We have flown through our festive releases quicker than anticipated, and so decided we should squeeze the release of this special lot in before the festive period begins. The perfect gift for the coffee lover in your life, or if we are honest, for yourself! Definitely wanted to get this released before some time off so I can sit back, put my feet up and enjoy brews of this banger!
This is our third lot from Edinson Argote, the now well renowned producer, known for his experimental processing techniques and distinct cup profiles. This lot is just that, a complex fruit bomb. A cup very high in sweetness, tropical and juicy mango upfront, with a great thick body provided by the thermal shock processing on this lot, stewed apricots providing those rich and sweet cooked fruit vibes, with a helping of coconut cream for good measure. Intense, complex and beautifully structured.
EDINSON ARGOTE
Mi Café's bio on Edinson is an inspiring one to read. As shared by the Mi Café team; Edinson Argote is a passionate young coffee producer with extensive experience in the industry. He became an orphan aged three when his mother passed away and was brought up by his sister. He decided to leave his home when he was 11 years old and started working in different places. When he was 18 years old he joined the army where he completed 18 months of service.
His real introduction to specialty coffee came after completing his army service at 20 years of age when he worked for his cousin at a local coffee buying station in Acevedo-Huila, loading and unloading coffee. It was during this time that Edinson developed a keen interest in coffee cupping, pursuing courses to enhance his sensory skills.
Progressing in his career, Edinson gained valuable experience and mentorship while working in some of the most innovative coffee farms in the Cauca region, leading him to become the head of quality and processing control at one of these farms. Grateful for the knowledge and experience gained, he was nonetheless driven by a personal ambition to establish his own coffee farm.
Now, at Quebraditas Coffee Farm, a venture he runs with his family, he cultivates exotic coffee varieties like Gesha, Bourbon Sidra, Ombligon, Eugenoids, Chiroso, and Laurina. Highlighting family ties, hard work, and a drive for progress, Edinson’s journey reflects his commitment to quality and innovation in coffee production.
We are all extremely excited to start the partnership, and hope to continue to share many of Edinson's coffees with you over the coming years!
CATURRA CHIROSO
Chiroso is a relatively new variety that is prized for is high cup score potential, while along side being high yielding and reasilient. Chiroso burst onto the scene after Doña Carmen Cecilia Montoya won the prestigious 2014 Colombia Cup of Excellence (COE) competition with her coffee grown in the Urrao region of Antioquia. Her winning entry scored highly, bringing international attention to the unique qualities of Chiroso.
However, unlike some other varieties including Geisha and Pink Bourbon, it has taken a little longer to be propagated and more available to the larger market. This may be due to the way Chiroso was initially marketed, and the reputation of Antioquia as a region known for larger farms producing volume. Either way, we are very happy that this fantastic variety is now being grown at larger quantities, and is one we can share with you!
Originally Chiroso was believed to have been a natural mutation of the Caturra variety due to its morphological trates, however DNA testing has now shown this to be untrue, with the Chiroso showing a connection to Ethiopian landrace varieties. This link adds a layer of mystery, but also helps explain the varieties distinctive characteristics and cup potential. There seem to be three varieties of the Chiroso in cultivation. The first being the Caturra Chiroso which seems to be grown in the largest amount, named due to its observable characteristics, of which are very similar to Caturra. The second a Bourbon Chiroso, which is genetically similar but also has significant genetic and phenotype differences. This indicates either a natural mutation or cross-pollination, resulting in a further hybrid variety of some kind. Then the third Base Chiroso which refers to the foundational variety itself, distinct from the Bourbon and Caturra phenotypes.
As a new variety on the scene, the industry is only just beginning to learn how to categorise and name a Chiroso. So keep an eye out for how this may change!
They are all know for their higher perceived sweetness and potential for incredible tropical and floral notes. This lot is a great example of just that, tropical juice in the buckets - hopefully this won't be the last Chiroso lot we get to share with you all!
(In partnership with Mi Café)
