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Colombia

Los Tres Mosqueteros

Chiroso

Felipe won 1st place in the 2020 Colombia Cup of Excellence with a lot of the same varietal and process! Tastes of cola and blood orange.

Body     Acidity
Roasted omni for filter and espresso

All for one, and one for all! Los Tres Mosqueteros won the 1st place in the 2020 Cup of Excellence with a washed lot of Chiroso—just like this one!

Felipe is originally from the Tolima region of Colombia and is his family’s 1st generation of coffee growers alongside his brother.

His first contact with the industry was when he was 16. Felipe shadowed his brother in visiting coffee producers around the region—he worked with a coffee exporter. A few years later, he left to study Agro-Industrial Engineering in Cauca while his brother bought some land in Antioquia, where he planned to start his own production. When Felipe finished his degree, he decided to join the family business.

Los Tres Mosqueteros

The area of Urrao, where the estate is located, is very special for the production of specialty coffee. It is a valley at 1950 MASL, with a very stable temperature of 19 degrees Celsius that makes the cherries develop slower and denser than in other areas. Surprisingly though, Urrao is not famous as a coffee-producing region: its main activity is the production of avocado.

For Felipe and his brother, kickstarting the coffee production felt extremely difficult. The main reason? They tried to grow 80,000 coffee plants completely organic and from scratch, later losing 80% of those initial trees. Today, however, things look a bit better, and they have 25,000 coffee trees—50% currently organically grown and slowly transitioning to a fully organic coffee plantation.


CHIROSO VARIETAL

Felipe explains that the Chiroso variety became popular in Urrao thanks to Carmen Montoya, the winner of the 2014 Cup of Excellence. She named this coffee tree “Chiroso” because its leaves looked different.

Los Tres Mosqueteros won the 1st place in the 2020 Cup of Excellence with a washed lot of Chiroso—just like this one!

Los Tres Mosqueteros


WASHED PROCESS

Daily cherry collections are fermented in bags for 24 hours as whole cherry, then pulped and left to dry ferment in tanks. This process is repeated for 5 daily cherry pickings. The accumulated coffee is then washed clean on the 6th day and commingle fermented on the 7th day. Finally, the coffee is left to dry on parabolic raised beds to control temperature and humidity to export requirements. According to the buyers, Condesa Co Lab, this process contributed to highlighting the Pink Bourbon variety’s red fruits and floral characteristics.

Los Tres Mosqueteros

Los Tres Mosqueteros

 

All the images and information about this coffee and its producers have been kindly shared by the importer, Condesa, 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.

1:3
dose:yield
ratio

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.

1:16.7
beans:water
ratio

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

1:14.3
beans:water
ratio

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

1:12
beans:water
ratio

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

Producer

Felipe Henao Triana

Farm/Coop

Los Tres Mosqueteros

Country

Colombia

Region

Urrao, Antioquia

Altitude

2100m above sea level

Varietals

Chiroso

Process

Washed

Body

Acidity

Tasting notes

Silky, cola, blood orange

Roast style

Omniroast

Varietals

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 Antioquia region of Colombia

The region where coffee was first introduced to Colombia and where the FNC originated. It has the largest growing area by hectare of all Colombian growing regions

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.


Coffee delivery: coffee in resealable bag and farm information card

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