Chiroso Creamy Cultured Brilliance
Creamy Cultured Brilliance exemplifies innovation in Colombian specialty coffee, cultivated by Jhoan Vergara at Finca Las Flores in Acevedo, Huila. Grown at 1750 MASL, the rare Chiroso varietal is a unique Ethiopian Landrace mutation, known for its elongated beans and often called the “domesticated Geisha”.
This coffee is processed through a detailed LAB fermentation. Cherries are carefully picked at 24-26 degrees Brix, disinfected, and float-sorted before undergoing 48 hours of oxidation. They are then cooled rapidly and fermented anaerobically with yeast for 80 hours, followed by a second fermentation submerged at 35°C for 36 hours, inoculated with native microbes.
Drying is completed using the Pristine Precision Drying system, reducing moisture to 11.5% in controlled stainless steel dehumidifiers. After stabilising for two weeks, the coffee is ready for roasting.
The cup is vibrant and layered with notes of mint, raspberry, strawberry jam, baked fruits, and subtle cultured hints like custard. It has a creamy, juicy texture with a buttery body and an elegant, lingering finish.
About Chiroso Creamy Cultured Brilliance
Creamy Cultured Brilliance by Jhoan Vergara at Finca Las Flores in Acevedo
Our Paradox coffee team is bringing you an elevated coffee experience with this beautifully packaged coffee, roasted to order & uniquely numbered Colombia Chiroso 100g tins.
"Carefully crafted using Jhoan’s Creamy Cultured Brilliance method, this coffee is roasted slow to bring out a luxuriously creamy, lactic mouthfeel. The extended Maillard reaction during roasting develops complex, layered notes of red and tropical fruits".
Yogesh, Head Roaster
Region: Acevedo - Huila, Colombia
Altitude: 1750 M.A.S.L
Varietal: Chiroso
Process: Anaerobic
Roast: Filter
Sweetness: 5
Acidity: 5
Body: 4.5
Chiroso Brewing Guide
Coffee: 16gram
Grind size: Medium course
Water Temperature: 93 degrees
First Pour
50g – 30 second’s Bloom
- Start at the centre pour slowly in small concentric circles.
- Complete the pour in 7–10 seconds.
- Wait until 0:30 seconds.
Second Pour
- At the 0’30 second mark, pour your second pour to 100g. Pouring in a circular motion.
- Begin at the centre, pour in a spiral outward to just short of the filter wall, then spiral back
inwards. - Keep the pour tight and consistent, flowing continuously for 15–20 seconds.
- Avoid pouring directly on the walls.
- End time: ~0:50
Third Pour
- At the 0:50 mark, pour to 185g pour in the centre of the brewer.
- Pour in a tight centre spiral again, starting slightly slower.
- Try to maintain the water level without aggressively disturbing the bed.
- End time: 1:20
Fourth Pour
- At the 1:20 mark, pour to 270g pour into the centre of the brewer.
- Try to maintain the water level without aggressively disturbing the bed.
- Keep the stream light and precise — avoid splashing or disrupting the slurry too
much. - Finish time 2:20