Hoyo Rico (Colombia, Washed)
THE DETAILSCountry: Colombia
Producer: Arnulfo Caro
Varietal: Chiroso
Process: Washed
Notes: Mango, kiwi berry, rooibos
Mood: Refreshing, refined, elegant
Genre: Classic fiction
FULFILMENT POLICYWe roast on weekends. Orders placed Saturday - Friday will be shipped the following Monday.
ARNULFO CARO AND HOYO RICOArnulfo Caro and Martha Cartagena, a husband-and-wife duo, started growing coffee a few years ago in Anzá, Colombia. Previously, Arnulfo worked as a gold miner and it was through his brother that he was inspired to devote his attention to coffee production.
The farm is situated at a high altitude, where they focus on extremely high quality varieties of Gesha and Chiroso. Arnulfo is primarily responsible for the work on the farm, while Martha tends to the processing and drying.
We have purchased a small amount of their washed Chiroso, and we couldn’t be more excited to have this as our first offering of this exciting varietal. Cherries are picked at peak ripeness, where the seeds are then held in the cherries for three days before de-pulping. The seeds are then submerged in water for up to six days for fermentation, washed, and then dried on raised beds.
In the cup we get a wonderful tropical concoction, with subtle tea-like aromatics. We taste mango, kiwi berry, and rooibos tea.
THE DETAILSCountry: Colombia
Producer: Arnulfo Caro
Varietal: Chiroso
Process: Washed
Notes: Mango, kiwi berry, rooibos
Mood: Refreshing, refined, elegant
Genre: Classic fiction
FULFILMENT POLICYWe roast on weekends. Orders placed Saturday - Friday will be shipped the following Monday.
ARNULFO CARO AND HOYO RICOArnulfo Caro and Martha Cartagena, a husband-and-wife duo, started growing coffee a few years ago in Anzá, Colombia. Previously, Arnulfo worked as a gold miner and it was through his brother that he was inspired to devote his attention to coffee production.
The farm is situated at a high altitude, where they focus on extremely high quality varieties of Gesha and Chiroso. Arnulfo is primarily responsible for the work on the farm, while Martha tends to the processing and drying.
We have purchased a small amount of their washed Chiroso, and we couldn’t be more excited to have this as our first offering of this exciting varietal. Cherries are picked at peak ripeness, where the seeds are then held in the cherries for three days before de-pulping. The seeds are then submerged in water for up to six days for fermentation, washed, and then dried on raised beds.
In the cup we get a wonderful tropical concoction, with subtle tea-like aromatics. We taste mango, kiwi berry, and rooibos tea.
THE DETAILSCountry: Colombia
Producer: Arnulfo Caro
Varietal: Chiroso
Process: Washed
Notes: Mango, kiwi berry, rooibos
Mood: Refreshing, refined, elegant
Genre: Classic fiction
FULFILMENT POLICYWe roast on weekends. Orders placed Saturday - Friday will be shipped the following Monday.
ARNULFO CARO AND HOYO RICOArnulfo Caro and Martha Cartagena, a husband-and-wife duo, started growing coffee a few years ago in Anzá, Colombia. Previously, Arnulfo worked as a gold miner and it was through his brother that he was inspired to devote his attention to coffee production.
The farm is situated at a high altitude, where they focus on extremely high quality varieties of Gesha and Chiroso. Arnulfo is primarily responsible for the work on the farm, while Martha tends to the processing and drying.
We have purchased a small amount of their washed Chiroso, and we couldn’t be more excited to have this as our first offering of this exciting varietal. Cherries are picked at peak ripeness, where the seeds are then held in the cherries for three days before de-pulping. The seeds are then submerged in water for up to six days for fermentation, washed, and then dried on raised beds.
In the cup we get a wonderful tropical concoction, with subtle tea-like aromatics. We taste mango, kiwi berry, and rooibos tea.
Got time for a story?
Along with tasting notes, our coffees come with memory notes – a mouthful of words to contextualize what you’re drinking.
Gardens sigh in Hoyo Rico
The mother wanders through her garden, grown wild within the bones of what was once the third Painted Lady on Steiner Street, its warm porchlight bulb throwing a mango glow onto the pavement. They say the homes were more beautiful once – brighter, better kept – but to her they’ve simply exhaled, softened into a dream. The sight of them takes her breath before it can leave her mouth.
She moves slowly, wicker basket over her arm. With each step, its weight grows as kiwi berries drop obligingly from winding vines – each one letting off a sigh as it falls. The garden gives without question.
Later, with her family gathered at the table, they’ll drink what she’s brewed – a slow-steeped elixir of the day’s harvest, fragrant rooibos leaves the final flourish. They pass cups from hand to hand. Traded stories will give way to poems, long meandering chronicles punctuated with interruptions and laughter.
Day yields to night and even the moon, robed and reverent, descends for her share.
