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Canta Ranas

It’s the first time we’ve ever tasted, roasted and served Chiroso. This rare varietal is highly resilient and productive while also having complex flavour structure. We taste yellow peach, orange juice, raspberry and rosehip.

Body     Acidity
Roasted omni for filter and espresso

This VS Colombian is another new varietal for us: Chiroso, which is resilient, yield-efficient and delivers outstanding floral notes.


It’s the first time we’ve ever tasted, roasted and served Chiroso—a relatively new varietal originating in the Urrao region of Antioquia, Colombia. This rare and wild mutation is highly resilient and productive (in terms of harvest yield), and its cupping profile is generally complex and floral. Because of this magical combo, we believe we will see much more of it in the future… Just remember, you saw it here on VS first ;)

Canta Ranas Chiroso Edward Sandoval

The hills at Canta Ranas


On the foothills of the Los Nevados—an active volcano and national park near the small town of Santa Isabel, Tolima—we find Canta Ranas (‘singing frogs’ in Spanish). This coffee farm is baptised after the many amphibians living in the nearby water source, which become incredibly active (and loud) when it rains.

Edward was born into a coffee-growing family. However, when it was time to join the workforce, he pursued a career in agriculture from a different angle; his main job for years was technical advisor and QC cupper for Colombia’s national coffee organisation, FNC. But sometime later, he returned to hands-on coffee production by establishing his own estate, Canta Ranas.

When he purchased the land in 2015, there was not much in it. It was a coffee farm in the 1900s but had been abandoned for many years. During the first 5 years, his brother Jorge and an administrator were in charge of bringing life back to the estate while Edward was still working for the FNC, then relocating to Guatemala to work for the international exporter OLAM.

In 2020, prompted by the pandemic, he and his family returned to Santa Isabel and focused full-time on producing high-quality coffee. Edward, his wife Jerly, and their two children moved to Canta Ranas and built a new farmhouse to reside in—complete with a sample roaster and a cupping lab.

Canta Ranas Chiroso Edward Sandoval

Edward and the family

Canta Ranas Chiroso Edward Sandoval

More than coffee: here you see beans within the farm land

Over the last two years, his priority has been updating and improving the existing infrastructure and practices: a more sophisticated water filtration system, new drying beds and an additional small silo to finish drying the coffee with more control and precision. The is to maximise the land’s potential through higher yields and outstanding cup quality.

Today, 5 hectares of the farm grow coffee, with the remaining land dedicated to plantain and a local passionfruit called ‘granadilla’. Over 70% of the coffee trees are Chiroso, and the rest is a variety garden/experiment field where he grows Moka, Gesha, Wush Wush and Pink Bourbon to test which varieties perform well in Canta Ranas‘ unique terroir and climate.


As we said above, Chiroso is a wild, rare, very new varietal from which we don’t know much. Edward prefers it because of its high productivity in Santa Isabel’s cooler climate and exquisite cup quality.


During the harvest, Edward hires 14-15 labourers to pick coffee and assist with processing. These workers live in the original farmhouse, which is almost 100 years old. Edward prefers hiring local labour, who return every year and are well-trained in the correct selection of cherry.

Canta Ranas Chiroso Edward Sandoval

A hand depulper

During 4 consecutive days, freshly picked mature cherries were depulped and placed into a fermentation tank—so the final lot fermented for a total time of ~96 hours and included cherries from 4 different picking batches. This multi-stage method, plus the cool temperatures, allowed for an exceptionally long fermentation period, contributing to a vibrant, winey acidity in the coffee’s cup profile.

The resulting parchment was then washed using clean water from nearby rivers and streams and then carefully dried over 8–15 days on parabolic beds (which protect the coffee from the rain and prevent condensation from dripping back onto the surface).


Time to brew and experience first hand this new varietal. Check out any brewing notes below, or send us an email/Instagram message for tips and guidance. Enjoy!

All the images and information about this coffee and its producers have been kindly shared by the importer, Melbourne Coffee Merchants, and edited by us, Sample Coffee (unless linked to or credited otherwise). Read more about this fantastic coffee here.

Need any brewing tips?

Head to our brew guides and find your favourite filter method—or head straight to our single origin espresso recipe. If you have further questions, send us an email. We’re always keen to help.


All the images and information about this coffee and its producers have been kindly shared by the importer, Melbourne Coffee Merchants, and edited by us, Sample Coffee (unless linked to or credited otherwise).

Resting beans inside the sealed bag helps develop peak flavours and acidity

Learn how long and why you should wait in our brewing window recommendations.

Try our brew recipes and videos

Our brewguide recipes are easy to follow and designed to bring the best out of our coffee.


To brew on espresso, we recommend using 20g of beans (dose) to get 60g of espresso out (yield), during 24-28 seconds.

g dose
g yield
View the how to brew espresso (single origin) guide.


To brew in infusion/fed brewers (V60, Chemex) use a ratio of 1:16.7 ratio of beans:water.

g beans
g water
View full recipes and videos in our brewguides


To brew in immersion brewers (plunger, AeroPress, Kalita, batch brewer) we recommend using a 1:14.3 ratio of beans:water

g beans
g water
View full recipes and videos in our brewguides


To brew as cold brew we recommend using a 1:12 ratio of beans:water

g beans
g water
View full recipes and videos in our brewguides


Edward Sandoval






1,900–2,000m above sea level







Tasting notes

Yellow peach, orange juice, raspberry, rosehip

Roast style


Map showing location of Colombia Canta Ranas


Chiroso varietal

Chiroso is most likely a mutation of the Caturra variety, which historically has been planted around Urrao in Colombia.

The location

Coffee from Colombia

Colombia is one of the largest coffee producers in the world and benefits greatly from having one of the most unique and complex set of micro-climates of all coffee producing nations.

The Tolima region of Colombia

The word ‘Tolima’ comes from the local indigenous language and means a “river of snow or cloud”.

Farm processes

Washed process

Machines are used to remove the flesh from the coffee cherry before being fermented in water, washed again, and finally sun dried. This process tends to result in more distinct, cleaner flavours.

1 brew note from subscribers

Coffee delivery: coffee in resealable bag and farm information card

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