Colombia - Chiroso Natural, La Divisa

Peach // Turkish Delight // Hibiscus // Violet

Delicate and perfumed, with a floral lift that blooms from the first sip. Think ripe peach wrapped in rose-scented Turkish delight, with hibiscus brightness and a lingering violet finish. This is one of the most elegant coffees I've come across in a long time.

It comes from La Divisa, a 13-hectare farm in Circasia, Quindío, run by Sebastián Gomez and his father John, who has been farming this land since 1995. The farm sits at 1,700–1,800m, shaded by Guamo, Guayacán, Gualandai and Nogal trees — a place with deep roots and a clear sense of identity.

Sebastián spent time abroad watching the specialty movement grow before returning home in 2014 to make a deliberate shift with his father: away from volume, towards quality. They planted Geisha and Chiroso, knowing they'd have to wait three years to see results. The results were worth it. Working with Cofinet, who provide technical support and pay premiums for exceptional lots, Sebastián and his wife now manage both the farming and the business together.

About Chiroso

Chiroso emerged as a natural mutation in the high-altitude region of Urrao, Antioquia, cultivated quietly by local farmers for years before it started winning Cup of Excellence titles. What makes it particularly fascinating is its genetics — initially assumed to be a Caturra mutation, recent studies have revealed a surprising link to Ethiopian landrace varieties, connecting it back to the very birthplace of coffee. That heritage shows in the cup: complex, aromatic, and distinctly its own.

Processing

Only the ripest cherries are hand-picked and hand-sorted at La Divisa, then floated to remove any defective fruit. They're transported to Cofinet's processing centre, La Pradera, in GrainPro bags to preserve quality in transit. There, the cherries undergo a further sort before a 45-hour aerobic fermentation, then dried slowly over 8–12 days on raised beds in a greenhouse, turned regularly for even airflow. Water used throughout is recycled and filtered through vetiver grass beds — a genuinely sustainable operation.

Origin: Circasia, Quindío, Colombia
Producer: Sebastián Gomez
Farm: La Divisa
Altitude: 1,700–1,800 m.a.s.l.
Varietal: Chiroso
Process: Aerobic Natural (45hr fermentation, 8–12 day raised bed dry)
Cupping Score: 88.5

Brewing

As a filter, this coffee is floral and fruit-forward — peach and hibiscus brightness with a Turkish delight sweetness and violet on the finish. As an espresso, it's fragrant and sweet; add milk and those delicate floral notes soften into a beautifully perfumed, peachy latte.