Fray David

Chiroso’s from Urrao have been garnering a lot of attention lately for their extraordinary cup quality. Stone fruit, citrus, and deep caramelized sweetness are the common traits I’ve found in many of the Chiroso’s I’ve tried from Urrao, putting it alongside Gesha and Pink Bourbon in the lineup of high scoring varietals.

Fray is a new-to-us producer, and this is an incredibly small micro lot from his farm Rosal in Urrao. Fray uses the traditional method of “cochadas” to harvest and process his coffee; collecting small amounts of cherry daily over the course of the week, he pulps each days collection and leaves it in a tank with water, adding freshly pulped cherry daily. After 7-8 days, he fully washes and dries the coffee.

The resulting coffee is special. A juicy acidity with flavors of sumo orange and granadilla (a fruit in the passion fruit family, but sweeter and less tart), are complemented by peach and a maple syrup sweetness. The ideal washed coffee, and one I haven’t been able to put down.