William Ortiz LA CABAÑA CHIROSO

This lot comes from SEY’s continued exploration of Huila through producer William Ortiz in Pitalito at 1,700 meters. It is a Chiroso selection, a variety more commonly associated with Antioquia and Urrao that genetic work has tied broadly to Ethiopian landrace genetics. Seeing it planted in southern Huila is still relatively new. At this elevation cherries ripen more slowly, which often builds aroma and a clean, tensile acidity.

Processing here was kept precise. Ortiz hand-picked only peak-red cherries, floated off defects, held the fruit in-cherry overnight, then de-pulped and dry-fermented for 36 hours. After a full wash, the coffee was dried on raised beds to about 10.5 percent moisture. That sequence tends to emphasize clarity and sweetness, giving Chiroso room to show its high-toned aromatics.

SEY describes the taste as peach, lemon zest, and wildflower honey. In the cup it tastes like ripe stone fruit with a citrus lift and a gentle honeyed sweetness. You might be reminded of yellow peach, a twist of lemon, and soft florals. The balance leans sweet first, with a bright but friendly acidity that carries through the finish.