Colombia Edward Sandoval Chiroso

Origin

• 🇨🇴 Colombia· Tolima

Tasting notes

Character

• Clean
  50
• Bright
  40

Roasted to order in Kuala Lumpur and shipped within 24 hours. Whole bean, 100% specialty arabica. This coffee is at its peak 2 to 3 weeks after roasting. A delicate, tea-like washedWashed processThe fruit is removed from the seed before drying, usually with fermentation and a water rinse. Tends to give clean, transparent cups where origin character shows clearly. Colombian single originSingle originCoffee from one traceable place — a country at the loosest, a single farm or lot at the strictest — rather than a blend of sources. Colombia Edward Sandoval Chiroso is a washed single origin grown in Ibague, Tolima, by producer Edward Sandoval. The rare Chiroso varietyVariety (cultivar)The botanical subtype of the coffee plant — Gesha, Bourbon, SL28 — analogous to grape varieties in wine. A major driver of cup character alongside origin and process. gives a light, expressive cup with pear, oolong tea and raw sugar. It is made for home brewers who love clean, floral, versatile coffee on filter or espresso. Tasting NotesTasting notesThe flavors a roaster perceives in the cup — 'jasmine, apricot, black tea'. Descriptive associations, not ingredients: nothing is added to the coffee. Pear · Oolong Tea · Raw Sugar · Minerality Delicate and tea-like, with soft melon sweetness, gentle acidityAcidityThe bright, lively, fruit-like sensation in coffee — praise, not a flaw. Citric sparkle, malic apple-crispness, tartaric wine notes; light roasts preserve more of it. and a clean, mineral finish. Coffee Details Origin Colombia Region Ibague, Tolima Producer Edward Sandoval Variety Chiroso Processing Washed Roast Level Expressive Light Tasting Notes Pear, Oolong Tea, Raw Sugar, Minerality About This Coffee This is a washed micro-lotMicrolotA small, separately processed and traded parcel of coffee — often a single day's picking from one plot — kept apart because it's exceptional. from the high-altitude coffee lands of Tolima, in central Colombia. The region's terroirTerroirBorrowed from wine: the way a place — soil, altitude, climate, even neighboring crops — expresses itself in the cup, independent of variety and process. gives Edward Sandoval's coffee an altogether unique cup profile: delicate melon sweetness and a soft, tea-like bodyBodyThe weight and texture of coffee in the mouth, from tea-like and delicate to syrupy and heavy. Driven by process, roast, variety, and brew method. that makes it endlessly drinkable. It shines as a filter coffee, yet holds up beautifully as a bright, expressive espresso. Edward Sandoval spent years with Colombia's National Federation of Coffee Growers, promoting varieties and best practices to farmers across the country. Along the way he realised specialty coffee reached far beyond what he was teaching, so he struck out on his own. Across his three-hectare farm he now cultivates exotic varieties including GeshaGesha (Geisha)A rare, jasmine-and-bergamot scented variety originally from Ethiopia's Gesha forest, made famous by Panama's Hacienda La Esmeralda. Routinely the most expensive coffee at auction., Mokka and the rare Chiroso featured here. This washed Chiroso micro-lot is the clean, floral result of that careful work. How to Brew Colombia Edward Sandoval Chiroso Espresso Dose 19g in Yield 45g out Ratio 1 : 2.3 Time 25–35 seconds Filter Dose 16g Water 250ml Ratio 1 : 17 Temperature 93°C Brew time 3 minutes If your cup tastes thin or sour, grind a touch finer; if it turns bitter or drying, grind coarser. Small steps make