Gloria Cecilia

Description

For the past three years in a row, we have brought in Gloria's Chiroso from the main harvest in Urrao, which happens between December-February. This year we had the privilege to bring on yet another harvest of Gloria's coffee from June of this Summer! This is our first time having Gloria's coffee multiple times in one year - and honestly when we heard about this harvest being available we immediately requested to purchase some. Gloria's coffee is considered a staple on our menu, and is one of those instant buys for us every time the harvest rolls around.

Her Chiroso also happens to possess one of our absolute favorite profiles for this variety. The clarity is immense, with juicy stone fruit and prominent florality. We are of the mindset that since coffee is an organic product, it changes with the seasons and even harvest to harvest, so you will notice that this Summer harvest of Gloria's Chiroso has different flavor notes than the Winter/main harvest that just exited our menu this past June. In this latest iteration, we detect apple blossom, peach, and lemonade, with a long and sweet lingering finish. This is a great opportunity to follow along with a specific coffee variety and how it progresses through time by trying each harvest separation.

Gloria's coffee is depulped immediately after being harvested, and then she does the "Cochadas" method of fermentation which has become more common around Urrao - the seeds are fermented underwater in tanks and new coffee is added daily to the batch of fermentation as it is harvested. The entire batch is then washed together at the end of the week of harvest, and dried as single lot until desired moisture content is reached.

Text from Thankfully Coffee's listing.