The Story
In Urrao, Antioquia, coffee is more than a crop—it’s a way of life. Forest Coffee has been working here to support small-scale farmers in cultivating the Chiroso variety while building a more sustainable and resilient coffee community. They provide hands-on workshops in washed, natural, and honey processing, introduce innovative fermentation techniques, and help farmers access better prices through direct trade. This approach allows producers to earn up to 30 percent more than traditional channels, invest in their families and farms, and gain recognition in the specialty coffee world.
The Chiroso de San Carlos project brings together ten dedicated farmers who carefully manage every step, from picking ripe cherries to processing and drying under the sun. Small farms of about 1.5 hectares rely on family labor, minimal pesticides, and careful attention to detail. After harvesting, cherries undergo pre-fermentation, anaerobic fermentation, washing, and sun drying for 12 to 16 days. A 30-day stabilization period ensures balanced flavors, highlighting notes of Pomegranate, Tropical Fruit, Brown Sugar.
This coffee shows what happens when quality, education, and community meet.
