San Carlos

Chiroso Urrao — Colombia, Antioquia

Tucked into the Penderisco River valley at nearly 1,900 meters, the small farming community of Urrao has long grown coffee as a way of life. The Chirosos de San Carlos Project brings together 10 dedicated producers — many working family plots of just 1.5 hectares — and equips them with the processing knowledge to turn exceptional Chiroso cherries into world-class specialty coffee.

The processing here is meticulous: a 12-hour aerobic pre-fermentation in cherry, followed by a 36-hour anaerobic fermentation in sealed tanks, then a slow sun-dry on patios for up to 16 days. The result is a beautifully layered cup with chocolate and caramel at its core, brightened by lemon and tropical fruit — some lots scoring as high as 88.75 SCA points.

We've long loved Colombia's expressive microlots — from La Esmeralda to Huver Castillo — and this Urrao project represents exactly the kind of community-driven, quality-focused work we seek out. Farmers here earn up to 30% more through direct trade, making every cup a meaningful one.

Vibrant, sweet, and full of character — this is Chiroso at its finest.