{"product_id":"cesar-buesaquillo-natural-chiroso","title":"Cesar Buesaquillo | Natural Chiroso","description":"\u003cp class=\"p1\"\u003e\u003cstrong\u003eCesar Buesaquillo Natural Chiroso\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eA 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.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThis 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.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eSince 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.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003eThis natural Chiroso coats the palate with velvety white chocolate, juicy\u003cb id=\"docs-internal-guid-60057052-7fff-c2ae-1bc8-185115705439\"\u003e\u003cspan\u003e \u003c\/span\u003e\u003c\/b\u003epassionfruit acidity, and deep boysenberry sweetness. Enjoy.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eProducer –\u003c\/strong\u003e\u003cspan\u003e \u003cmeta charset=\"utf-8\"\u003e \u003cmeta charset=\"utf-8\"\u003e\u003c\/span\u003e\u003cspan\u003eCesar Buesaquillo\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eLocation – \u003c\/strong\u003eBuenavista, Quindio\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eFarm – \u003c\/strong\u003e\u003cspan\u003eLa Esmeralda\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eVariety –  \u003c\/strong\u003e\u003cspan\u003eChiroso\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cstrong\u003eYears Used \u003c\/strong\u003e\u003cmeta charset=\"utf-8\"\u003e \u003cstrong\u003e– \u003c\/strong\u003e2nd year\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eAltitude – \u003c\/strong\u003e\u003cspan\u003e1750 - 1800 MASL\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eProcess – \u003c\/strong\u003e\u003cspan\u003eNatural\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eCupping  Notes – \u003c\/strong\u003ePassionfruit, White Chocolate, Boysenberry\u003cstrong\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eRoast Level –\u003c\/strong\u003e Light\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eSuitable For – \u003c\/strong\u003e\u003cspan\u003eAll Filter Brew Methods\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cstrong\u003eImporter – \u003c\/strong\u003eCofinet\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003ca rel=\"noopener\" href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0961\/1500\/files\/Cesar_Buesaquillo_Chiroso_Tasting_Card.pdf?v=1780367800\" target=\"_blank\"\u003e\u003cspan\u003eDownload a Digital Tasting Card\u003c\/span\u003e\u003c\/a\u003e\u003c\/p\u003e\n\u003ch6\u003eDisclaimer: Cupping notes are a guide based on what we tasted whilst cupping this coffee. Your experience may differ depending on brewing method.\u003c\/h6\u003e\n\u003ch5\u003eAbout\u003c\/h5\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eCesar 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.\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan\u003eCesar 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.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eCesar, 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.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003eThe 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.\u003cbr\u003e\u003cbr\u003eWhen 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.\u003cbr\u003e\u003c\/p\u003e\n\u003ch5 dir=\"ltr\"\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e\u003cb id=\"docs-internal-guid-0969a56e-7fff-0438-9ceb-2ddc5eb90426\"\u003e\u003c\/b\u003eThe variety\u003c\/span\u003e\u003c\/h5\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eChiroso 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.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe 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.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eChiroso 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.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eCup 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.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eUrrao’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.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eChiroso 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.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch5 dir=\"ltr\"\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e\u003cb id=\"docs-internal-guid-73fdc776-7fff-ad1e-c9dd-834dec8a72ce\"\u003e\u003c\/b\u003eThe Processing Method\u003c\/span\u003e\u003c\/h5\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eDrying: Natural \u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eAerobic Hours: 45\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eDrying Time: 10 Days\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eMoisture Content: 9.5% - 11%\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eCesar, 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.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eAfter 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.