Chimba

WHAT IS A Natural Anaerobic PROCESS?

It belongs to the Natural coffee processes.

The Natural Anaerobic process seals whole coffee cherries inside oxygen-free containers before drying them. By removing oxygen, specific lactic and anaerobic microbes drive a slow, controlled fermentation that deeply penetrates the dense seed. This technique intensifies complex fruit esters, enhances acidity brightness, and creates a highly saturated, exotic, and wonderfully funky profile while keeping the inherent sweetness of the natural mucilage.

IN THIS COFFEE:

An extended, precision-controlled processing method featuring a 168-hour anaerobic fermentation of whole cherries in sealed tanks to maximize sugar concentration, followed by a slow, uniform drying phase on raised beds.

GENERAL INFORMATION:

• NAME: Chiroso
• MOTHER SPECIES: Arabica
• RIPE CHERRY COLOUR: Red

TYPICAL CUP PROFILE:

Celebrated for its intensely floral and elegant performance, delivering a bright, crisp citric acidity, a refined silky texture, and complex layers of fresh berries, stone fruits, and lingering herbal tea-like undertones.

GENETIC ORIGIN & HISTORY:

A rare and sought-after variety that was originally discovered as a natural mutation in the municipality of Urrao, Antioquia, Colombia. Although initially mistaken for a local Caturra variant (and locally named "Caturra Chiroso" due to its elongated cherries), recent genetic testing has revealed its close lineage to traditional Ethiopian heirloom varieties. It thrives remarkably well at high altitudes in rich volcanic soils, developing an extraordinary sugar density and an elite cup profile that frequently captures top spots in barista competitions.