Daniel Caro Lopez, El Tambo - Washed Chiroso

This washed lot is another strong expression of Chiroso from the Caro family in Anzá. Daniel is an inspired young producer, and SEY is honoured to roast his coffee again this season.

Hand-picked at peak ripeness. Floated to remove defects. De-pulped on the day of harvest. Fermented underwater for 80 hours. Dried on raised beds until reaching ~10% moisture content.

Daniel Caro Lopez is a second-generation coffee producer introduced to SEY by export partners at The Coffee Quest. Over several years, SEY and Daniel have collaborated on a project centred around the Chiroso variety, which is native to this region. His farm, El Tambo, sits at 2,200 masl—one of the highest in the area - and spans 33 hectares, with 5 hectares dedicated to coffee. Daniel primarily cultivates Chiroso, with a small garden of Gesha. A promising view for the future at El Tambo.

Flavour Notes: Tropical Fruit, Tamarind, Rose

What is the roast recency?

Sey doesn't advertise a roast preference to Filter or Espresso, instead they are roasted for the best amongst both - often called Omniroast. That being said, Sey typically roast light.

We recommend brewing with beans that are at least two weeks off roast. All beans are roasted to peak flavour at around 8-12 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). 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.