William Ortiz La Cabaña Chiroso Washed | Colombia
£22.95
- Lime, Melon
Additional information
Coffee Details
- Country of Origin
- Colombia
- Region
- Huila
- Varietal
- Chiroso
- Process
- Washed
- Roast Level
- Light
- Producer
- William Ortiz
- Farm
- La Cabaña
- Altitude
- 1700 masl
Rest guidance
What to expect
In the cup you can find
Lime, Melon
Overall profile
A soft, yet complex tropical profile with melon & lime at the forefront.
Sensory profile
- Acidity
- 2/5
- Body
- 2/5
- Sweetness
- 4/5
- Funk
- 1/3
- Adventurous
- 2/5
About SEY Coffee
Brooklyn-based SEY pursues crystal-clear expressions of exceptional green coffee. Its light, carefully developed roasts build on close producer partnerships, transparent buying and an uncompromising commitment to quality, sustainability and letting each coffee speak for itself.
Roaster notes
Colombia — William Ortiz La Cabaña Chiroso (Washed, End of Season)
Tastes Like — 🍈 Melon • 🍋 Lime
DETAILS
- Producer: William Ortiz
- Farm: La Cabaña
- Region: Pitalito, Huila, Colombia
- Varietal: Chiroso
- Process: Washed
- Altitude: 1,700 masl
- Harvest: May 2026 (3rd and final pass)
INTRO The third and final harvest pass of William Ortiz's Chiroso closes out the first year working with his coffees — without question, some of the best coffees of the year. A softer, complex tropical profile with melon and lime. In the cup: melon and lime.
THE PRODUCER William Ortiz is a newer addition to the ongoing exploration of Huila, with this lot only the second ever purchased from him. Producing an exceptional lot once is challenging — doing so consecutively even more so. William currently grows Caturra, Pink Bourbon, and Chiroso, and this harvest saw both his Pink Bourbon and Chiroso selections purchased. A visit to William and his farm is planned for the next trip to Huila.
Chiroso is a relatively new variety, primarily grown in Antioquia, Colombia, only recently gaining attention for its cup quality potential and beginning to spread. It's been genetically identified as an Ethiopian Landrace, though its precise path to cultivation in this particular region remains unknown. This lot is part of an ongoing buying programme in Urrao developed with exporting partner The Coffee Quest — its precise path to cultivation in this particular region remains unknown, but its cup quality is extraordinary.
THE PROCESS Cherries are hand-picked at peak ripeness, floated to further remove defects, and held in-cherry overnight. After de-pulping, the coffee dry-ferments for 36 hours, is washed, and dries on raised beds until moisture content reaches 10.5%.
The overnight in-cherry hold ahead of de-pulping is the defining step — it's what builds the softer, more complex tropical profile that carries this final-pass cup.
THE CUP Soft and complex — a gentle tropical melon sweetness runs throughout, with a bright lime finish. A fitting close to an exceptional first year working with William's coffees.
Flavour Notes 🍈 Melon 🍋 Lime
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