Competition Series: Competition Coffee

SCA Score 90/100. This isn't an everyday coffee, but a competition-grade batch intended for professional baristas, international competitions, and enthusiasts seeking extreme sensory profiles. Picapau's Competition Series selects ultra-limited micro-batches with exceptional sensory characteristics.

Chiroso: Colombia's Most Sought-After Variety

Chiroso is an extremely rare cultivar of mysterious origins. Discovered in Urrao (Antioquia, Colombia) in the early 2000s, it was initially believed to be a mutation of Caturra. Recent genetic studies have identified Chiroso as an Ethiopian landrace variety —a native Ethiopian variety whose arrival in Colombia remains unexplained.

In 2014, Chiroso won the Cup of Excellence Colombia with Carmen Montoya, catapulting the variety into the specialty world. Characteristics:

• Morphology: Elongated pearl-colored grain (hence "chiroso" = slightly elongated in rural slang)
• Profile: Complex, aromatic, elegant. Similar to Gesha in its floral delicacy and vibrant fruitiness.
• Rarity: Limited cultivation at high altitude (1,750m+), delicate plant susceptible to rust and climate stress
• Potential: Maximum cup quality, ideal for filter extractions and competition espresso

Finca Las Flores: Family Excellence in Huila

Jhoan Manuel Vergara Ayure has managed Finca Las Flores since 1990. Starting with 18,000 trees, it has grown to 90,000 plants on fertile Huila soils (1,750 m). Since 2006, the Ayure family has regularly participated in the Cup of Excellence, growing exotic varieties: Pink Bourbon, Tabi, Java, Maracaturra, and Chiroso.

Huila is Colombia's quintessential specialty region: a perfect combination of volcanic soils, high altitude, and an ideal climate.

Thermal Shock Natural: Extreme Fermentation

The Thermal Shock process is an avant-garde technique developed by Colombian pioneers like Diego Bermudez and Wilton Benitez. The goal: to enhance aromatic complexity by manipulating temperature during fermentation.

Stages of the Jhoan Vergara trial:

1. Selection: Only 100% ripe drupes, high sugar content (high Brix)
2. Cold water immersion: Whole drupes immersed in cold water initially
3. Gradual warming: Water temperature slowly increased to 40-50°C
4. Thermal shock: Drupes suddenly chilled in cold water
5. Mechanism: Heat opens the pores of the seed cells, allowing aromatic compounds to leak from the fermented biomass. Sudden cooling contracts the pores, "sealing" aromas inside the grain.
6. Drying: Sun dried (African beds) strict temperature/humidity control

The result: an exponential amplification of fruitiness, florality, and complexity. A sensory profile impossible with traditional processes.

Sensory Profile: Explosive Fruity

• Acidity (5/5): Maximum, vibrant, multi-dimensional. Malic (apple-peach), citrus, red wine
• Sweetness (4/5): Medium-high. Ripe peach, concentrated yellow fruit
• Body (4/5): Medium-full, silky not heavy
• Complexity (5/5): Extreme aromatic stratification

Dominant notes:
Nose: Yellow peach, lavender, white flowers
Palate: Peach + hibiscus (karkadè) + berries + yellow fruit

Finish: Very long, it evolves continuously as it cools

Medium Roast: Balance for Premium Espresso

Picapau calibrates the medium roast to preserve the vibrant acidity and floral-fruity profile of the Chiroso, developing sweetness and body for a balanced espresso extraction. This is not a traditional Italian espresso, but a high-end espresso for sophisticated palates.

Recommended Extraction

Espresso (competition-style):
18-20g, 40-45g yield (ratio 1:2.2), 25-28sec, 92°C, pressure profiling if available

Filter (ideal for maximum expression):
V60/Chemex, 15g:250ml, 93°C, slow extraction 3-3:30min

Storage: Consume within 3 weeks of opening for maximum freshness.
Important: Manufacturers may change the composition of their products. This means that product packaging may contain different information than that shown on Tumn®. Therefore, please always pay attention to the label and read the warnings and instructions provided on the product before using it.