Cesar Buesaquillo | Natural Chiroso

Cesar Buesaquillo Natural Chiroso

A note from James, Head of Coffee: Sharing coffees and stories that spotlight a producer’s efforts and passion with you, the customer, is always a pleasure. But being able to send that roasted coffee back to the producer, connecting from the other side of the world and showing them their hard work is appreciated and valued, only for them to go out of their way to contact you and tell you how much it means to them, is something that’s hard to fully describe.

This is exactly what happened over 14 months ago with Cesar. After experiencing his coffee, I was impressed by how confidently it stood beside coffees that, on paper, should have been its superior. After reading about Cesar and his decision to step away from growing commodity coffee to explore the specialty coffee scene, with the support of his wife Maria and son Kevin, I couldn’t help but feel connected to the journey he and his family had embarked on.

Since then, ensuring we secure coffee from Cesar every season has remained at the top of my sourcing list. Being able to support passionate producers and for them to know their efforts are genuinely valued is what better coffee is all about.

This natural Chiroso coats the palate with velvety white chocolate, juicy passionfruit acidity, and deep boysenberry sweetness. Enjoy.

Producer – Cesar Buesaquillo

Location – Buenavista, Quindio

Farm – La Esmeralda

Variety –  Chiroso

Years Used – 2nd year

Altitude – 1750 - 1800 MASL

Process – Natural

Cupping  Notes – Passionfruit, White Chocolate, Boysenberry

Roast Level – Light

Suitable For – All Filter Brew Methods

Importer – Cofinet

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Disclaimer: Cupping notes are a guide based on what we tasted whilst cupping this coffee. Your experience may differ depending on brewing method.

About

Cesar Buesaquillo was born into a traditional coffee farming family. He owns the farm La Esmeralda which is 6-hectares in size and is located at 1800 m.a.s.l in Buenavista, Quindio. When you visit Don Cesar, you will see a marvellous view across his farm. Cesar has planted some beautiful shade trees on his farm such as Guamo, Yarumo, and Carbonero, and he also grows other crops on his farm like plantain, banana, and avocado.

Cesar has been involved in coffee farming all his life. His parents worked as coffee pickers and then farm managers on a variety of coffee farms. He would visit the farms his parents worked on and in doing so he fell in love with coffee. Approximately 20 years ago, his parents were able to purchase La Esmeralda which Don Cesar and his family now own.

Cesar, his wife Maria and their son Kevin manage all the operations at La Esmeralda. Maria supports Cesar in every step of their family business. She guides Cesar and they tackle the important decisions together, they are a very strong team.

The first years in coffee production weren’t easy because he came from a traditional farming background that was focused on producing commodity-grade coffee. Cesar wanted to pursue Specialty Coffee practices and focus on more unique varieties so he had to change his approach to farming. He started planting Pink Bourbon and then Gesha. Now, he is constantly experimenting with processing methods and believes quality should be the focus of the coffee industry moving forward into the future.

When not working on the farm, Don Cesar enjoys time with his family, drinking coffee or sharing a meal while sitting on the patio and basking in the beautiful view over his farm.

The variety

Chiroso is a rare Arabica variety primarily grown in Urrao, Antioquia, Colombia. For years it was thought to be related to Bourbon or Caturra due to its plant structure, but recent genetic research suggests it is actually linked to Ethiopian landrace genetics, similar to Pink Bourbon. This may help explain its distinctive and highly prized cup profile.

The name “Chiroso” comes from Colombian slang and is often associated with the coffee’s elongated cherries and seeds. Some also link it to “achira,” a traditional Colombian pastry with a similar oval shape, or “chiro,” meaning stretched or elongated.

Chiroso gained recognition after performing strongly in Colombia’s Cup of Excellence competitions from around 2014 onward, bringing global attention to Antioquia as a producer of high-end specialty coffee rather than just volume production.

Cup profiles are often strikingly floral and aromatic, with notes such as jasmine, bergamot, lemongrass, peach, tropical fruit, citrus, and tea-like sweetness. Exceptional lots are frequently compared to Gesha or top Ethiopian coffees due to their clarity, acidity, and elegant structure. This sets Chiroso apart from more traditional Colombian profiles, which tend to lean toward chocolate, caramel, and nutty notes.

Urrao’s high elevations (around 1,900 to 2,200 masl), cool temperatures, and slow cherry maturation are key to developing Chiroso’s complexity. These conditions support bright acidity and layered aromatics. While yields are generally moderate and agronomic data is still limited, producers are often rewarded with significant premiums in the specialty market.

Chiroso remains under-researched and not fully standardised, but it is part of a wider rediscovery of coffee genetic diversity alongside varieties like Gesha and Sudan Rume. Its rise highlights how locally identified, previously overlooked plants can become globally significant through specialty coffee’s focus on flavour, terroir, and uniqueness.

The Processing Method

Drying: Natural 

Aerobic Hours: 45

Drying Time: 10 Days

Moisture Content: 9.5% - 11%

Cesar, along with his team of pickers, harvests only the ripest cherries. Then, the cherries are placed in the sorting area at La Esmeralda’s farm, where the sorting team hand-sorts and floats them to remove any low-density, underripe, or defective cherries.

After sorting, Cesar exposes the cherries to a 45-hour aerobic fermentation, a critical step that enhances the coffee's flavor profile. This controlled fermentation carried by Cesar follows the Cofinet’s protocol. This method highlights the intrinsic flavors of the coffee, resulting in a cup that is rich and deeply connected to its origin.

Once the fermentation stage is completed, the cherries are spread out at the parabolic dryers in thin layers to ensure consistent airflow and exposure to sunlight. The cherries are carefully monitored and turned regularly to achieve uniform drying and to prevent over-fermentation or mold.

The drying process can take between 10 to 15 days, during which the sugars and flavors from the fruit slowly permeate the beans. This creates a unique profile characterized by intense fruitiness, sweetness and florals. 

Filter Recipe

This is a good starting point for all of our Filter coffees. Adjust Accordingly to your own preference.

Ground Coffee: 20g

Brewed Weight: 300g

Contact Time: 3-3:30 mins

Water

Your brewing water can make or break whether a coffee tastes vibrant and expressive or flat and muted. Since local water supplies vary, we’ve partnered with Apax Lab to help optimise your home brewing water.

The following recipes are designed as starting points, focusing on clarity and even extraction to let the coffee’s natural acidity and sweetness shine.

For the Low-Key Approach

Base Water: Christchurch tap water

• Hardness (GH): 45ppm

• Alkalinity (KH): 52ppm

Apax Drops per 1L:

• Tonik: 10 drops

• Jamm: 5 drops

Since the alkalinity is already relatively high, Lilac is not needed, as alkalinity naturally buffers acidity. Instead, we focus on Tonik to increase hardness for improved extraction and Jamm to enhance texture, helping round out the cup.

For the Coffee Geek

Base Water: Fully distilled water (<1ppm TDS)

Apax Drops per 1L:

• Tonik: 30 drops

• Jamm: 5 drops

• Lilac: 10 drops

This recipe provides a balanced foundation that can be adjusted further depending on your taste preferences and the coffee being brewed.

If you are outside of Christchurch, we recommend using the distilled water recipe. 

Always add to the water before brewing - not the brewed coffee. 

If you need assistance or are simply curious about the Apax drops, our Head of Coffee, James, welcomes all enquiries. You can get in touch at james@coffeeembassy.co.nz.

Recommended Brewing Age

14+ days after roast date