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Colombia | Las Flores | Chiroso Natural | Signature Series

$42.00 AUD

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98 in stock

Roast Date Upcoming Roast

Size 160g 320g 480g

Upcoming Roast is roasted according to our roast calendar. For coffee in stock please select a roast date to see available quantity leftover from our last roast.

If you want to pickup or have coffee shipped TODAY, then make sure you select a date in stock above instead of Upcoming Roast.

Quantity

Pickup available at Somersby

Usually ready in 2 hours

IF ORDERING UPCOMING ROAST WITH OTHER PRODUCTS YOUR ENTIRE ORDER WILL BE HELD UNTIL ROAST DATE

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Tasting Notes: Intense Flavors, Cherry, Red Apple, Chamomile, Full body, Red Wine, Pineapple acidity, salted caramel, dark chocolate

Cupping Score: 88.0

Our coffees are scored using the Specialty Coffee Association (SCA) protocol by Q Grader–certified cuppers. A score of 80+ qualifies as specialty grade — clean, well-processed, and high quality. 80–84 coffees are more common and often used in blends. 85–87 are brighter, more complex, and better suited for high-quality filter brews. 88–90 are exceptional, and 90+ coffees are ultra-rare, often Cup of Excellence (COE) winners — the best in the world.

Suitable To Go With Milk?: No

Some of our light roasted filter coffees are bursting with bright, fruity acidity—think citrus, berries, or tropical notes. While these flavours shine on their own, they don’t always play well with milk. The acidity can clash with milk’s natural sweetness and creaminess, sometimes creating sour or chalky flavours.

Roast Style Filter

Filter roasts are lighter with a shorter development time, designed to highlight clarity, acidity, and fruit-driven complexity — perfect for black coffee and filter methods. These roasts can also be used for espresso, especially if you enjoy brighter, more vibrant shots. Try longer brew ratios or turbo shots to tame acidity and bring out sweetness. Espresso roasts, on the other hand, are developed further to encourage deeper caramelization and Maillard reactions, producing richer, chocolatey, and nutty flavours that shine in milk and offer a fuller-bodied espresso. We don’t usually roast omni (one roast for all brew methods) — in our experience, it tends to be a compromise that’s average at both. But occasionally, for larger lots or versatile blends, we may do an omni roast to suit both black and milk drinkers.

Roast Level Light

This is a more accurate reflection of the actual roast level rather than internal & external colour readings and is based off roasting weight loss %. <11% is Nordic ultra-light; 11-13% is Light with balanced acidity and sweetness; 14-16% is Medium for rounded body and caramel; 16-20% is Dark for rich, chocolatey and intensity; 20%+ is Starbucks/Italian for bold, smoky depth. Some would say the higher the %, the 'stronger' the coffee.

Roasting Weight Loss 13.4%

Coffee roasting weight loss refers to the significant reduction in the mass of green coffee beans during the roasting process, typically ranging from 9% to 25% depending on the roast level. This phenomenon primarily occurs due to the evaporation of moisture, which constitutes about 9-13% of the bean's initial weight

Internal Agtron: 93

This is a more accurate reflection of the actual roast colour than external as its measured after grinding, internal Agtron reveals how far into the bean the roast has penetrated. Our filter roasts often score over 100, preserving acidity, florals, and the unique vibrant characteristics of each origin and process. Please bear in mind that grind courseness can affect the internal colour readings, so it is impossible to compare from roaster to roaster using this colour reading.

External Agtron: 65

This refers to the surface colour of the whole roasted bean, but it's not always a reliable indicator of roast level - Some of our most vibrant and lightly roasted coffees like our Ecuadorian Sidra, may appear medium-dark (Agtron 50–60) due to their surface color, yet are in fact light roasts with minimal development time. Surface colour can be affected by the original green colour, bean type, density and moisture - so don't judge a bean by its exterior.

Agtron Spread: 28

The Agtron spread is the difference between the colour of whole beans and ground coffee, showing how deeply the coffee is developed. A spread of 0–10 usually are very dark, oily roasts typical of Italian-style which we dont offer at our Roastery. Spreads between 11–20 and 21–30 represent the roast levels you’ll find in our espresso coffees, balancing sweetness, acidity, and body. Spreads above 30 make up most of our filter coffee range, featuring very light, bright roasts that highlight fruity, floral, and complex flavours. Within this, spreads from 31–40 offer clarity and vibrancy, while spreads of 40–50 showcase ultra-light roasts with delicate acidity and nuanced character.

