Colombia Edward Sandoval Chiroso
Light roasts are ideal, highlighting an aromatic profile of fragrant sweetness and bracing, high toned accents. Look for notes of panela, Earl Grey, hibiscus drink, spice tea, dried currant, and citrus. City to City+.
88.5
Full Cupping Notes
This unique Chiroso cultivar from Edward Sandoval has a fragrant sweetness to it, with fragrant aromatics and high toned complexity. At City roast level, the sweetness of the ground coffee has a very nice sweetness of honey and raw sugars, with accents of dark cola and clove spice, and a hint of tea. The wet aroma has a delicate tea note, chamomile with a hint of spice, mixed with accents of panela raw sugar, and lemon balm. The cup has a potent, aromatic sweetness to it, flavors that touch on the perfumed aspects of raw sugars, like panela and demerara, cooling to bright top accents, and brisk finish. The acidity is impressive for Colombian coffee, with a tea-like characteristic that plays into a flavor note of cinnamon bark tea, and tannic Earl Grey. The profile open up to notes of interesting red fruits, black currant, with tart hints of hibiscus drink, and a spritz of lemon. I'm sure this coffee will shine at any roast level, but light roasts are highly recommended to capture the delicate aroma, characteristics that will flatten out with dark roasting.
- Process Method Wet Process (Washed)
- Cultivar Heirloom Types
- Farm Gate Yes
We were lucky enough to procure another Chiroso lot this year from Edward Sandoval, in Tolima. The variety "Chiroso" is prized for aromatic flavors of fruit, tea, and even florals. Chiroso's coming out was a sort of rediscovery at the Colombia COE in 2012, when a farmer from Urrao won 1st place with it. Initially thought to be regressions of Bourbon and Caturra, a scientific journal article recently presented the findings of new research that linked its origin to Ethiopian landraces. This would certainly explain their flavor profile! here are two types known at this time, what they call locally "Bourbon" Chiroso, and "Caturra" Chiroso, the former being much taller in stature. The farmer who produced this lot, Edward Sandoval, worked for many years as a field technician for the Federacion Nacional de Cafeteros ("FNC"). When he broke away from the FNC and set out to start his own farm, Finca Canta Ranas, he decided to plant varieties that were not promoted by his previous employer due to their need for a higher degree of management, but that are capable of producing a higher value cup, like Chiroso, Wush Wush, Gesha and Moka (we bought his Moka a few years back). Edward's farm is small, just 3 hectares, and stretches up to about 1850 meters above sea level. See more photos of the farm, here.
| Region | Santa Isabel, Tolima |
|---|---|
| Processing | Wet Process (Washed) |
| Drying Method | Covered Sun-Dried |
| Arrival date | Jan 2026 |
| Lot size | 12 |
| Bag size | 70 KG |
| Packaging | GrainPro Liner |
| Farm Gate | Yes |
| Cultivar Detail | Chiroso |
| Grade | Excelso 15+ |
| Appearance | .2 d/300gr, 15-17 Screen |
| Roast Recommendations | City to City+ |
| Type | Farm Gate |
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