Colombia Hugo Melo Chiroso | Double Fermentation

Roast Level: Light

Flavor Notes: Plum, Lemon, Caramel

Farm: Finca El Cedro

Varietals: Chiroso

Processing Method: Double Fermentation & Fully Washed

Tucked into the lush hills of Alto del Obispo in Huila, Colombia, lies Finca El Cedro. It’s here that Hugo Melo, alongside his brother-in-law Yamid, cultivates one of Colombia’s most exciting emerging coffee varieties: Chiroso.

The journey began in 2020, when Hugo acquired a handful of Chiroso seeds from Felipe Henao Triana, a Cup of Excellence-winning producer. Chiroso, often called the Pink Bourbon of Antioquia, is a variety shrouded in mystique—believed to be a Bourbon regression with potential Ethiopian heritage. Known for its elongated beans and fragrant, fruit-forward cup, it is still a rarity outside Colombian borders.

After planting a small nursery on his farm, Hugo nurtured the Chiroso trees through their early years with care and intention. Now, with their first full harvests emerging, we are honored to share this offering from his fly crop—a result of Colombia’s unique dual-harvest climate.

As a small plot, the Chiroso trees are just a small portion of the 1500 trees that Hugo cultivates. When harvest time comes, Hugo keeps his harvest from his Chiroso trees separate from the rest of his farm's production to the high quality of the variety.

After harvesting the Chiroso Cherries Hugo pre ferments the cherries in sacks for 48 hours. Once the pre ferment is complete he floats the cherries in buckets of water, removing any unripe cherries and all foreign materials. After floating, the coffee is depulped, removing the fruit of the coffee cherry from the seed/bean, and fermented for a second time in sealed barrels for up to 70 hours. After the second ferment, the coffee is washed and then dried in covered patios. The finished Chiroso creates a striking coffee with delightful yet soft fruit tones. We taste notes of plum, lemon, soft caramel, and orange in Hugo’s Chiroso offering, pairing perfectly with this coffee's sparkling acidity and light body.

This is not just a coffee—it’s a story of resilience, innovation, and flavor. From soil analysis and banana-stalk composting to varietal experimentation and pruning for long-term sustainability, Hugo embodies the future of Colombian specialty coffee.