Ruby Nectar

Roast: Light
Details:
Origin: Colombia
Variety: Chiroso
Region: Planadas, Tolima
Estate: Finca El Jardin
Producer: Jorge Elias Rojas Vasquez
Altitude: 2050m
Harvest: January 2026
Processing Method: Washed

Tasting Notes: Strawberry, Blueberry, White Peach, Pomegranate

Recommended Rest: 3+ Weeks
Green Cost Landed: $35/kg

Producer Note:

The variety is Chiroso, a wild type discovered in Urrao, Antioquia. The name "Chiroso" means “big” or “bumpy,” inspired by its resemblance to achiras, a traditional, imperfectly shaped Colombian cookie. DNA analysis revealed why Chiroso has a flavor profile that blends characteristics of both Ethiopian and Colombian coffees. Like the famed Geisha, Chiroso is an heirloom variety with Ethiopian roots, often noted for its spicy cardamom-like qualities, tropical fruit flavors, and floral notes.

This microlot is a typical 2-step-fermentation that we do many times at La Roca processing plant. After finishing each harvest day, they bring the coffee down to the La Roca processing plant in Planadas, float it to remove some of the unripe or undernourished cherries, along with leaves and sticks. The cherries go straight into blue barrels with the lid on for 36 hours, get pulped and undergo another fermentation during 24 hours in mucilage before being fully washed.

After that, the coffee is laid out on drying beds under marquesinas. It’s moved 2–3 times a day to dry evenly, and boom—we mill it at our facility at Desarrolladores de Café.

Fermentation in cherry makes coffees fruitier and enhance body. For this lot we process coffee with the goal to highlight fruitiness like in Ethiopian coffees. No funkiness but a straight forward fruit juice.