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eOnce 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.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe 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. \u003c\/span\u003e\u003c\/p\u003e\n\u003ch5\u003eFilter Recipe\u003c\/h5\u003e\n\u003cp\u003eThis is a good starting point for all of our Filter coffees. Adjust Accordingly to your own preference.\u003c\/p\u003e\n\u003cp\u003eGround Coffee: 20g\u003c\/p\u003e\n\u003cp\u003eBrewed Weight: 300g\u003c\/p\u003e\n\u003cp\u003eContact Time: 3-3:30 mins\u003c\/p\u003e\n\u003ch5 dir=\"ltr\"\u003e\u003cspan\u003eWater\u003c\/span\u003e\u003c\/h5\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eYour 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\u003c\/span\u003e\u003ca href=\"https:\/\/apaxlab.com?utm_source=chatgpt.com\"\u003e\u003cspan\u003e \u003c\/span\u003e\u003c\/a\u003e\u003cspan\u003eApax Lab to help optimise your home brewing water.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe following recipes are designed as starting points, focusing on clarity and even extraction to let the coffee’s natural acidity and sweetness shine.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4 dir=\"ltr\"\u003e\u003cspan\u003eFor the Low-Key Approach\u003c\/span\u003e\u003c\/h4\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eBase Water:\u003c\/span\u003e\u003cspan\u003e Christchurch tap water\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli dir=\"ltr\" aria-level=\"1\"\u003e\n\u003cp dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003eHardness (GH): 45ppm\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli dir=\"ltr\" aria-level=\"1\"\u003e\n\u003cp dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003eAlkalinity (KH): 52ppm\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eApax Drops per 1L:\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli dir=\"ltr\" aria-level=\"1\"\u003e\n\u003cp dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003eTonik: 10 drops\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli dir=\"ltr\" aria-level=\"1\"\u003e\n\u003cp dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003eJamm: 5 drops\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eSince 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.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4 dir=\"ltr\"\u003e\u003cspan\u003eFor the Coffee Geek\u003c\/span\u003e\u003c\/h4\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eBase Water:\u003c\/span\u003e\u003cspan\u003e Fully distilled water (\u0026lt;1ppm TDS)\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eApax Drops per 1L:\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli dir=\"ltr\" aria-level=\"1\"\u003e\n\u003cp dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003eTonik: 30 drops\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli dir=\"ltr\" aria-level=\"1\"\u003e\n\u003cp dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003eJamm: 5 drops\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli dir=\"ltr\" aria-level=\"1\"\u003e\n\u003cp dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003eLilac: 10 drops\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThis recipe provides a balanced foundation that can be adjusted further depending on your taste preferences and the coffee being brewed.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eIf you are outside of Christchurch, we recommend using the distilled water recipe. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eAlways add to the water before brewing - not the brewed coffee. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eIf 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.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch5\u003eRecommended Brewing Age\u003c\/h5\u003e\n\u003cp\u003e\u003cspan\u003e14+ days after roast date\u003c\/span\u003e\u003c\/p\u003e","brand":"CoffeeEmbassy","offers":[{"title":"200g \/ Beans","offer_id":48009064415386,"sku":null,"price":35.0,"currency_code":"NZD","in_stock":true},{"title":"200g \/ V60","offer_id":48009064448154,"sku":null,"price":35.0,"currency_code":"NZD","in_stock":true},{"title":"200g \/ Aeropress","offer_id":48009064480922,"sku":null,"price":35.0,"currency_code":"NZD","in_stock":true},{"title":"200g \/ Chemex","offer_id":48009064513690,"sku":null,"price":35.0,"currency_code":"NZD","in_stock":true},{"title":"200g \/ Kalita Wave","offer_id":48009064546458,"sku":null,"price":35.0,"currency_code":"NZD","in_stock":true},{"title":"200g \/ Moccamaster","offer_id":48009064579226,"sku":null,"price":35.0,"currency_code":"NZD","in_stock":true},{"title":"200g \/ Hoop","offer_id":48009064611994,"sku":null,"price":35.0,"currency_code":"NZD","in_stock":true},{"title":"200g \/ Plunger","offer_id":48009064644762,"sku":null,"price":35.0,"currency_code":"NZD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0961\/1500\/files\/cesar-buesaquillo-natural-chirosocoffee-6506765.png?v=1780919291","url":"https:\/\/www.coffeeembassy.co.nz\/products\/cesar-buesaquillo-natural-chiroso","provider":"Coffee Embassy","version":"1.0","type":"link"}