Jairo Arcila

Chiroso | Natural Process | Colombia

89 Internal Cupping Score | Exotic Variety

Some coffees whisper. Others sing. This one absolutely shouts—and what it's saying will change how you think about Colombian coffee forever. Meet Chiroso, the variety that's quietly revolutionising specialty coffee while remaining one of Colombia's best-kept secrets.

The variety that shouldn't exist

Chiroso's story reads like coffee mythology. Discovered growing wild in the mountains of Urrao, Antioquia, this mysterious variety was initially dismissed as an oddly-shaped Caturra mutation. Local farmers called it "Chiroso"—Colombian slang for something that's been stretched out—because of its distinctive elongated beans that look nothing like typical coffee.

But when Chiroso won the Cup of Excellence in 2014, the coffee world took notice. Recent genetic testing suggests this isn't Colombian at all—it's somehow linked to ancient Ethiopian landrace varieties. How did an Ethiopian heirloom end up thriving in Colombian mountains? Nobody knows. It's part of what makes every cup feel like solving a delicious mystery.

Natural processing: where fruit meets intensity

While most Colombian coffee is washed to showcase clean, bright flavours, Jairo chose the natural process for his Chiroso—and the results are extraordinary. After hand-selecting only the ripest cherries, he sun-dried them whole on raised beds under temperature-controlled conditions, allowing the beans to absorb the fruit's sweetness over weeks of careful drying.

Natural processing transforms Chiroso's already complex genetics into something approaching magical. The fruit flavours aren't just present—they're the star of the show.

Your cup will explode with:

• Blackberry intensity that fills your mouth immediately
• Warm cinnamon spice adding complexity and depth
• Rich molasses sweetness creating incredible body
• Bright lime acidity that cuts through and balances everything perfectly

This isn't your typical Colombian coffee. It's fruit-forward, wine-like, and absolutely unforgettable—think less "morning coffee" and more "evening revelation."

Why this matters

This coffee represents the cutting edge of Colombian specialty coffee. While the country built its reputation on consistent, clean, washed profiles, producers like Jairo are proving that Colombia can compete with the most exotic coffees from anywhere in the world.

Chiroso's genetics give it an aromatic intensity that rivals Gesha, with floral and citrus notes that seem impossibly vibrant. Combined with natural processing, it delivers the kind of complex, fruit-driven experience that coffee enthusiasts spend years chasing.

The Santa Mónica difference

At 1450-1500 meters in Armenia, Quindío, Jairo's volcanic ash soils provide the perfect foundation for Chiroso's unique characteristics to shine. The careful hand-picking and sorting ensure only perfect cherries make it to processing, while the controlled temperature drying preserves the delicate flavours that make this variety so special.

Why we're obsessed

This coffee represents everything we love about the modern specialty coffee movement: producers pushing boundaries, varieties with stories, and flavours that challenge what you think you know. Jairo isn't just growing coffee—he's exploring what's possible when genetics, processing, and passion collide.

A note on brewing

Chiroso natural is intense—in the best possible way. It rewards careful brewing that lets those fruit flavours shine without overwhelming your palate.

• Pour Over/V60: 1:16 ratio, 92°C water. Lower temperature preserves those delicate fruit esters.
• AeroPress: 1:15 ratio, 2:30 total time. Perfect for controlling extraction and highlighting that blackberry sweetness.
• Cold Brew: Absolutely stellar. Those fruit flavours become incredibly smooth and concentrated.
• Espresso: Bold choice! Expect intense fruit that cuts through milk beautifully—not for the faint-hearted. 18.5g in, 44g out, 26-30 seconds of extraction

The Details

• Region: Armenia, Quindío, Colombia
• Farm: Santa Mónica
• Producer: Jairo Arcila
• Variety: Chiroso (Bourbon mutation)
• Process: Natural (Sun-dried in fruit)
• Altitude: 1450-1500 masl
• Cuppng Score: 89

Perfect for

• Coffee adventurers ready to explore new territories
• Anyone who thinks Colombian coffee is "predictable"
• Natural process lovers seeking their next obsession
• Understanding how genetics and processing create magic

This is Colombian coffee's future—exotic varieties processed with innovation, creating flavours that would have been unimaginable just a decade ago. Limited quantities available.

Ready to explore? This coffee isn't just different—it's revelatory. Come chat with us about what makes Chiroso special, or grab a cup to experience it firsthand. Some coffees change how you think about an entire country's potential.