Bold and playful, this is the Colombia Finca Belén Chiroso from Amsterdam-based roaster Friedhats Coffee, which will delight you in the cup with the sweetness of melon candy, the juiciness of pineapple and the subtle notes of raisins. This anaerobically processed coffee from the Quindío region is like a tropical whirlwind in a cup, full of sunshine, fruity juiciness and fun. It's based on the Chiroso variety , which has been booming in recent years, and it's no wonder. Its flavour profile is distinctive and cheerful, making it ideal for those who like to indulge in something fresh.
Finca Belén is Manuel Lopez's farm , located in the heart of the Quindío region of Colombia at an altitude of 1 500 metres above sea level. Here, Manuel cultivates less common varieties and approaches his coffee with both precision and enthusiasm. The Chiroso variety he works with has a very interesting story, long thought to be a mutation of caturra, but recent genetic tests suggest it is an Ethiopian indigenous variety that has taken root in Colombia and found a new home here. Its long cherries, strong aroma and excellent cupping score make it a variety we will be hearing a lot about in the future.
Finca Belén coffee processing begins with the careful harvesting of fully ripe cherries, which are then immersed in water. The less dense fruits that float away are removed. The water is then drained and the cherries undergo a 144-hour anaerobic fermentation. During this process, the cherries decompose and produce a sweet juice that ferments at a controlled temperature along with the coffee. Once fermentation is complete, the coffee is dried for 20 days on African beds, where it is turned over every hour to ensure even drying. The result is a coffee full of fruity notes, sweetness and complex freshness that entertains with every sip.