Carmen Montoya Colombia

Why we Love this Coffee:

We were floored by the depth and cleanliness of this coffee. We were able to grab a small volume of from our friends at Forest Coffee in Colombia, whom are able to work with us in a direct partnership. This is the first time we’ve offered a single varietal Chiroso, and we are really proud to be working with Forest and the Chrioso de San Carlos project. 

More About this Coffee

Chiroso de San Carlos Project is all about unlocking the potential of the Chiroso
coffee variety while supporting the hardworking farmers of Urrao,
Antioquia. Nestled in the Penderisco River valley at 1,900 meters above sea level,
Urrao is a region with deep agricultural roots, where coffee is more than just a
crop—it’s a way of life. This project brings together 10 dedicated producers,
teaching them new processing techniques to improve quality and help Urrao gain
recognition in the world of specialty coffee.

The journey began in 2023, when we partnered with local farmers Carmen
Montoya and Santiago Caro. Over time, the project grew, with producers
attending hands-on workshops to master Washed, Natural, and Honey
processing methods. After months of hard work, the first harvest was evaluated
in Bogotá’s main lab, where the results were outstanding—some coffee lots
scored as high as 88.75 SCA points! More than just producing great coffee, we
ensure that farmers are paid fairly and that each batch is fully traceable.

This project isn’t just about coffee—it’s about people and progress. Most
farms in Urrao are small, about 1.5 hectares, and rely on family labor with minimal
pesticide use. By participating in direct trade, these farmers can earn up to
30% more than through traditional sales channels, creating better
opportunities for their families and communities.

The journey of this Chiroso begins with the careful selection of Chiroso cherries,
a distinctive variety celebrated for its elongated beans and complex flavor profile.
Handpicked at peak ripeness, the cherries first undergo a floating process to
remove leaves, rocks, and underripe fruit, ensuring only the highest quality
cherries proceed to the next stage. A meticulous manual sorting process follows,
further refining the selection.

The cherries then enter an aerobic pre-fermentation phase, resting for 12 hours
in cherry. This crucial step allows the coffee’s inherent sugars and enzymes to
activate, enhancing the clarity and depth of its flavors. After pre-fermentation,
the cherries are depulped and transferred to sealed stainless steel tanks for
36 hours of anaerobic fermentation. This controlled oxygen-free environment
intensifies the coffee’s sweetness and refines its structure, creating a harmonious
balance between bright fruit notes and deep, caramelized undertones.

Following fermentation, the coffee is washed thoroughly and set to dry under
the sun on patios for 12 to 16 days. This gradual drying process ensures uniform
moisture reduction, preserving the integrity of the beans and allowing their
vibrant flavors to develop fully.

To achieve peak maturation, the coffee undergoes a two-step stabilization
process. After an initial 24-hour resting period, the beans are stored in
GrainPro bags for 30 days. This crucial phase allows the flavors to harmonize,
resulting in a balanced cup.

Geography: Colombia 

Region:  Urrao

Elevation: 1800 m

Producer: Carmen Montoya, Chiroso de San Carlos Project

Variety:  Chiroso

Process: Washed