Rojas, Colombia

At Chorro Alto in Huila, Colombia, Luz Ángela Rojas produces a standout natural-process coffee using a rare mutation of Caturra called Chiroso. Growing at 1,600–1,850 metres above sea level, her coffee benefits from Huila’s cool nights and rich volcanic soils. Luz Ángela, blending agronomic precision with a fresh entrepreneurial vision, applies meticulous attention to detail at every stage, from cherry selection to fermentation.

Caturra Chiroso is a distinctive varietal believed to be a spontaneous mutation, carrying a remarkably high concentration of floral and tropical aromatics. Its elongated seed shape hints at its genetic divergence from traditional Caturra. Unlike more common strains, Chiroso thrives at high altitudes, delivering layered complexity without sacrificing sweetness. Luz Ángela preserves these characteristics through a controlled natural process: cherries undergo 48 hours of oxidation and submerged fermentation under 25°C, followed by gentle drying at 38°C to preserve the intricate flavours.

The final cup bursts with notes of mango, melon, peach, and subtle floral accents like jasmine, carried by a juicy, honeyed sweetness. It’s a vivid expression not only of Chorro Alto’s microclimate but also of the potential locked within this still little-known varietal — crafted by a producer who sees coffee both as tradition and future.

Optimal roast

Our roast profiles are all considered omni-roast — we believe the profile created for this coffee is just right, therefore roast adjustments are not needed for filter or espresso. Simply adjust your brew ratios to suit your taste.

Our recommendation

Please visit our brew guides for detailed information on how to brew your coffee. Additionally, if you would like to ask for a bit of extra help, we always welcome questions via email or Instagram where we can try and help you by text.