A washed Chiroso from Jorge Rojas’ ‘El Jardín’ in Planadas, Tolima, Colombia. This is an exceptionally well produced lot from an exceptional farmer. This Chiroso is picked and left in sealed bags for 24 hours before being depulped, and placed into sealed drums for 48 hours. From there, the coffee is washed and dried mechanically over a week. This week we found a luxurious expression: a clean red apple and lemon vibe whilst hot, cooling toward a ripe and winey mango, rose, and milk chocolate!
Changer was founded by James Perry and they roast in Canberra, Australia. We don't recommend this coffee to be brewed until two weeks post roast.
This coffee is 200g. We recommend drinking it 3 to 12 weeks after roast, and storing in an airtight container.