Colombia Sergio Caro - Extended Fermentation Washed Chiroso (first roast 7/9)
COLOMBIA
SERGIO CARO - EXTENDED FERMENTATION WASHED CHIROSO
STICKY TROPICAL FRUITS, RED BERRIES, JASMINE, SWEET CREAM
The first time I tasted Sergio Caro's Chiroso, I knew we had to have it. It's the kind of coffee Chiroso dreams are made of—fruity, intense, clean, dynamic, and unbelievably delicious. We ended up air shipping this tiny lot directly from Medellín because we simply couldn't wait for it to arrive by sea.
The cup is silky, floral, and remarkably expressive, with layers of sticky tropical fruit, ripe red berries, jasmine, and sweet cream. It has all the elegance we love from Chiroso, with an extra dimension of sweetness developed through Sergio's meticulous fermentation.
BEAN DETAILS:
ORIGIN: Caicedo, Antioquia, Colombia
PRODUCER: Sergio Caro
ELEVATION: 2300+ masl
VARIETY: Chiroso
PROCESS: Hand-selecting approximately 95% fully ripe cherries, 3-day whole cherry fermentation, Depulping, Additional 3-day fermentation in plastic tanks, Fully washed, Slow drying under shade on raised beds for 2–3 weeks
TASTING NOTES: sticky tropical fruit, ripe red berries, jasmine, and sweet cream
ROAST TYPE: Light
Farm Level
COLOMBIA SERGIO CARO
Extended Fermentation Chiroso
Sticky Tropical Fruit • Red Berries • Jasmine • Sweet Cream
One of the most exciting young producers we've worked with this year.
About the Coffee
Sergio Caro didn't grow up in coffee.
Instead, he discovered specialty coffee while working for the local coffee cooperative in Antioquia. That curiosity quickly became an obsession. He studied agronomy, learned to cup professionally, and eventually planted just 3,500 Chiroso trees on a tiny half-hectare farm at nearly 2,400 meters above sea level.
The gamble paid off.
This lot became a finalist in the prestigious Tierra de Diversidad competition, recognized for its remarkable clarity, sweetness, and balance.
The cup is silky, floral, and remarkably expressive, with layers of sticky tropical fruit, ripe red berries, jasmine, and sweet cream. It has all the elegance we love from Chiroso, with an extra dimension of sweetness developed through Sergio's meticulous fermentation.
The Producer
At just 28 years old, Sergio represents a new generation of Colombian producers.
Unlike many growers, he didn't inherit a coffee business. He built one.
After working in quality control for the Cooperativa de Caficultores de Salgar and earning a technical degree in agricultural management, Sergio purchased a small plot in one of the highest parts of Caicedo and planted Chiroso—an Ethiopian-derived variety that thrives in cool, high-elevation environments.
Today, Los Pinos consists of just 0.5 hectares and roughly 3,500 coffee trees, each receiving extraordinary attention.
Why Chiroso?
Chiroso has become one of Colombia's most exciting modern cultivars.
Originally believed to be related to Ethiopian landrace genetics, it produces intensely aromatic coffees with exceptional florals, vibrant acidity, and remarkable sweetness. At high elevations like Sergio's farm, Chiroso develops extraordinary clarity and elegance while maintaining impressive structure.
It's quickly become one of our favorite varieties to roast.
Processing
Sergio's processing is every bit as thoughtful as his farming.
- Hand-selecting approximately 95% fully ripe cherries
- 3-day whole cherry fermentation
- Depulping
- Additional 3-day fermentation in plastic tanks
- Fully washed
- Slow drying under shade on raised beds for 2–3 weeks
The cold temperatures at nearly 2,400 masl allow Sergio to extend fermentation without sacrificing clarity, creating a coffee that feels both expressive and remarkably clean.
A Place Changed by Coffee
Sergio farms outside the town of Caicedo, Antioquia.
Not long ago, this region was one of Colombia's most difficult places to grow coffee, caught between armed conflict and economic uncertainty. Following years of peace and renewed investment in specialty coffee, Caicedo has become one of Colombia's most exciting emerging regions.
Producers like Sergio are helping define that future.
Coffee Details
Producer: Sergio Caro
Farm: Los Pinos
Region: Caicedo, Antioquia, Colombia
Altitude: 2,378 masl
Farm Size: 0.5 hectares
Variety: Chiroso
Process: Extended Fermentation Washed
Fermentation: 3 days in cherry + 3 days after depulping
Drying: 2–3 weeks on shaded raised beds
Brew Guide
Filter & Espresso
You bought great coffee. Brew it that way. Below is how we approach extraction at Color — built from years of roasting, tasting, and a lot of dialing in on our favorite brewers: Hoop, Pulsar, UFO, and Origami Air.
Brew how you’d like — but if you want it how we taste it, start here.
REST
Great coffee changes over time. Don’t rush it.
Filter:
→ 2–6 weeks off roast
→ Sweet spot: 3.5–6 weeks
This is where things get cleaner, riper, and more clear. Fruit tones deepen. Structure gets polished and the finish cleans up.
Espresso:
→ 4–6 weeks off roast
You can pull earlier. It’ll be brighter and aromatic. Around week 4, it rounds out and gains density.
If you enjoy tasting evolution like me, just keep brewing and wait for it to get better!
