Juan’s coffee is a continuation of our exploration of Urrao. This region and variety have become integral to our sourcing program, bringing an exceptionally articulated tropical profile to the current lineup. In the cup we find granadilla and lychee with subtle florality.
Chiroso
Urrao
1,900 masl
January 2026
Hand-picked at peak ripeness. Held in-cherry for 24 hours. Floated. De-pulped. Dry-fermented for 36 hours. Dried on raised beds for 20 days until moisture content reaches ~10%.
ABOUT JUAN ZAPATA
Juan Zapata is a new producer in our Urrao project, and we hope to visit his farm this year. This lot was sourced by our exporting partner in the region, and it is an honor to work with such an exceptional coffee. Urrao continues to play an increasingly important role in our sourcing, with a level of articulation and vibrant tropical profiles that are difficult to find anywhere else.
ABOUT CHIROSO
Chiroso is a new variety being grown primarily in the region of Antioquia, Colombia. We only started hearing about its cultivation a couple of years ago, but because of its cup quality potential it is beginning to spread. The variety has been genetically identified as an Ethiopian Landrace, but we unfortunately cannot get any more specific than that at this time. We have been working very hard building a buying program in the region of Urrao specifically around the variety of Chiroso. We still don't know where or how this variety came to be cultivated in this particular region, but its cup quality is extraordinary. We will be working with our exporting partner The Coffee Quest to continue developing this project, and hope that we'll be able to bring you more of this special coffee from this special region year after year.
Pricing Details
Farm Gate (LOCAL; PARCHMENT)
4MM COP/Carga
Farm Gate (USD; GREEN)
~$10.28/KG
FOB
$14.51/KG
DDP
$19.35/KG
The cost of getting a coffee from cherry to beverage varies enormously depending on its place of origin and the location of its consumption. The inclusion of price transparency is a starting point to inform broader conversation around the true costs of production and the sustainability of specialty coffee as a whole.