Colombia - Yenser Uran
Farm: El Pencil
Producers: Yenser Uran
Region: Antioquia
Elevation: 1800 meters
Cultivar: Chiroso
Process: Anaerobic Natural
Notes: Blackberry, Fruit Roll-Ups, Pineapple, Maple Syrup
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We’re excited to share this Chiroso microlot from Yenser Urán, one of our first coffees from Forest Coffee’s Chiroso de San Carlos Project. This project is an initiative focused on unlocking the full potential of the Chiroso variety while uplifting the small-scale farmers of Urrao, Antioquia.
Tucked into the Penderisco River valley at 1,900 meters above sea level, Urrao is a region where coffee farming is a way of life. In 2023, Forest Coffee launched the Chiroso de San Carlos Project in collaboration with producers Carmen Montoya and Santiago Caro. What began as a partnership has grown into a community effort, with ten producers participating in hands-on workshops to improve their processing techniques. By focusing on quality and traceability, and paying producers up to 30% more through direct trade, the project is creating a meaningful economic impact for families who farm just 1.5 hectares on average, with little to no use of pesticides.
This particular microlot, produced by Yenser Urán, is a stunning example of how Chiroso shines under natural anaerobic processing. It starts with the careful hand-selection of ripe cherries which are placed in sealed bags to ferment anaerobically for three days in a dark, oxygen-free environment. This stage intensifies the coffee’s fruit-forward character, developing bold flavors of blackberry, blueberry, and tropical fruit while contributing to a rich, syrupy body.
After fermentation, the cherries are moved to sun-drying canopies for five to ten days, allowing the flavors to stabilize and deepen. A final 21-day stabilization period on tarps lets the coffee rest and mature, preserving its sweetness and structure. The result is a cup with vibrant red fruit notes and a maple syrup-like sweetness, delivered with balance and clarity.
This coffee captures not only the unique potential of the Chiroso variety but also the spirit of progress and collaboration behind the San Carlos Project. It’s a stunning fruit-saturated expression of place, process, and community.
Farm: El Pencil
Producers: Yenser Uran
Region: Antioquia
Elevation: 1800 meters
Cultivar: Chiroso
Process: Anaerobic Natural
Notes: Blackberry, Fruit Roll-Ups, Pineapple, Maple Syrup
-------------------------------------------------------------------------------------------------------------
We’re excited to share this Chiroso microlot from Yenser Urán, one of our first coffees from Forest Coffee’s Chiroso de San Carlos Project. This project is an initiative focused on unlocking the full potential of the Chiroso variety while uplifting the small-scale farmers of Urrao, Antioquia.
Tucked into the Penderisco River valley at 1,900 meters above sea level, Urrao is a region where coffee farming is a way of life. In 2023, Forest Coffee launched the Chiroso de San Carlos Project in collaboration with producers Carmen Montoya and Santiago Caro. What began as a partnership has grown into a community effort, with ten producers participating in hands-on workshops to improve their processing techniques. By focusing on quality and traceability, and paying producers up to 30% more through direct trade, the project is creating a meaningful economic impact for families who farm just 1.5 hectares on average, with little to no use of pesticides.
This particular microlot, produced by Yenser Urán, is a stunning example of how Chiroso shines under natural anaerobic processing. It starts with the careful hand-selection of ripe cherries which are placed in sealed bags to ferment anaerobically for three days in a dark, oxygen-free environment. This stage intensifies the coffee’s fruit-forward character, developing bold flavors of blackberry, blueberry, and tropical fruit while contributing to a rich, syrupy body.
After fermentation, the cherries are moved to sun-drying canopies for five to ten days, allowing the flavors to stabilize and deepen. A final 21-day stabilization period on tarps lets the coffee rest and mature, preserving its sweetness and structure. The result is a cup with vibrant red fruit notes and a maple syrup-like sweetness, delivered with balance and clarity.
This coffee captures not only the unique potential of the Chiroso variety but also the spirit of progress and collaboration behind the San Carlos Project. It’s a stunning fruit-saturated expression of place, process, and community.
Farm: El Pencil
Producers: Yenser Uran
Region: Antioquia
Elevation: 1800 meters
Cultivar: Chiroso
Process: Anaerobic Natural
Notes: Blackberry, Fruit Roll-Ups, Pineapple, Maple Syrup
-------------------------------------------------------------------------------------------------------------
We’re excited to share this Chiroso microlot from Yenser Urán, one of our first coffees from Forest Coffee’s Chiroso de San Carlos Project. This project is an initiative focused on unlocking the full potential of the Chiroso variety while uplifting the small-scale farmers of Urrao, Antioquia.
Tucked into the Penderisco River valley at 1,900 meters above sea level, Urrao is a region where coffee farming is a way of life. In 2023, Forest Coffee launched the Chiroso de San Carlos Project in collaboration with producers Carmen Montoya and Santiago Caro. What began as a partnership has grown into a community effort, with ten producers participating in hands-on workshops to improve their processing techniques. By focusing on quality and traceability, and paying producers up to 30% more through direct trade, the project is creating a meaningful economic impact for families who farm just 1.5 hectares on average, with little to no use of pesticides.
This particular microlot, produced by Yenser Urán, is a stunning example of how Chiroso shines under natural anaerobic processing. It starts with the careful hand-selection of ripe cherries which are placed in sealed bags to ferment anaerobically for three days in a dark, oxygen-free environment. This stage intensifies the coffee’s fruit-forward character, developing bold flavors of blackberry, blueberry, and tropical fruit while contributing to a rich, syrupy body.
After fermentation, the cherries are moved to sun-drying canopies for five to ten days, allowing the flavors to stabilize and deepen. A final 21-day stabilization period on tarps lets the coffee rest and mature, preserving its sweetness and structure. The result is a cup with vibrant red fruit notes and a maple syrup-like sweetness, delivered with balance and clarity.
This coffee captures not only the unique potential of the Chiroso variety but also the spirit of progress and collaboration behind the San Carlos Project. It’s a stunning fruit-saturated expression of place, process, and community.