WATER
Water matters more than most variables. We QC with TWW at full strength, the light roast profile, but these coffees truly sparkle with most soft water profiles. Most mountain water is hard so be sure to adjust accordingly. Definitely filter out chlorine and sulfur if using tap water. Apex is making some really cool water drops!
Ideal Range:
→ 30–80 ppm
→ Moderate alkalinity
→ Balanced calcium/magnesium
Softer water increases clarity and perceived sweetness. Harder water can flatten acidity and mute top notes as well as muddy the finish.
FILTER BREWING
Core Philosophy
- Even extraction > aggressive agitation
- Minimize channeling
- Control flow rate
- Your taste is the most important factor!
- Bed Depth is critical, check out Jonathan Gagne’s thoughts on this
We aim for:
- Extraction Yield: 20–23%
- TDS: 1.35–1.55
- Clean, structured sweetness
- The least amount of astringency possible
- No hollow center, flat beds
RATIO
We cup at 1:17
For brewing, we gravitate toward:
- 1:16 – 1:17
- Personal favorite: 1:16.75
- If the coffee is ultra-dense or fruit-forward, push toward 1:17. If you want more saturation and body, lean toward 1:16.
GRIND
Medium-fine for most flat-bottom / hybrid brewers.
You should see:
- Even drawdown
- No stalling
- No rushing
- See Jonathan Gagne’s bed depth post
If it tastes:
- Sour → grind finer or reduce chanelling
- Bitter/astringent/dry → grind coarser
- Thin → increase extraction (finer or hotter water)
BREWERS WE LOVE
Hoop
Low agitation. High clarity. One pour.
Let gravity do the work. Make sure to break the crust when you finish pouring.
Use a metal aeropress filter if you’re struggling with choking and/or slow draw downs.
Pulsar
Excellent for brewing for 2 people.
Aim for doses 25g - 30g to reduce channeling risk.
Bloom with the valve closed. Open after the first pour.
UFO
Expressive, modern clarity.
Great for highlighting fruit structure. Forgiving.
We love the sibarist filters.
Origami Air
Run conical filters for clarity, flat-bottom for structure.
Control your pour pattern — even spirals, minimal disturbance.
Thermally stable, easy pour over option.
POUR OVER POUR STRUCTURE (General Framework)
For a 1:16–1:17 brew:
- Bloom: 2–3x coffee weight (45–60g for 21.5g dose)
- 60 sec bloom
- 2–3 controlled center-out pours
- Avoid heavy swirling or stirring
- Let it draw down naturally with a light rattle after the last pour. Agitation increases extraction — use it intentionally.
ESPRESSO
Rest longer. Be patient.
Starting Parameters:
- 1:2 – 1:2.5 ratio
- 25–35 sec
- 93–95°C
- Adjust based on roast level and density
These coffees often open up at slightly higher extraction. Don’t be afraid of longer shots if they remain sweet and structured. More shot volume = more extraction.
You’re looking for:
- Dense sweetness
- No harsh finish
- Lingering fruit or chocolate clarity
- Structured acidity, not sharpness
If it’s thin → grind finer or increase ratio
If it’s harsh → coarsen or lower temp slightly
WHAT WE’RE TASTING AT OPTIMAL EXTRACTION
- Saturated sweetness
- Clear fruit articulation
- No hollow mid-palate
- Weight without heaviness
- Long finish
When you hit it right, it feels polished. Not loud. Not dull. Just complete.
FINAL NOTES
- Rest matters.
- Water matters more.
- Extraction is measurable.
- But taste is king.
Brew whenever you’d like. Track changes. Stay curious.
If you dial something incredible on your Hoop, Pulsar, UFO, or Origami Air — tell us.
We’re always chasing better coffee.
— Color Coffee
Coffee Faq
IS YOUR COFFEE ORGANIC OR FAIR TRADE?
In many cases, yes. However, our first priority is quality and flavor. Sometimes these priorities align and our producers are certified organic and/or fair trade. We always pay well above fair trade rates (which are quite low and don’t guarantee sustainability or quality).
Often times, the producers we work with are too small to gain certifications. It’s expensive and laborious. Many of our producers are certified organic and fair trade, including many of our producers in Peru, Ethiopia, and Mexico.
WHAT IS THE BEST TIME-FRAME TO DRINK MY COFFEE?
We recommend drinking our coffee within one month of the roast date. Most of our coffees taste best however within 2 - 14 days of roast date.
For espresso, we recommend using coffee that has rested at least 7 days after roast date. This is because coffee gives off CO2 after roasting that can interfere with extraction. One way to get around this is to let your ground espresso dose sit for 30-120 minutes before pulling the shot. Email info@colorroasters.com for more questions about this.
If you are pre-grinding the coffee, we recommend drinking the coffee within one week of grinding.
CAN YOU GRIND MY COFFEE ON WEB ORDERS?
Yes, we can. Please select how you want your coffee to be ground at the time you place your order. Simply click on the arrow beside "Grind" and make your selection. If you need help choosing let us know the brewing method you will be using to prepare the coffee, in the notes of the order. And we will be happy to grind the coffee for you on our commercial grinder.
DO YOU HAVE BREW RECIPES?
These are in the works! We are compiling a bunch and even shooting some video, to help you brew like us at home.
In the meantime...go here: Pour Overs | Aeropress to get some expert advice.
MY COFFEE TASTES WEAK, WHAT'S THE PROBLEM?