Colombia La Reserva Chiroso

The Chiroso variety first attracted attention in 2014, when Doña Carmen won the Cup of Excellence with this exquisite variety. Initially, Chiroso was thought to be a natural mutation of Caturra, but with longer beans. For this reason, many local producers came to call the variety both Caturra Chiroso and Bourbon Chiroso. The name Chiroso is a slang term used in rural Colombia to describe something elongated. However, recent genetic analyses have shown that Chiroso originated in Ethiopia and belongs to the heirloom varieties.

Despite being discovered relatively recently, this variety has quickly become a favourite among producers, baristas and consumers. Its ability to thrive at high altitudes, combined with good resistance to certain diseases, makes it a profitable and sustainable option for many coffee growers in Colombia. Its exotic flavour profile also contributes to its high market value, not least because Chiroso often appears in coffee competitions around the world.

INFORMATION ABOUT THE FARM LA RESERVA

Juan Felipe Ocampo grew up in Ciudad Bolívar, one of the most important coffee regions in Antioquia. In early 2018, he purchased this farm after the previous owners, due to prolonged low coffee prices and limited financial resources, were no longer able to maintain it. The previous owners were traditional coffee growers and lacked experience in growing specialty coffee.

At the time of purchase, the farm had been abandoned for more than three years, and only about 10 per cent of the land was in production. Despite this, Juan Felipe saw the great potential in the high-altitude, fertile soil. With long-term commitment and a clear goal, he began to revive the farm step by step.

Today, the farm has been completely transformed. Under Juan Felipe's leadership, the business has grown significantly since 2018 and now covers around 60 hectares of productive land. Over 20 different speciality coffee varieties are grown here, including Tabi, Bourbon Chiroso, Chiroso, Geisha and Yellow Bourbon. La Reserva has a different climate to the capital. The high altitude provides fresher air and lower humidity, while the sun and rain patterns are the same. This creates ideal conditions for the production of high-quality specialty coffee.

The name La Reserva comes from the extensive nature reserve surrounding the farm. More than 70 per cent of the land, equivalent to approximately 340 hectares, is designated as a protected nature reserve and provides a habitat for a rich biodiversity. Among other species, the endangered Andean bear, also known as the spectacled bear, lives here, as do several species of butterflies, frogs, snakes, monkeys and ocelots.

The farm has two natural Manantial water sources that are used in all production processes, completely free of pollution. After use, the water is thoroughly purified before being returned to nature.

BACKGROUND TO THIS MICRO-LOT

The coffee has been hand-picked, water-separated and peeled before undergoing 72 hours of anaerobic fermentation in closed containers. The coffee was then washed and sun-dried for ten days.

The result is a floral and elegant coffee with notes of bergamot, herbs, lemongrass and nectarine.