Chiroso Natural - Sebastian Gomez, Colombia (200g) | Bjorn

Chiroso Natural – Bright, Complex Colombia from La Divisa, Quindío

🍑 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 Chiroso at its most elegant.

Sebastián Gomez comes from a traditional coffee family in Circasia, Quindío. He and his father John — who has been farming La Divisa since 1995 and has over 30 years in coffee — share a 13-hectare plot at 1,700–1,800 m.a.s.l., shaded by Guamo, Guayacán, Gualandai, and Nogal trees. It’s a farm with deep roots and a clear sense of place.

Sebastián stepped back into the family operation in 2014, having spent time abroad witnessing the specialty movement first-hand. On his return, he and his father made a deliberate shift — away from volume, towards quality. They planted Geisha and Chiroso, knowing they’d have to wait. Three years later, the results spoke for themselves. Working with Cofinet, who provide technical support and pay premiums for exceptional lots, Sebastián and his wife manage both the farming and the admin — building something they’re genuinely proud of. (And when he’s not on the farm, you’ll find him skating through the park with his baby. We love this too.)

About Chiroso

Chiroso’s story begins in the high-altitude region of Urrao, Antioquia, where it emerged as a natural mutation. For years it was cultivated quietly by local farmers who valued its adaptability and consistent yields — until it started winning. Multiple Cup of Excellence titles later, Chiroso is now one of Colombia’s most exciting varieties on the world stage.

What makes it particularly fascinating is its genetics. Initially assumed to be a Caturra mutation due to its compact stature and light green leaves, 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 low-density or defective fruit. The cherries are then transported to Cofinet’s processing centre, La Pradera, in GrainPro bags to preserve quality in transit.

At La Pradera, cherries undergo a further float and meticulous hand-sort before a 45-hour aerobic fermentation. They’re then spread in thin, even layers on raised drying beds — turned regularly to ensure uniform airflow and prevent over-fermentation — and dried slowly over 8–12 days in a greenhouse maintained at 20–38°C. The target moisture content is 9.5–11%, the sweet spot for locking in that intense fruit and sweetness. Water used throughout the process is recycled and filtered through vetiver grass beds before being released — a genuinely sustainable operation.

🌍 Origin: Circasia, Quindío, Colombia
👨🌾 Producer: Sebastián Gomez
🏡 Farm: La Divisa
⛰️ Altitude: 1,700–1,800 m.a.s.l.
🌧️ Rainfall: 1,900–2,000 mm
🌡️ Temperature: 14–26°C
🌱 Varietal: Chiroso
🔬 Process: Aerobic Natural (45hr fermentation, 8–12 day raised bed dry)
☕ Cupping Score: 88.5

Brewing Suggestions

Filter: Floral and fruit-forward — peach and hibiscus brightness with a Turkish delight sweetness and violet on the finish.

Espresso: Fragrant and sweet. Add milk and those delicate floral notes soften into a beautifully perfumed, peachy latte.