Origin of Chiroso and what buyers need to know
The Origin of the Name "Caturra Chiroso"
The name Caturra Chiroso was coined by the coffee growers of Urrao, a small but significant municipality in Antioquia. In this area, the influence of the National Federation of Coffee Growers of Colombia has not been as strong due to geographical, social, and security factors. For years, the region was marked by the presence of illegal armed groups, such as guerrillas and paramilitaries, which made it difficult for organizations like the Federation to access the coffee farms. This isolation contributed to the region staying out of reach of new technologies and coffee varieties being promoted elsewhere in the country.
What is Caturra Chiroso?
Caturra Chiroso is a variety that stands out for its particular phenotypic profile. Over the years, the coffee growers of Urrao have classified this coffee variety into three subtypes: Chiroso, Caturra Chiroso, and Bourbon Chiroso. Each of these subtypes has its own characteristics, but overall, Caturra Chiroso is known for its high quality and genetic roots.
What makes Caturra Chiroso especially interesting is its genetic origin, which comes from landrace varieties of East Africa, particularly from Ethiopia, one of coffee’s birthplaces. This coffee line has a genetic heritage that gives it unique characteristics, particularly in the chemical composition of its bean and its sensory profile. There is also a variant that carries influences from the Caturra and Bourbon lines, two widely known coffee varieties.
The Chemical Composition and Its Impact on Flavor
One of the most interesting features of Caturra Chiroso is its chemical composition, which differs notably from other coffee varieties. The line that comes from Ethiopian landrace varieties has a higher bean density, which directly influences the coffee’s flavor profile. Additionally, this bean contains compounds that, although still being studied, have a significant impact on the cup.
When Caturra Chiroso is roasted, especially after the first crack (the popping sound the beans make during the roasting process), the coffee can develop a complex note of bitter caramel or even a touch of onion. These flavors may not be to everyone’s liking if the coffee is roasted using conventional methods. Therefore, a different roasting approach is recommended for this coffee: one that emphasizes the development of caramel flavors before the first crack, avoiding the emergence of undesirable flavors.
The Potential of Caturra Chiroso
When roasted correctly, Caturra Chiroso can reveal a truly exceptional cup with remarkable flavors. Some of its standout characteristics include:
Floral notes: A delicate aroma reminiscent of fresh flowers.
Yellow fruits: A sweetness that evokes tropical fruits like mango or pineapple.
Intense sweetness: A natural sweetness that lingers on the palate.
Citrus acidity: A refreshing acidity, characteristic of high-quality coffees.
In summary, Caturra Chiroso is a variety that, when handled correctly in roasting, can offer a unique tasting experience. However, it is essential to understand its particularities and approach it differently from other coffees. Those who take the time to experiment with its profile will find a complex, balanced cup full of nuances.
A Coffee with History
Caturra Chiroso is not only fascinating for its sensory characteristics but also for the history behind it. It is a testament to the effort and dedication of the coffee growers of Urrao, who, despite the region's challenges, have managed to cultivate a variety that is now beginning to be recognized for its quality and uniqueness.
If you ever have the opportunity to try Caturra Chiroso, remember that you are tasting not just a product, but a story of effort, tradition, and passion for coffee. Don’t miss it!
