of the roast. This one likes a little rest

Best Rested: 3-4 weeks

Filter: 60g/L & 96°C, with rest we like to move down to 58g/L & 92°C

Espresso: Turbo shots + 3 weeks rest. 18g/48g+ & 20s - we prefer when this coffee is more dilute

We’re tasting: The aromatics are just outrageously strawberry forward - like the smell of cooking down a pot of fresh strawberry jam. In the cup the first impression is of that very same strawberry jam, followed by peach puree, ripe pear & apple, with the process character presenting as both dried mango & papaya with a hint of date molasses. As it cools, some of the interesting Chiroso herbal variety character shows as kiwi & verbena

Traceability

Country of Origin:
 Colombia
Region:
 Oporapa, Huila
Producer:
 Luz Ángela Rojas & Edinson Argote 
Farm:
 Chorro Alto
Variety:
 Chiroso
Elevation:
 1600 - 1850 MASL
Process:

Anoxic Natural. Ripe cherries picked and floated, before a dry 48 hr ferment in sealed (anoxic environment) shaded barrels. Barrels then opened, water added for a 48 hr aerobic ferment.
After fermentation, cherries are dried at 38°C for 72 hrs, followed by stabilization in GrainPro bags.
Import Partner:
 MiCafe
Harvest

Crop 25/26, Arrived UK: 03/07/25. Second year purchasing from Luz Angela

 

The Story

Luz Ángela Rojas spent years as a head nurse and healthcare audit leader in Bogotá before returning during the pandemic to her family's farm in Oporapa, Huila. Working with partner Edinson Argote, whose background includes leading quality at technically sophisticated Colombian processing facilities, she applied systems thinking from medical administration to coffee agriculture. This partnership transformed Finca Chorro Alto from a traditional family operation into a producer gaining recognition across global speciality markets.

The farm sits between 1,600 and 1,800 metres in Oporapa, a municipality that despite being in Huila with all the right conditions for quality production has received less attention than neighbouring areas. Ten hectares at Chorro Alto combine with the eight at their Quebraditas project that is dedicated to rare and exotic varieties to enable Luz Angela and Edinson to have some serious volume behind their operation. The two farms cultivate over fifteen distinct coffees including Caturra, Bourbon, Chiroso, Sidra, Gesha, SL-28, Sudan Rume, and Wush Wush.

This lot is Chiroso, an Ethiopian landrace first identified in Colombia near Urrao, Antioquia, when farmers noticed distinctly elongated cherry shapes among their plants. The variety exists in two phenotypes: a taller expression and the shorter "Caturra Chiroso" grown here, named for its compact stature rather than any genetic relation to Caturra.

Credit for additional farm & producer photography: MiCafe

Resting: If you can bear to wait, coffee stored in the bag (un-opened) for this period will improve immensely as it releases CO₂ created during the roasting process, and will be at peak flavour for several weeks following the "Best Rested for" indication.
You are of course welcome to open your coffee earlier and it should still be tasty!

Once opened, consume within 2 weeks 

We suggest that all of our coffees are best enjoyed within 3 months from the day it was roasted and indicate the "roasted on" date & "best before" date on the rear of the bag.