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. Chiroso is a local coffee variant found in the Urrao region, named after its distinctive serrated, semi-open leaves. Its genetic makeup is relatively unstable, making it highly susceptible to natural mutations.

Chiroso is known for its serrated, semi-open leaves and relatively unstable genetics, making it prone to mutation. In Urrao, two forms are commonly found: the shorter Caturra Chiroso and taller Bourbon Chiroso. Genetic testing shows both belong to the Ethiopia Landrace group, with differences at two genomic loci linked to 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.