Here’s how we brew this rare varietal, unusually processed and reassuringly delicious: the fragrant and cherry-sweet Finca La Reserva by Camber!
Chiroso is a recently discovered varietal unique to Antioquia, Colombia. It’s been building up steam in the specialty coffee world, winning Colombia’s 2020 Cup of Excellence. Named for the long, thin shape of the beans, it’s packed with potent aromatics and fruit, and this particular lot went through anaerobic honey processing, adding an extra layer of complexity.
We found a buttery peach and floral fragrance, and tasted guava, lychee, cherry, dried berries, and green apple Jolly Rancher, with a grapefruit acidity and a light, creamy body.
🌎 Origin: Antioquia, Colombia
🍯 Process: Anaerobic Honey
🔬 Varietal: Chiroso
⛰️ Elevation: 1,900 MASL
Brew Recipe for Pour-Over
Using Stagg [XF] Dripper
42g of Finca La Reserva by Camber Coffee.
700g of water
1. Measure and grind coffee
Measure out 42g of coffee beans and grind them on a medium to medium-fine coarse setting. We used setting 5.2 on Ode with Gen 2 Burrs, which is about 4.2 on Ode with Gen 1 Burrs.
2. Heat water and rinse the filter
Heat water to 205°F and rinse your filter before putting your coffee grounds in.
3. Pour 84g of water for the bloom
Fully saturate your coffee grounds with twice as much water as coffee, and allow about 40 seconds for the bloom.
4. Continue pouring in 3 stages
After the bloom, pour to 300g, then 500g, and finish at 700g. The total brew time should be about 3:30 minutes
5. Decant into your favorite mug and enjoy!
Look out for the incredible flavors of guava, lychee, cherry, and dried berries.