Colombia - Edward Montiel - Direct Trade

One of the more special occasions recently; we've managed to source some direct trade speciality coffee from Edward Montiel in Colombia.

Edward is the cousin of new UK Speciality Green Coffee importer 'Volcan Coffee', founded by Erik Sanchez. Erik made a visit to us at the roastery and presented some of Edward's 'Chiroso' varietal microlot, and we were blown away.

Edward is a pioneer of coffee in his Cajamarca region, producing often experimental lots, increasing complexity in natural and honey processes with fermentation alongside and very regularly with hybrid varietals such as Bourbon Rosado, but in this case, Chiroso. A big part of Edward's career in speciality coffee is passing on knowledge from his father on to other neighbouring farmers, raising notoriety around Cajamarcan speciality coffee and quality hand-in-hand.

This coffee underwent a traditional washed process in Colombia, beginning with the selective handpicking of ripe coffee cherries, followed by depulping to remove the outer skin. The cherries were depulped and fermented in open stainless steel tanks with the mucilage intact for 120 hours to break down the sticky layer. After fermentation, the coffee was thoroughly washed with clean water to remove any residual mucilage, ensuring clarity of flavour. The washed beans, still in their parchment layer, were then dried for 4–5 days until they reached a moisture content of 10–12%.

The Chiroso variety, commonly grown in Urrao, Antioquia, Colombia, has made its way to the fertile volcanic soils of Cajamarca Tolima at 1850MASL, enhancing its attributes. Chiroso is a rare and intriguing coffee variety with origins that remain uncertain. Once thought to be a mutation of the Caturra variety, genetic studies now suggest a connection to Ethiopian landrace varieties, reflecting its complex heritage. Chiroso gained international recognition in 2014 when a lot won the prestigious Cup of Excellence, celebrated for its exceptional qualities. Chiroso has won its reputation for its floral complexity; its cup profile offers flavour notes ranging from sweet peach to vibrant lemongrass acidity, influenced by its growing conditions and processing methods.

For this specific micro-lot, we get some very complex and unique notes present in the cup; with a very floral initial taste leading in to a refreshing yet zesty aftertaste, we get notes of mint chocolate, lemon zest and blackcurrant.

Process: Washed - Extended Fermentation

Location: Cajamarca, Tolima

Altitude: 1850 MASL

Flavour Notes: Blackcurrant, Lemon Zest and Mint Chocolate

Roast Level: Medium

Varietal: Chiroso