Chiroso Espresso

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.

There are many different recipes that lead to an excellent cup of espresso. This example should serve as a basic recipe and can be changed and adapted according to your wishes and willingness to experiment. For each espresso of our line-up we provide a recipe that works well for us.

Preparation in a portafilter (general rules of thumb)

Step by step instructions

1. Take the portafilter out of your brew group and rinse the group briefly.
2. Place your clean and dry portafilter on a scale and tare it.
3. Grind the desired amount of coffee (dose) into your portafilter.
4. Distribute the ground coffee evenly in the sieve, you can use your finger here or a distributor.
5. When tamping, it is important to apply pressure vertically to the coffee to ensure even compaction. It is also important to apply pressure only once to avoid channeling.
6. Remove any coffee residue from the edge of the screen.
7. Start your shot as soon as you place the portafilter in the group.
8. Stop your shot when your target yield is reached.
9. When there’s no more coffees to make, empty, clean and dry your portafilter, flush the group and place the portafilter back into the group to ensure it stays hot.

Troubleshoot

Our quality standards

The roasting craft