Variety: Chiroso
Process: Washed
BOTZ feels it’s finding its chiroso groove. We’re featuring two lots to jumpstart our understanding of the variety and initiate our investigations into Urrao and its mysteries, where the variety flourishes with peachy dimensions and the densest caramel sensation we’ve ever tasted.
For us, robotically, the hallmark of the washed chiroso variety is peach. While some peachy sensations in coffee can lean a bit softer, with the right touch, chirosos lean chewy, gooey, and gushing. Sometimes when we open the roasting bins, we promise it’s almost like opening up a can of peaches.
But the second signature seal of the washed chiroso variety is in the finish. BOTZ is rather obsessed with how coffees tingle at the end of a sip. Never have we ever been more captivated by the caramel waves of chiroso. The peach builds, the yellow fruit acidity darts, and the caramel wave rolls over like a wave during a swell in Nazaré (it could be the first 100-foot caramel wave…).
Hector Lopez’s coffee is near the pinnacle for chirosos for us. It’s gooey and bouncy with a dense peach cobbler gush and tart pineapple zipping acidity. In addition to its signature caramel wave finish, we also get a unique tropical mix with a fresh minty dimension. We look forward to Hector’s lot ushering in a new era of chirosos at BOTZ!
***Please note - fulfillment will take place from [10/21-10/26]. Beans will ship on [10/27-10/28] (with our hope of shipping earlier if we can)!***