Chiroso comes from the spanish slang word ‘Chiro’ which refers to an old and stretched t-shirt. It is a mutation of Ethiopian Landrace.
Process description: Cherries are picked guaranteeing optimum maturity for processing for 48 hours in beds for oxidation. The coffee cherries are then introduced into the tanks submerged in water and the temperature is raised from 15°C to 50°C. An anaerobic fermentation phase begins in hermetically sealed containers. Yeast is added to modulate the profile through the alcoholic metabolism of the microorganisms for 48 hours. Drying starts with a fast process at the beginning to fix flavors and then slow to preserve the physical integrity of the seed. It is a combination of mechanical 24 hours and then solar patio for 2 weeks.