{"product_id":"chiroso-natural-sebastian-gomez-colombia-200g-bjorn","title":"Chiroso Natural - Sebastian Gomez, Colombia (200g) | Bjorn","description":"\u003ch3\u003e\u003cstrong\u003eChiroso Natural – Bright, Complex Colombia from La Divisa, Quindío\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e🍑 \u003cstrong\u003ePeach \/\/ Turkish Delight \/\/ Hibiscus \/\/ Violet\u003c\/strong\u003e 🌸\u003c\/p\u003e\n\u003cp\u003eDelicate 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.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSebastián Gomez\u003c\/strong\u003e comes from a traditional coffee family in \u003cstrong\u003eCircasia, Quindío\u003c\/strong\u003e. 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 \u003cstrong\u003e1,700–1,800 m.a.s.l.\u003c\/strong\u003e, shaded by Guamo, Guayacán, Gualandai, and Nogal trees. It’s a farm with deep roots and a clear sense of place.\u003c\/p\u003e\n\u003cp\u003eSebastián 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 \u003cstrong\u003eGeisha and Chiroso\u003c\/strong\u003e, knowing they’d have to wait. Three years later, the results spoke for themselves. Working with \u003cstrong\u003eCofinet\u003c\/strong\u003e, 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.)\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eAbout Chiroso\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eChiroso’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.\u003c\/p\u003e\n\u003cp\u003eWhat 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 \u003cstrong\u003eEthiopian landrace varieties\u003c\/strong\u003e — connecting it back to the very birthplace of coffee. That heritage shows in the cup: complex, aromatic, and distinctly its own.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eProcessing\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eOnly 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, \u003cstrong\u003eLa Pradera\u003c\/strong\u003e, in GrainPro bags to preserve quality in transit.\u003c\/p\u003e\n\u003cp\u003eAt La Pradera, cherries undergo a further float and meticulous hand-sort before a \u003cstrong\u003e45-hour aerobic fermentation\u003c\/strong\u003e. 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 \u003cstrong\u003e8–12 days\u003c\/strong\u003e 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.\u003c\/p\u003e\n\u003cp\u003e🌍 \u003cstrong\u003eOrigin:\u003c\/strong\u003e Circasia, Quindío, Colombia\u003cbr\u003e👨🌾 \u003cstrong\u003eProducer:\u003c\/strong\u003e Sebastián Gomez\u003cbr\u003e🏡 \u003cstrong\u003eFarm:\u003c\/strong\u003e La Divisa\u003cbr\u003e⛰️ \u003cstrong\u003eAltitude:\u003c\/strong\u003e 1,700–1,800 m.a.s.l.\u003cbr\u003e🌧️ \u003cstrong\u003eRainfall:\u003c\/strong\u003e 1,900–2,000 mm\u003cbr\u003e🌡️ \u003cstrong\u003eTemperature:\u003c\/strong\u003e 14–26°C\u003cbr\u003e🌱 \u003cstrong\u003eVarietal:\u003c\/strong\u003e Chiroso\u003cbr\u003e🔬 \u003cstrong\u003eProcess:\u003c\/strong\u003e Aerobic Natural (45hr fermentation, 8–12 day raised bed dry)\u003cbr\u003e☕ \u003cstrong\u003eCupping Score:\u003c\/strong\u003e 88.5\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eBrewing Suggestions\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cem\u003eFilter:\u003c\/em\u003e Floral and fruit-forward — peach and hibiscus brightness with a Turkish delight sweetness and violet on the finish.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eEspresso:\u003c\/em\u003e Fragrant and sweet. Add milk and those delicate floral notes soften into a beautifully perfumed, peachy latte.\u003c\/p\u003e","brand":"Danelaw Speciality Coffee","offers":[{"title":"Whole Bean","offer_id":56672974963012,"sku":null,"price":19.95,"currency_code":"GBP","in_stock":true},{"title":"Coarse (Cafetiere)","offer_id":56672974995780,"sku":null,"price":19.95,"currency_code":"GBP","in_stock":true},{"title":"Medium (Filter)","offer_id":56672975028548,"sku":null,"price":19.95,"currency_code":"GBP","in_stock":true},{"title":"Fine (Moka)","offer_id":56672975061316,"sku":null,"price":19.95,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0949\/3174\/7140\/files\/ChirosoNAtural.jpg?v=1776497668","url":"https:\/\/danelawcoffee.co.uk\/products\/chiroso-natural-sebastian-gomez-colombia-200g-bjorn","provider":"Danelaw Speciality Coffee","version":"1.0","type":"link"}