Chorro Alto • Washed + Thermal Shock • Caturra Chiroso • Colombia

Roaster notes

Farm - Chorro Alto Origin - Colombia Process - Washed + Thermal Shock Varietal - Caturra Chiroso Altitude - 1600-1850 MASL Flavour Notes - Lime, Pineapple, Chocolate Umami roast level: Very Light Farm Luz Ángela Rojas’s farm, known as Finca Chorro Alto, is a family-run coffee farm located in the Huila region of Colombia, an area renowned for its ideal coffee-growing conditions. The farm benefits from cool mountain climates and fertile soils, which help produce their high-quality coffee with complex flavours. Rojas grew up on this farm, learning traditional coffee cultivation from a young age. Although she later pursued a career in healthcare, working as a nurse and audit professional, she eventually returned to Chorro Alto during the COVID-19 pandemic. This return marked a turning point, as she combined her professional skills with her agricultural roots to modernise the farm. Today, Finca Chorro Alto remains a fully family-operated project, but it has evolved significantly under Rojas’s leadership. She has introduced innovative processing techniques and experimented with rare coffee varieties such as Gesha and Chiroso, helping the farm gain recognition in the global speciality coffee market. PROCESSING: The process begins with harvesting, ensuring that at least 90% of the cherries are fully ripe. The cherries then undergo floating to remove any green, overripe, or dried fruit. Next, they are oxidised in food-grade plastic drums for 24 hours before being dry-pulped. Following pulping, the coffee is oxidised again for another 24 hours to help remove the mucilage, after which it is washed at 45°C to create a thermal shock. Fermentation then takes place over 48 hours at temperatures below 25°C using specific yeast strains. Once fermentation is complete, the coffee is washed at 5°C to halt the process. It is then dried for 76 hours at an average temperature of 38°C, before finally being stabilised in GrainPro-type bags.