El Paraiso - Colombia

This lot showcases Diego Samuel’s Caturra Chiroso, one of the most expressive and technically refined coffees produced at Villa Esperanza. While the farm grows several varieties, this Chiroso is where Diego’s obsessive approach to fermentation truly shines.

Diego has spent 16 years studying the science behind flavour development. On the farm, he and his family built a dedicated lab to understand every variable—microorganisms, pH, temperature, and fermentation curves. That knowledge is now applied with extreme precision to Caturra Chiroso, a variety known for its aromatic complexity and high sensory potential.

Farm & Philosophy
Villa Esperanza sits at 1,700 masl in El Tambo, Cauca, with controlled drying systems and processing rooms that allow Diego to replicate exact profiles year after year. Every step is measured. Nothing is left to chance. The goal: capture the brightest, cleanest, most explosive expression of Chiroso.

This variety goes through a meticulous multi-stage protocol designed to intensify sweetness, florality, and clarity:

• Only ripe & semi-ripe cherries (90/10) are selected with extreme precision

• Cherries are washed with sterilised water to reduce microbial load

• 42-hour aerobic fermentation at ~17°C

• 72-hour anaerobic cherry fermentation at ~19°C

• Demucilaged before drying

• 26 hours of controlled drying with air recirculation at 37°C and 3% humidity

• Stabilised in GrainPro for 15 days to allow flavours to settle and intensify

The result is a high-definition Caturra Chiroso: intensely aromatic, super clean, deeply sweet, and unmistakably shaped by Diego’s scientific approach. A standout example of what this variety can become in the hands of a true processing master.