Colombia. Typica. Natural. Double Fermentation.

Every bean has a story


A cup from Chorro Alto farm in Colombia with a beautifully layered fruity berry personality!

Typica

This double fermentation Typica comes from Finca Chorro Alto in Colombia. The farm is situated in Santa Rosa village, in the municipality of Oporapa in the Huila region. It spans 10 hectares and 45,000 trees. The main harvest is October to January, and the altitude is between 1,600 to 1,850 meters above sea level. Oporapa has an equatorial climate. It is usually hot, humid and rainy throughout the year.

Typica is one of the oldest and most important original Arabica coffee varieties in the world, serving as the genetic foundation for a vast majority of modern coffee cultivars.

Processing

1. Harvesting: The team hand selects coffee cherries, ensuring at least 80% fully ripe fruit to
   achieve optimal sugar content and cup consistency.


2. Floating: Then, they float harvested cherries in clean water to remove underripe, dried, and defective cherries, improving lot uniformity.


3. Double Fermentation: The coffee undergoes an initial 72-hour whole-cherry fermentation, promoting the development of aromatic compounds and complexity. It is then partially dried until reaching approximately 20% moisture content. At this stage, the coffee is rehydrated for four days with a selected yeast strain, allowing a second controlled fermentation that enhances sweetness and sensory complexity.


4. Drying: After the second fermentation, the team at the farm mechanically dries the coffee for approximately 76 hours at an average temperature of 40°C, until the ideal moisture level is achieved.


5. Stabilization: Finally, they pack the dried coffee in GrainPro bags, allowing the beans to rest and stabilize before storage and export

Finca Chorro Alto

Located in the mountains of Oporapa, Huila, at elevations ranging from 1,600 to 1,800 meters above sea level, Finca Chorro Alto is a 10-hectare family-operated farm led by Luz Angela Rojas. After spending several years working in healthcare administration, Luz Angela returned to the farm during the COVID-19 pandemic. She brought with her a systems-oriented approach that translated naturally into coffee production. Today, the farm works with strict controls on agricultural practices, precise lot separation, and a strong focus on consistency and traceability.

Chorro Alto specializes in the production of small, carefully separated lots, with particular attention to varieties such as Chiroso and Papayo. The farm follows controlled fermentation protocols designed to highlight clarity, structure, and varietal expression in the cup. Advanced post-harvest
practices have been strengthened through the collaboration of Edinson Argote. His extensive experience in quality management and controlled fermentation contributed to refining the farm’s processing philosophy. Every technical intervention is applied with the goal of enhancing the inherent qualities of the coffee rather than overshadowing them.

Coffee production at Chorro Alto remains a true family effort. Members of the Rojas family actively involved in harvesting, processing, and drying. The farm is also part of the Quebraditas network in Huila. They share infrastructure and technical knowledge to support a consistent approach to quality and post-harvest management. Through disciplined farming practices and precise processing, Chorro Alto commits to producing distinctive coffees. The kind that express the character of the region while maintaining exceptional consistency from harvest to harvest.

 

If you are looking for similar coffees from Colombia, try the ones from the amazing Finca Quebraditas, like Papayo or SL28 .