Colombia — Daniel Caro Lopez El Tambo Chiroso (Washed)

Tastes Like — 🍋 Yellow Tropical • 🍋 Tamarind • 🌸 Florals

DETAILS

• Producer: Daniel Caro Lopez
• Farm: El Tambo
• Region: Guintar, Anzá, Antioquia, Colombia
• Varietal: Chiroso
• Process: Washed (6-Day Underwater Fermentation)
• Altitude: 2,200 MASL
• Harvest: March 2026
• Size: 250g

INTRO

Another strong expression of Chiroso from the Caro family in Anzá — Daniel is an inspired young producer, and it is an honour to roast his coffee again this season. At 2,200 MASL, El Tambo is one of the highest farms in the area, and the six-day underwater fermentation produces a yellow tropical profile of vivid character and depth. In the cup: yellow tropical fruit, tamarind, and florals.

THE PRODUCER

Daniel Caro Lopez is a young, second-generation coffee producer from Anzá — introduced to SEY by their export partners at The Coffee Quest as part of a multi-year project focused specifically on the Chiroso variety in this region. El Tambo spans 33 hectares at 2,200 MASL, with five hectares dedicated to coffee — predominantly Chiroso, with a small Gesha garden alongside. At one of the highest growing altitudes in the area, Daniel's farm produces exceptional raw material, and SEY are excited to follow its continued development season by season.

Chiroso is a variety grown primarily in Antioquia, genetically identified as Ethiopian Landrace — though a more specific genetic characterisation remains elusive. Its origins in this region are still unclear, but its cup quality at altitude is undeniable, and SEY have been building their buying programme in Anzá alongside the broader Urrao project, working with The Coffee Quest throughout.

THE PROCESS

The Washed process at El Tambo involves:

🍒 Hand-picking — Chiroso cherries hand-picked at peak ripeness 💧 Flotation — Floated to further remove defects before processing 🔧 De-pulping — Depulped on the day of harvest to preserve freshness and clarity 💧 6-day underwater fermentation — Fermented fully submerged in water for six days — an exceptionally long period made viable and stable by the cool ambient temperatures at 2,200 MASL ☀️ Raised-bed drying — Dried on raised beds until moisture content reaches approximately 10%

The six-day underwater fermentation is the defining step — one of the longest in SEY's Chiroso programme, made possible by the extreme altitude's cool temperatures keeping fermentation stable and controlled throughout. The result is the vivid yellow tropical character, tamarind complexity, and floral depth that define this lot, while the same-day depulping preserves the freshness and clean structure that carry through the finish.

THE CUP

A vivid and characterful washed Chiroso from one of Anzá's highest and most promising young farms — yellow tropical fruit brightness, tamarind depth, and a delicate florality in a clean, well-structured cup that adds another compelling voice to SEY's growing Antioquia Chiroso story.

Flavour Notes

🍋 Yellow Tropical 🍋 Tamarind 🌸 Florals