HOT ! Colombia - Edward Sandoval Estate Chiroso (Washed)

Limited Single-Estate Farm Release

Micro-Roasted to Order | NET WT 12 OZ (340 G)

From Finca Canta Ranas in Santa Isabel, Tolima, this Chiroso varietal expresses the aromatic precision and high-altitude clarity that have made the cultivar increasingly celebrated among specialty producers. Grown at elevations reaching 1,850 meters, the cool mountain climate encourages slow cherry maturation, yielding a cup defined by fragrant sweetness, lively acidity, and delicate floral complexity.

Carefully washed and covered sun-dried, the coffee reveals layered notes of panela, honey, and raw sugar alongside juicy red fruit, plum, and cherry. Tropical hints of dried mango and pineapple unfold over bright, tartaric acidity reminiscent of white grape, while hibiscus tea and soft florals linger through a clean, tea-like finish. The body remains light and elegant at light-medium and medium roasts, allowing the coffee’s high-toned aromatics and perfumed sweetness to take center stage.

The Farmer Details

This lot was produced by Edward Sandoval at his 3-hectare farm, Finca Canta Ranas, in Santa Isabel, Tolima. A former field technician for Colombia’s Federación Nacional de Cafeteros (FNC), Edward established his own farm to cultivate high-value varietals that require meticulous management but offer exceptional cup potential—including Chiroso, Wush Wush, Gesha, and Moka.

Chiroso gained international attention following its appearance at Colombia’s Cup of Excellence in 2012. Initially believed to be related to Bourbon or Caturra, recent genetic research suggests a closer link to Ethiopian landrace varieties—helping explain its distinctive floral, tea-like, and fruit-forward character. At Finca Canta Ranas, cherries are selectively harvested, fully washed, and dried under cover to preserve clarity, sweetness, and aromatic precision.

Roast Levels & Flavor Profiles

Light-Medium Roast — Fragrant panela and honeyed sweetness lead the cup, layered with bright white grape acidity and vivid red fruit notes of cherry and plum. Delicate hibiscus tea and soft floral aromatics lift the profile, while hints of dried mango and tropical fruit add dimension. The body is light and tea-like, allowing the coffee’s high-toned complexity and refined sweetness to remain clear and expressive.

Medium Roast — Raw sugar and golden honey deepen slightly, integrating with red berry, raisin, and subtle stone fruit notes. The tartaric acidity softens but remains lively, recalling white grape and gentle citrus brightness. Floral tea characteristics carry into the finish, joined by a mild spice nuance and smooth, lingering sweetness. The body gains modest weight while maintaining clarity and aromatic lift.

The Coffee Details

Origin — Colombia (Renowned for high-altitude estates producing structured, fruit-forward specialty coffees)

Region — Santa Isabel, Tolima (Andean highlands known for bright acidity and aromatic clarity)

Altitude — 1,850 m (High elevation ensures slow bean maturation, bright acidity, and exceptional clarity)

Processing — Wet Process (Washed) (Expertly washed to enhance sweetness, clarity, and refined flavor notes)

Drying Method — Covered Sun-Dried (Meticulously dried to perfection, preventing defects and preserving nuance)

Cultivar Detail — Chiroso (Rare varietal with bright fruit, syrupy sweetness, and delicate spice character)

Grade — Excelso (Top commercial grade recognized in Colombia)

Screen Size — 15–17 (Carefully selected large beans for consistent flavor)

Appearance — 0.0 Primary & Secondary Defects Per 12 OZ (340 G) Bag (Competition-grade quality, exceptionally clean)

Cupping Score — 90.1 Points (High-scoring, aromatic cup with vibrant acidity and layered sweetness)

Farm Gate Certified — Coffee purchased directly from the farm or cooperative, ensuring farmers are paid fairly and transparently while maintaining exceptional, traceable bean quality

Storage Method — Individually Double Vacuum Sealed (Ensuring maximum freshness and protection from moisture, oxygen, and flavor loss)

Resting Period — Whole bean rests best 7–10 days post roast—ground coffee can be opened upon delivery