Roasted On Machine: Roest L100 Plus

The ROEST L100 is a game-changer in the world of sample roasting, designed with precision, automation, and data transparency at its core. Unlike traditional sample roasters that rely heavily on manual control and visual cues, the L100 gives you full control over temperature, airflow, and drum speed—while also logging every variable in real time. With a touch screen interface, built-in Wi-Fi, and cloud connectivity, it allows for consistent, repeatable roasts and effortless profiling. Whether you're cupping for quality control or exploring new green lots, it eliminates guesswork and brings lab-level control to your coffee bench. What sets the L100 apart from other roasters its size isn’t just the tech—it’s the consistency, repeatability, and scalability. Other small sample roasters often struggle to replicate curves or to match the flavor development seen in production roasting. The L100 bridges that gap with unmatched thermal stability and accurate replication, meaning your sample roasts can translate more faithfully to your larger batches. Plus, features like automatic preheating, auto-drop, exhaust sensors, and compatibility with Cropster or Artisan make it not just a roaster—but a full-on data-driven coffee lab in a shoebox-sized footprint.

Coffee Storage Frozen

For our exotic coffee, we store all the green beans frozen at -22°C in commercial freezers. This locks in freshness, halting enzymatic reactions that degrade flavor. Upon arrival we separate into small 2-3kg vacuum-sealed lots and freeze so that our greens do not age and we can sell these exotic coffees for years to come or until sold out.

Varietal: Chiroso

Chiroso, a rare varietal originating from Urrao in Antioquia, Colombia, is most commonly processed using a carefully controlled washed method. After selective handpicking, the cherries are floated to remove underripes, then either pulped immediately or allowed a short aerobic fermentation in-cherry. Following pulping, the beans undergo a wet fermentation—often lasting 24 to 48 hours—to break down the mucilage. Once fermented, the coffee is washed and dried on raised beds over 10–16 days. This method brings out Chiroso’s elegant clarity and complexity, highlighting bright citrus acidity, floral aromatics, and notes of peach, panela, and rosehip. Some producers are now exploring experimental techniques with Chiroso, including anaerobic and natural processing. These methods involve sealing whole cherries in oxygen-restricted environments for extended fermentation, followed by slow drying. The result is a more fruit-forward, tropical cup with added depth, boozy sweetness, and a creamy body—showcasing Chiroso’s versatility and its close ties to Ethiopian landrace genetics. Whether washed or experimental, Chiroso consistently delivers a standout sensory experience.

Processing Method: Natural

The natural process involves drying whole coffee cherries under the sun, allowing the beans to absorb flavors from the fruit as they dry. This results in a coffee with a heavy body, fruity sweetness, and complex flavors. It’s commonly practiced in Ethiopia and Brazil, where the climate is conducive to sun-drying.

Decaffeinated? No

Producer: Jhoan Vergara

Farm: Las Flores

Region / Area: Acevedo Huila, Colombia

Altitude: 1730–1750 MASL

Soil Characteristics: Volcanic Ash, Clay Loam

Coffee cultivation relies on diverse soil types that shape plant health, growth, and flavor profiles. Volcanic soils (Andosols) are prized for their sandy, loose texture, enabling deep root penetration and rapid growth, while rich minerals like phosphorus and potassium enhance water retention and reduce erosion. This leads to vibrant, complex cups with clean acidity, as in Ethiopian or Guatemalan coffees. Volcanic ash offers superior drainage and nutrients for bright, nuanced flavors, and black/basaltic soils, seen in Kona, Hawaii, yield fertile, mineral-rich grounds for balanced, floral notes.
Other soils provide unique advantages, often blended for optimal results. Clay retains moisture well, supporting hydration in dry areas and earthy flavors when drained to avoid root issues. Loamy soils balance sand, silt, and clay for excellent fertility and drainage, fostering healthy roots and smooth, sweet cups—commonly paired with volcanic ash, as in "Soil Characteristics: Volcanic Ash, Clay Loam." Sandy soils drain quickly but need extra nutrients to prevent drought, producing lighter, crisp coffees.
Laterite, iron-rich tropical soils, require management for their nutrient gaps but yield bold, spicy profiles. By selecting or combining these—from mineral-packed volcanic types to versatile loamy blends—growers minimize erosion, boost plant vigor, and craft distinctive terroir-driven flavors.

