The Hiro, Winey & Tropical.

More of a wild and adventurous profile. Any origin goes and the roast level depends on the coffee, but we tend to keep it lighter. Expect a coffee with notes you wouldn’t normally associate with its origin.

The Hiro right now & origin details

Jaime has been working hard from a young age by the side of his father. Often multiple jobs, he purchased his own lot at age 23, and even then he would still work half the time on other producers’ farms until he got his own lot up and running. This single varietal goes through a watchful process. Cherries picked every 3 weeks in peak ripeness. Cherries are floated and fermented for 13-15 hours before depulping and then onto dry ferment of 42 hours in plastic bins. Left to drain overnight, then dried on white mesh on raised beds for 20-25 days.

Notes

yellow mango, bosc pear, five alive

Country

Colombia

Producer / Mill / Group

Jaime Burbano, ‘El Guayabo’

Elevation

1750m

Process

Washed

Variety

caturra

Harvested

Imported by Brendan @ Semilla, Harvested 2020 fall