Anaerobic Chiroso

For this lot, Caturra Chiroso cherries are harvested at peak ripeness, wet milled to separate high-quality beans, then fermented in cherry for 36 hours. After pulping, the beans are fermented anaerobically for 96 hours in sealed containers and dried for 8 days, resulting in a complex, vibrant cup.

Anaerobic Caturra Chiroso is a standout in Colombia’s specialty coffee scene, known for its bright acidity, floral notes, and pronounced sweetness, with hints of tropical fruits and jasmine. Its resilience and adaptability make it a favorite among farmers and connoisseurs alike.

In 2018, Juan Felipe Ocampo purchased a neglected farm in Ciudad Bolívar and began restoring it. Today, the farm thrives, cultivating over 20 specialty coffee varieties, including Tabi, Bourbon Chiroso, Geisha, and Chiroso. La Reserva is also part of a nature reserve, with 70% of its land protected, and uses water sustainably, emphasizing environmental stewardship.