Colombia - Hector Lopez
Farm: El Susurro
Producers: Hector Lopez
Region: Antioquia
Elevation: 2000 meters
Cultivar: Chiroso
Process: Anaerobic Honey
Notes: White Chocolate, Jasmine Flowers, Panela, Persimmon
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We’re thrilled to introduce Héctor López’s Chiroso lot, a beautifully crafted honey processed microlot and our first offering from Forest Coffee’s Chiroso de San Carlos Project. This coffee represents much more than a delicious cup; it’s part of a grassroots movement to elevate Urrao, Antioquia, and its dedicated coffee-producing community.
Set high in the Penderisco River Valley at 1,900 meters, Urrao is a region where coffee is deeply woven into daily life. Most farms are just 1.5 hectares and rely on family labor with minimal use of pesticides. In 2023, the Chiroso de San Carlos Project launched in partnership with local producers Carmen Montoya and Santiago Caro, bringing together ten farmers and offering hands-on training in washed, honey, and natural processing techniques. The goal is simple but powerful: to improve quality, raise earnings, and give Urrao’s producers the recognition they deserve in the specialty coffee world. Through direct trade, participants can earn up to 30% more than through traditional channels, creating real economic change for their families and communities.
This particular lot, produced by Héctor López, is a showcase of the project's dedication to precision and quality. Ripe cherries are selectively harvested and depulped, with most of the fruit left intact. They are then submerged in water and undergo a 96-hour anaerobic fermentation in sealed tanks. This approach brings out the coffee’s inherent sweetness and floral complexity. After fermentation, the coffee is slowly dried in sun canopies over 10 to 20 days, allowing the sugars to fully integrate into the coffee.
To preserve flavor clarity and consistency, the lot goes through a two-stage stabilization process: one day resting on tarps to evenly distribute moisture, followed by 30 days sealed in GrainPro bags. The result is a cup of coffee with layered notes of white chocolate, intense florality, and natural sugars.
Farm: El Susurro
Producers: Hector Lopez
Region: Antioquia
Elevation: 2000 meters
Cultivar: Chiroso
Process: Anaerobic Honey
Notes: White Chocolate, Jasmine Flowers, Panela, Persimmon
-------------------------------------------------------------------------------------------------------------
We’re thrilled to introduce Héctor López’s Chiroso lot, a beautifully crafted honey processed microlot and our first offering from Forest Coffee’s Chiroso de San Carlos Project. This coffee represents much more than a delicious cup; it’s part of a grassroots movement to elevate Urrao, Antioquia, and its dedicated coffee-producing community.
Set high in the Penderisco River Valley at 1,900 meters, Urrao is a region where coffee is deeply woven into daily life. Most farms are just 1.5 hectares and rely on family labor with minimal use of pesticides. In 2023, the Chiroso de San Carlos Project launched in partnership with local producers Carmen Montoya and Santiago Caro, bringing together ten farmers and offering hands-on training in washed, honey, and natural processing techniques. The goal is simple but powerful: to improve quality, raise earnings, and give Urrao’s producers the recognition they deserve in the specialty coffee world. Through direct trade, participants can earn up to 30% more than through traditional channels, creating real economic change for their families and communities.
This particular lot, produced by Héctor López, is a showcase of the project's dedication to precision and quality. Ripe cherries are selectively harvested and depulped, with most of the fruit left intact. They are then submerged in water and undergo a 96-hour anaerobic fermentation in sealed tanks. This approach brings out the coffee’s inherent sweetness and floral complexity. After fermentation, the coffee is slowly dried in sun canopies over 10 to 20 days, allowing the sugars to fully integrate into the coffee.
To preserve flavor clarity and consistency, the lot goes through a two-stage stabilization process: one day resting on tarps to evenly distribute moisture, followed by 30 days sealed in GrainPro bags. The result is a cup of coffee with layered notes of white chocolate, intense florality, and natural sugars.
Farm: El Susurro
Producers: Hector Lopez
Region: Antioquia
Elevation: 2000 meters
Cultivar: Chiroso
Process: Anaerobic Honey
Notes: White Chocolate, Jasmine Flowers, Panela, Persimmon
-------------------------------------------------------------------------------------------------------------
We’re thrilled to introduce Héctor López’s Chiroso lot, a beautifully crafted honey processed microlot and our first offering from Forest Coffee’s Chiroso de San Carlos Project. This coffee represents much more than a delicious cup; it’s part of a grassroots movement to elevate Urrao, Antioquia, and its dedicated coffee-producing community.
Set high in the Penderisco River Valley at 1,900 meters, Urrao is a region where coffee is deeply woven into daily life. Most farms are just 1.5 hectares and rely on family labor with minimal use of pesticides. In 2023, the Chiroso de San Carlos Project launched in partnership with local producers Carmen Montoya and Santiago Caro, bringing together ten farmers and offering hands-on training in washed, honey, and natural processing techniques. The goal is simple but powerful: to improve quality, raise earnings, and give Urrao’s producers the recognition they deserve in the specialty coffee world. Through direct trade, participants can earn up to 30% more than through traditional channels, creating real economic change for their families and communities.
This particular lot, produced by Héctor López, is a showcase of the project's dedication to precision and quality. Ripe cherries are selectively harvested and depulped, with most of the fruit left intact. They are then submerged in water and undergo a 96-hour anaerobic fermentation in sealed tanks. This approach brings out the coffee’s inherent sweetness and floral complexity. After fermentation, the coffee is slowly dried in sun canopies over 10 to 20 days, allowing the sugars to fully integrate into the coffee.
To preserve flavor clarity and consistency, the lot goes through a two-stage stabilization process: one day resting on tarps to evenly distribute moisture, followed by 30 days sealed in GrainPro bags. The result is a cup of coffee with layered notes of white chocolate, intense florality, and natural sugars.