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Sustainable

Liliana Ramírez Washed Chiroso

Liliana Ramírez Washed Chiroso

Country
  • Colombia
Region Antioquia
Producer El Yolombia
Varietal Chiroso
Altitude 1850 masl
Harvest Mar 2025
Process Washed

Omni Roast

a bright, floral expression of Chiroso from Anza, Antioquia, clean and fruit-forward. in the cup, passionfruit and lemongrass meet sugarcane sweetness, lifted by delicate florals, bright acidity, and a velvety body. a traditional washed profile, executed with care - lots of clarity, sweet, and quietly distinctive.

resting our coffees

cafēn coffees are roasted to order. in the days that follow, freshly roasted coffee continues to evolve. as carbon dioxide gradually releases, the coffee begins to truly open up - harsh, roasty, or astringent notes soften, allowing a sweeter, cleaner, and more expressive cup to emerge.

resting gives the coffee space for its true character to shine.

we recommend resting our coffees for at least 14 days after the roast date. denser or high-elevation lots often reach their peak between 3 to 6 weeks.

£17.00
£17.00
Sale sold out
incl. VAT
Size

producer

sourced through Desarrolladores de Café, Liliana farms El Yolombo in Güintar, Anzá (Antioquia) is a small, women-led, conservation-minded farm of roughly 2 hectares with about 5,000 coffee trees, chiefly Caturra Chiroso with some Catimor. plantings began around seven years ago, and in early 2022 Desarrolladores de Café partnered with Liliana (via Felipe) to help commercialise and export her coffee, impressed by its sweet, floral cup profile. the collaboration focuses on steady quality gains and process innovation while preserving the farm’s naturally sweet, tropical character. 

process

harvested in small picking rounds every two weeks - typically over three consecutive days - only fully ripe cherries are selected. each day’s harvest is floated to remove low-density fruit and defects, then pulped that afternoon; tuesday’s parchment is combined with Monday’s; Wednesday’s is added in turn; on Thursday the three days are washed together to remove remaining mucilage. the coffee is then dried with careful control (time and airflow) to stabilise moisture and preserve clarity, sweetness, and a velvety texture.