Colombia — Carolina Chalapud Daza & Guillermo Torres Daza Altos de Quitumpamba Chiroso (Washed)

Tastes Like — 🌿 Lemongrass • 🍐 Pear • 🌼 Honeysuckle • 🍋 Yuzu

DETAILS

• Producers: Carolina Chalapud Daza & Guillermo Torres Daza
• Farm: Altos de Quitumpamba
• Region: Quitumpamba district, Buesaco, Nariño, Colombia
• Varietal: Chiroso
• Process: Washed
• Drying: Raised-Bed Dried
• Elevation: 2,200 masl
• Harvest: April
• Cup Score: 87

INTRO Following the first offering from Altos de Quitumpamba, this second release from Carolina Chalapud Daza and Guillermo Torres Daza showcases the remarkable Chiroso variety. Grown at 2,200 meters in the volcanic soils of Buesaco, Nariño, and processed with a meticulous washed method featuring monitored fermentation and slow raised-bed drying, the result balances crystalline acidity, delicate florals, and deeply expressive sweetness. In the cup: lemongrass, pear, honeysuckle, and yuzu.

THE PRODUCER For decades, Nariño stood slightly apart from Colombia's mainstream coffee narrative — remote geography, steep terrain, and proximity to the Ecuadorian border historically limited access to infrastructure and export pathways. Those same challenges — extreme elevation, volcanic soils, wide day-night temperature swings — have since defined Nariño as one of the country's most distinctive quality regions, producing intensely structured, high-clarity coffees shaped by altitude-driven stress and meticulous smallholder farming.

Grown at Altos de Quitumpamba in the Quitumpamba district of Buesaco, this coffee reflects the concentration only extreme elevation can deliver. Produced by Carolina Chalapud Daza and Guillermo Torres Daza, the Chalapud Daza family brings three generations of experience to their work, balancing precision and stewardship with a spirit of collaboration through fermentation and agronomy.

THE PROCESS Cherries undergo 12 hours of oxidation before pulping, followed by 48 hours of wet fermentation, with brix, pH, and temperature tracked throughout. Drying takes place on raised beds for 12 days, allowing for slow, even drying and heightened clarity in the cup.

The carefully monitored 48-hour wet fermentation, tracked continuously for brix, pH, and temperature, is the defining step — it's what builds the crystalline acidity and layered lemongrass, pear, and yuzu character that define this cup.

THE CUP Crystalline and expressive — lemongrass and pear sweetness up front, honeysuckle florality woven through, and a bright yuzu finish. A precise, high-clarity showcase of Nariño's extreme-elevation terroir.

Flavour Notes 🌿 Lemongrass 🍐 Pear 🌼 Honeysuckle 🍋 Yuzu