Chiroso

Dark currant · cranberry · passion fruit

Roasted Coffee

€11,80

(€5,90/100g)

Tax included. Shipping calculated at checkout

Size:

200 g

Variant

Granulation

Facts

Country	Colombia
Region	Antioquia, Urrao
Farm / Farmer	Farm Tres Mosqueteros by Felipe Henao Triana & Family
Variety	Chiroso
Processing	Washed
Altitude	2100 m
Awards	1. place Cup of Excellence 2020 1. place Kaffee Panel Latin America-Edition 2021

Suitable For

Filter | AeroPress | French Press

Farm History

Filipe is originally from Tomila and is the first generation of coffee farmer in his family. He got his start in coffee at only 16 years old with the help of his brother, who was working for a coffee exporter at the time. He began studying agricultural engineering in Cauca, which took him away from coffee for a while. Meanwhile, his brother bought some land in Antioquia and started growing coffee. He encouraged Filipe to join the business. Together they attempted to grow 80,000 plants from scratch completely organically, which proved to be an incredible challenge and resulted in a loss of over 80% of the plants. Today they have 25,000 plants of which 50% are organic and 50% are conventionally grown. The goal continues to be a transition to 100% organic cultivation. The Chiroso variety only really became known in coffee circles a few years ago. A large yield and appealing flavor profile have made this variety a good choice for Filipe. a good choice for Filipe. "The plant resembles a Caturra, but the beans are elongated like those of a Bourbon" he explains. He decided to enter this rare coffee in the Cup of Excellence and, with great surprise but more than deserved, took 1st place.

Preparation Filter Coffee

There are many different recipes that lead to an excellent cup of coffee, the following example should serve as a basic recipe and can be changed and adapted according to your wishes and willingness to experiment. With this recipe you will brew about 270 ml of coffee, that is one cup, or two cups.

Here is a small guide:

	V60	CHEMEX
Water temperature	90 – 96 °C	90 – 96 °C
Brewing ratio	1:15	1:15
Dose	18 g	18 g
Amount of water	300 g	300 g
Grind	Medium 20 – 30 Clicks on the Comandante	Medium-coarse 24 – 35 Clicks on the Comandante

Step by step

Step 1 Preparation:

Grind 18 g of coffee
Rinse the filter paper to get rid of papery flavor and preheat the brewer.

Step 2 Blooming:

Pour in 18 g of coffee.
Start timer.
With approx. 40 g water, wet all coffee evenly and quickly.

Blooming prepares the coffee for the coming extraction.

Step 3 Intervals:

Use slow circular motions going inward and back outward in spirals for each pour

00:30 min to 120 g
00:50 min to 180 g
01:15 min to 240 g
01:40 min to 300 g

Finally, wait until the coffee has finished brewing and enjoy!

Family Project SUPREMO

Our quality standards

We are convinced that no machine can replace a traditional roasting start and a good roasting master. At Supremo, coffee is not industrially produced - because Supremo is a traditional family coffee roaster. Day after day we work hard together to produce the best coffee and to inspire our customers for true coffee enjoyment! We attach great importance to first-class and always checked manual work.

The roasting craft

We roast in several small, traditional cast-iron roasting drums. We take our time until the coffee is really well roasted - each roasting batch separately. Due to the slow roasting, the coffee tastes strong and is particularly easy on the stomach and digestible. Insiders call this "Cast Iron Slow Roast". We call it: "Good things take time". Because if you roast too hot and too fast, you get beans that are brown on the outside - but don't reveal much of the magic inside. But this is exactly what we want to get out of the beans. After roasting, we do not rub the beans with water. We cool them with air and thus give them the opportunity to intensify the roasting aroma. Best craftsmanship and time - that is our secret!