COL. El Roble | Caturra Chiroso - Washed | Extra Light

• Producer: Albeiro Ramírez

• Farm: El Roble

• Region: Urrao, Antioquia, Colombia

• Altitude: 1800-2100 masl

• Varietal: Caturra Chiroso

• Process: Washed

• Harvest: December 2025 - January 2026

• Taste notes: Eucalyptus - Lemon - Peach

• Roast level: Extra Light

• Roaster: Rubasse Hyper Pro+ with NIR technology

Finca El Roble is located in Urrao, Antioquia, Colombia, at an average elevation of 1,980 meters above sea level. The 5-hectare farm is managed by second-generation coffee grower Albeiro de Jesús Ramírez Aguirre and is home to more than 8,000 coffee trees, primarily the highly sought-after Caturra Chiroso. The seeds were originally sourced from Carmen Estate in Urrao, the area where Chiroso was first discovered.

Albeiro has been surrounded by coffee since the age of seven. In 2015, he purchased Finca El Roble and began renovating the farm, initially planting 6,000 Caturra Chiroso trees. Alongside coffee, Albeiro and his wife also cultivate avocados, plantains, and bananas. He prioritizes standardization and cleanliness to ensure traceability and consistency, building a recognized brand while offering coffee lovers a unique and curious specialty experience.

Chiroso is a local coffee variety from the Urrao region, distinguished by its serrated, semi-open leaves. Its relatively unstable genetic makeup makes it prone to natural mutations. In Urrao, two forms are commonly found: the shorter Caturra Chiroso and the taller Bourbon Chiroso. Genetic testing has shown that both belong to the Ethiopia Landrace group, differing at two genomic loci associated with plant height and fruit shape.

Upon harvesting, the cherries are left overnight to ferment, before being de-pulped in the afternoon. The parchments are then placed in open tanks for 70 hours and washed to remove the mucilage. After this, the parchment is spread on raised beds for around 12-15 days to dry, depending on the weather.

Filter

• Grind size: Medium coarse (1-1.5 mm)

• Water temp: 95-99 °C

• Water hardness: 50ppm

• Ratio: 12g coffee/200g water
       0:00: Pour up to 30g
       0:30: Pour up to 115g
       1:15: Pour up to 200g
       2:00: Finish

• Pouring flow rate: 8-10 g/s

Espresso

• Grind size: Fine (0.3-0.4 mm)

• Water temp: 93°C

• Water hardness: 50ppm

• Ratio: 1:3

• Time: 15-18 seconds

• Pressure: 1-3 bar

*The coffee reaches its peak flavor 3–12 weeks after the roast date.