El Yolombo Chiroso - Colombia

This Colombian coffee hits right away with bright, tropical fruit, think passionfruit up front, followed by some light florals and a little lemongrass in the mix. As it cools the body becomes syrupy with notes of caramel. The acidity is refreshing. Crisp and clean, not sharp, and it rounds out with a soft, velvety body. It’s got a lot going on, but it’s still super drinkable. Just a really nice, clear cup. This comes from Liliana Ramírez in Anzá, Antioquia. Small farm, less than a hectare, around 1,000 plants. A friend tipped us off, we got a sample roasted, and that was it. Quality was obvious right away. Liliana processes everything the traditional way, using what’s called “3 cochadas.” She picks over three days, Monday through Wednesday. Floats and pulps each day, then combines it all and washes it together on Thursday. It’s simple, it works, and it fits the scale she’s working at. She does the basics like, consistent sorting and drying really well and that shows up in the cup. 100% Chiroso, grown at 1,850 meters, harvested January 2026. Straightforward in approach, but the cup says a lot.