CHIROSO by Wilton Benitez

1/11

€17,00

Country	Colombia
Region	Piendamó, Cauca
A.S.L	1550-1800
Producer	Wilton Benitez FINCA GRANJA PARAISO92
Harvest	Fall 24
Process	Three stage process - 1. natural 2. anaerobic washed with addition of yeast and 3. thermal shock
Variety	Chiroso
Notes	Tropical fruits, pineapple, lychee, chocolate and pomelo

Density and size classification, rinsing with ozonated water and UV exposure follow a manual harvest. Concentrated mucilage is used to bring sugar levels to 18brix. Stage 1 is a 52hr whole cherry fermentation in bioreactors at 18c with the addition of the bottom-fermenting lager yeast to ensure a uniform transformation of sugars throughout the batch and to drive crisp, clean esters. Pressure is monitored. Sugars reduced to 6brix and pH to 3.8. During the interim pulping, the skin is removed and the "mossto" recovered. In stage 2 the mucilage covered beans return to the bioreactor with recovered juice for an additional fermentation of 48-68hrs at 21c, followed by a thermal shock. The beans' pores are opened with 40c water to immediatley close them again with 12c water to keep volatile aromas. Dehydration happens for 12h at 40c and 24h at 35c and final stabilization at 10.5% moisture equilibrium.

This scientific approach results in a potential vibrant, complex cup, featuring a creamy body with notes of orange-vanilla dreamsicle.

We aim to bring out the maximum potential of this bean with a fast yet gentle, 100% convection roast. Start with a short and vigurous build up of pressure in the brittle bean whilst maintaining sufficient water to allow for ample maillard reactions. The short development and low drop temperature aims to preserve the delicate, exotic esters and the complex acidity.

In recent years, demand for rare and exclusive varieties has increased in specialty coffee – mostly as a result of their presence at high level competitions.

There are, however, still some varieties which we know much less about. Nonetheless, they still have the potential to become more popular because of their unique flavours and high cup quality.

Chiroso – a relatively unknown arabica variety – is one of these coffees. Although there is a lot of myth surrounding the origins of Chiroso, information about where it comes from is becoming more readily available.

As with many other rare varieties and species, the exact origins of Chiroso are unknown. It is, however, commonly grown in Urrao – a municipality in southwest Antioquia, Colombia.

Chiroso is a slang word in rural Colombia for something that’s slightly elongated. It is not a very common word, but because of the variety’s elongated beans, producers gave it that name.

Wilton Benitez, the well know producer from Cauca, has won several prices, the Golden Bean in 2022, the best cup of Cauca in 2023 and in 2024, Edwin Tascón has become Colombia's barista champion with the SL variety produced by Wilton.

This exceptional coffee is best enjoyed in a filter preparation.

For filter preparations, we recommend a preparation with 6.5 grams per cup of 200 ml, grinding medium  (7 EK43 grinder) and leaving 2 t o 3minutes to extract in 4 swirls.