Producer: Luz Ángela Rojas
Farm: Finca Chorro Alto, Oporapa, Huila, Colombia
Varietal: Chiroso (a rare mutation with distinctive floral and tropical notes)
Altitude: 1,600–1,850 MASL
Processing: Anaerobic Natural — sealed fermentation with possible yeast and mosto (grape must) rehydration, followed by slow drying
Flavor Profile: Juicy and vibrant, featuring tropical fruit, raspberry, grapefruit, floral notes, accompanied by subtle funk and sweetness
Luz Ángela Rojas is emerging as a prominent figure in Colombian specialty coffee. Originally trained as a healthcare professional, she returned to her family’s farm during the pandemic, where she applied her analytical expertise to refine coffee production. As co-manager of Finca Chorro Alto in Oporapa, Huila (1,600–1,850 MASL), Luz Ángela integrates precision and innovation throughout the coffee-making process. She frequently partners with fellow innovator Edinson Argote, together spearheading advances under the Quebraditas project.
The coffee varietal, Chiroso, is a rare Colombian mutation thought to descend from Caturra crossed with Ethiopian landraces. It is known for its elongated cherries and pronounced floral, tropical aroma and flavor profile.
The processing method is an Anaerobic Natural—often referred to as “Double Natural with Mosto” or "Anoxic Natural" by some roasters. This approach includes:
Sorting ripe cherries (minimum 80%) and removing defective ones via flotation
Sealed anaerobic fermentation lasting 48–60 hours, occasionally incorporating rehydration in mosto and yeast to enhance complexity
Slow drying at 38–40 °C over roughly 12 days until moisture stabilizes, frequently finishing in GrainPro bags to preserve quality
This meticulous technique results in a coffee with remarkable clarity, depth, and vibrant sensory characteristics.
Producer: Luz Ángela Rojas
Farm: Finca Chorro Alto, Oporapa, Huila, Colombia
Varietal: Chiroso (a rare mutation with distinctive floral and tropical notes)
Altitude: 1,600–1,850 MASL
Processing: Anaerobic Natural — sealed fermentation with possible yeast and mosto (grape must) rehydration, followed by slow drying
Flavor Profile: Juicy and vibrant, featuring tropical fruit, raspberry, grapefruit, floral notes, accompanied by subtle funk and sweetness
Luz Ángela Rojas is emerging as a prominent figure in Colombian specialty coffee. Originally trained as a healthcare professional, she returned to her family’s farm during the pandemic, where she applied her analytical expertise to refine coffee production. As co-manager of Finca Chorro Alto in Oporapa, Huila (1,600–1,850 MASL), Luz Ángela integrates precision and innovation throughout the coffee-making process. She frequently partners with fellow innovator Edinson Argote, together spearheading advances under the Quebraditas project.
The coffee varietal, Chiroso, is a rare Colombian mutation thought to descend from Caturra crossed with Ethiopian landraces. It is known for its elongated cherries and pronounced floral, tropical aroma and flavor profile.
The processing method is an Anaerobic Natural—often referred to as “Double Natural with Mosto” or "Anoxic Natural" by some roasters. This approach includes:
Sorting ripe cherries (minimum 80%) and removing defective ones via flotation
Sealed anaerobic fermentation lasting 48–60 hours, occasionally incorporating rehydration in mosto and yeast to enhance complexity
Slow drying at 38–40 °C over roughly 12 days until moisture stabilizes, frequently finishing in GrainPro bags to preserve quality
This meticulous technique results in a coffee with remarkable clarity, depth, and vibrant sensory characteristics.
