HOYO RICO — INZÁ, ANTIOQUIA, COLOMBIA

THE CUP

Elegant and refined. A radiant Chiroso with graceful notes of yellow fruit and soft florals. Layers of mirabelle plum, mandarin, and yellow cherry lead the cup, balanced by delicate sweetness reminiscent of agave syrup and berry tea. Round, juicy, and beautifully composed from first sip to finish.

Producer: Martha Cartagena & Arnulfo
Farm: Hoyo Rico
Region: Inzá, Antioquia, Colombia
Variety: 100% Chiroso
Altitude: 2,100 masl
Harvest: January–February 2025
Process: Washed (double fermentation, eight days total, 2–3 weeks shaded drying)

THE PRODUCER
High in the mountains of Inzá, Martha and her husband Arnulfo are writing the first chapters of a new family legacy. While Arnulfo tends the land, Martha manages the drying, processing, and the farm’s business operations with remarkable precision. Her commitment shows in the cup—this coffee reflects her care, patience, and quiet strength. The farm is a blend of inheritance and new beginnings, planted in 2020 with heirloom seeds gifted by Arnulfo’s brother (and mentor to producer Santiago Caro).

THE PROCESS

95% of cherries are picked at full ripeness and hand-sorted before undergoing a two-stage fermentation. The coffee ferments in cherry for three to four days in open tanks, then is depulped and transferred to stainless steel tanks for an additional eight days with water to moderate temperature. The slow fermentation at 2,100 meters encourages complex sugar and acid development. After washing, the coffee is dried under shade on raised sun beds for 2–3 weeks, ensuring even moisture and stability.

WHY WE LOVE IT

A stunning example of Chiroso’s expressive potential. This lot captures both elegance and substance—sweetness, clarity, and the signature floral lift that defines Antioquia’s highest-grown coffees. But more than that, it’s a celebration of Martha’s craftsmanship and a glimpse into the future of one of Colombia’s most exciting new producing families.

Tasting Notes: Agave Syrup, Floral, Mirabelle Plum

What is the roast recency?

We recommend brewing with beans that are at least two weeks off roast. All beans are roasted to peak flavour at around 6-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12 - should we have any left in stock!). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.