Cabra Noir

Description

Cabra Noir Chiroso Natural — from Boris Herrera’s Finca Esmeralda Negra in Santuario, Risaralda, Colombia (1,850m). A 71-hour fermentation: 11 hours aerobic preconditioning, then 60 hours of directed whole-cherry fermentation, finished with a mosto thermal shock and 23 days drying on raised beds. Juicy pineapple and cooling eucalyptus up front, deep cacao underneath, delicate florals through a long, clean finish.

Grown at 1,850 meters in the volcanic soils of Santuario, Risaralda, Chiroso is one of Colombia’s most distinctive emerging varieties — prized for its clarity and aromatic precision. This natural-process lot undergoes a 71-hour mosto-thermal-shock fermentation before 23 days of slow drying on raised beds. We roast it light to preserve its vibrant character, roast-to-order, so every bag ships at peak freshness.