Chiroso Yenser Urán showcases the distinct characteristics of the Chiroso variety through an expertly crafted natural anaerobic process. This microlot begins with the meticulous hand-selection of ripe cherries, ensuring only the highest quality fruit is processed.

The cherries are placed in sealed bags and left to ferment anaerobically for three days in a dark room. This controlled, oxygen-free environment intensifies the coffee’s fruit-forward profile, developing deep notes of blackberry, blueberry, and tropical fruit while enhancing its syrupy body.

Following fermentation, the cherries undergo sun drying in canopies for 5 to 10 days. This gradual drying process stabilizes moisture levels while preserving the vibrant red fruit and maple syrup sweetness that define this lot.

To further refine the cup profile, Chiroso Yenser Urán undergoes a 21-day stabilization period on tarps, allowing the flavors to fully mature. This critical phase ensures balance, consistency, and longevity guaranteeing that the coffee’s quality is preserved

HISTORY:
For over 25 years, Yenser has dedicated his life to coffee. He
lives with his two brothers, with whom he shares not only a
home but also a deep family heritage rooted in the land and
agriculture. He learned everything empirically, thanks to his
father, who taught them from a young age how to work the
land. His farm, called El Pencil, has been in the family for more
than 50 years. Located in Urrao, Antioquia, it spans 33
hectares, with 4 to 5 hectares exclusively dedicated to coffee.
The rest of the land is used for cattle farming.
Today, Yenser grows only Chiroso, a variety that came to him
thanks to Carmen Montoya, who shared the seeds with his
family. Since then, the three brothers have focused their
entire production on this unique varietal, pouring all their
effort and passion into it.