Harvest Period: August – February 2025

Sourcing Partner: Bennetts

Import into Beanconqueror

Import into xBloom (18g)

Other Information

Growing Temperatures: 18-28 degrees

GRADE: EP10

SCREEN: 15 / 18

SCREEN %

39% - 18
30% - 17
28% - 15

MOISTURE CONTENT: 10.5%

BEAN DENSITY: 70.5 Kg/hl

This lot's process begins with hand-picked mature cherries that are washed, floated, and oxidized for 48 hours. The cherries are then placed in tanks submerged in water, and the temperature is raised from 15°C to 50°C. An anaerobic fermentation phase starts in hermetically sealed containers with yeast added to modulate the profile through the alcoholic metabolism of microorganisms for 48 hours. Drying begins with a fast process to fix flavours and then slowly preserve the physical integrity of the seed. This process includes mechanical drying for 24 hours and then a solar patio for two weeks. The cherries are stabilized for four weeks in closed plastic bags.

About Las Flores

The Las Flores Farm is located in the Huila Region of Colombia at 1730 masl. Spanning over 14 hectares, the farm produces two crops coffee pear season – the main crop is harvested from February to March, and the mid-crop from September to October.

Begun in 1990 by the matriarch of the Vergara family, who was dedicated to raising 18,000 coffee trees. Each year the family continued to plant more
seedlings until they reached 90,000 coffee trees.

In 2006 Las Flores participated in the Cup of Excellence. From that moment the family began their journey into the world of specialty and
differentiated coffees. Dedicated to several years of testing, learning and a lot of experience, the family took time to identify what profiles their
coffees had and how they could be improved agronomically and in the cup.

Now three generations on, owner Edilberto Vergara with the help of his son Johan, has begun to adjust production and improve the post-harvest processes. Today they propagate varieties such as: Pink Bourbon, Tabi, Java, Maracaturra. In addition, they have implemented fermentation processes in exotic varieties such as Wush Wush and Bourbon Sidra.

All the coffee at Las Flores is handpicked and naturally dried to ensure consistency in quality. Different fermentation techniques such as oxidation
followed by anaerobic process and fermentation in bags is used to create unique flavour profiles.

About Chiroso VARIETAL

Chiroso is a mutation of an Ethiopian Landrace found initially in Colombia in the province of Antioquia (Urrao). It is a rare variety to find, which stands out both in the appearance of elongated beans and its sensory traits.

This long bean variety was discovered growing in the area surrounding the small town of Urrao, and initially cultivated by the coffee farmer, Jose Arcadio Caro, who was Pergamino’s first allied producer in the region.

Originally cultivated for its resilience and high productivity in the cool climate and high elevations of the area, it is now being celebrated for its complex and floral cup profile.

Coffee in Colombia

Colombia has been producing and exporting coffee renowned for their full body, bright acidity and rich aftertaste, since the early 19th century.

Colombia boasts a wide range of climates and geographic conditions that, in turn, produce their own unique flavors in coffee. This also means that harvest times can vary quite a bit. In fact, between all its different regions, Colombia produces fresh crop nearly all year round.

The increasing focus on the specialty industry is changing the way traders and farmers do business. It is becoming more common for farmers to isolate the highest quality beans in their lots to market separately. These higher-quality lots are often sold under specific brands or stories.

Besides its wide variety of cup profiles, Colombia has quickly expanded its certification options over the past 10 years. The most common certifications available are Fairtrade, Rainforest Alliance, UTZ and Organic.

SKU: colombia_las_flores_chiroso_160g
Package Weight: 250g

How does my coffee come packaged?

Despite some of our product images looking very fancy our coffee is packaged into a plain brown paper foiled lined bag with a Swiss WIPF degassing valve. This offers superior oxygen and moisture protection. We recommend once you crack the seal you store your coffee in AirScape containers or Weber Workshop Bean Cellars for a single dosing option.
You can also freeze/vacuum seal in small lots, then use straight away once removed from freezer.

We don't have fancy printed bags with ziplocks (more plastic), we save that cost and buy better quality green beans so you can focus on your cup quality instead of fancy marketing and artwork.

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Colombia | Las Flores | Chiroso Natural | Signature Series