The Story Behind the Coffee
In 2014 Carmen Montoya won the Cup of Excellence with her Chiroso variety coffee from Urrao, Antioquia. That is what put this variety on the map. And being the absolute legend that she is, instead of gatekeeping the variety and processing knowledge, she is actively supporting her community in Urrao to cultivate this amazing variety. Our exporter/importer Forest Coffee has partnered with her for the past few years, bringing together 10 dedicated producers. This project is about people and progress. The partnership is helping Urrao’s farmers produce some of the best Chiroso coffee in the world—and get the recognition they deserve.
The honey process begins with the selective harvesting of ripe cherries, which are immediately depulped to remove the outer skin while retaining the sticky mucilage. The coffee is then submerged in water at a 1:3 ratio inside sealed fermentation tanks, where it undergoes a 96-hour anaerobic fermentation. This controlled environment enhances the coffee’s floral and honeyed characteristics while developing a structured sweetness reminiscent of brown sugar and sugar cane.
Following fermentation, the coffee is drained and transferred to sun-drying canopies, where it dries for 10 to 20 days with the remaining mucilage intact. This slow drying process allows the sugars to fully absorb into the beans, intensifying notes of chocolate, coffee blossom, and herb-like undertones.
Finally, to preserve the coffee's integrity it undergoes a two-stage stabilization process. It first rests for one day on tarps, allowing moisture to settle evenly, before being stabilized for 30 days in GrainPro bags. This final step refines the sensory profile, ensuring a balanced cup.
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