Colombia • Washed
Victor FlorezChiroso
poached pear • butter cookie • satsuma • blueberry
Chiroso from Victor Florez's farm called La Cartagena in Urrao. Though technically a washed coffee, a 48hr whole cherry fermentation, & 60-66hr further in tank ferment after depulping, results in a notably fruit forward take on this Ethiopian landrace transplant, reminding us of things like poached pear, fresh blueberry & orange butter cookie.
- Variety:
- Chiroso
- Location:
- Urrao, Colombia
- Harvest:
- Feb 2026
- Processing:
- Washed (48hr whole cherry; 60-66hrs in tanks after depulping)
- Cup Profile:
- poached pear, fresh blueberry & orange butter cookie
Victor Florez
Victor originally worked in local produce trading in his native Urrao, which served as the family's primary income source, while his father has persisted as a grower of both Avocados and coffee as well. For both Victor and his father, their perspective on coffee started to shift when they heard what was possible outside the world of commercial grade coffee and began to strategize on what that could mean for them. Victor especially became motivated to work with coffee with a new focus on experimenting with fermentation and new process methods. Victor and his family have found a new opportunity to build something of their own through this pursuit, with their farm La Cartagena.
Chiroso
originally thought to be a Caturra mutation, recent genetic testing has confirmed that it's more closely related to Ethiopian landraces
Processing
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.
Brewing ideas
There are plenty of other great recipes out there. If you have one you already use, that's a great place to start. If you're looking for some guidance, this is our main QC V60 recipe.
V60-02 (ceramic) • 1:17 ratio (15g.:255g.) • 96C
- 0:00 - 55g. Bloom, gentle swirl just to make sure everything is saturated
- 1:00 - 155g. Center pour with dime sized circular motion until about 120g. then spiral pour out to include outer rim until 155g. finish pour around 1:20
- 1:40 - 255g. Center pour with dime sized circular motion until about 220g. then spiral pour out to include outer rim until 255g. finish pour around 2:00; gentle swirl to aid in even drawdown
finish around 2:30 depending on grinder and filters
Water:
Low ppm (Vancouver municipal water is about 30ppm); or Lotus water Ultra Light / TWW 1/2 strength give great results too.
Resting:
Best rested for 2 weeks after roast date