Introduction:At the 28th Best of Panama (BOP) competition in 2024, the Chiroso variety from Finca Luna Negra earned a remarkable score of 94.1 to claim the championship in the Varietals category, once again proving the strength of this Colombian-origin variety. This article will take you on an exploration of Chiroso’s varietal origins, genetic background, cultivation traits, and unique flavor profile, while also analyzing its roasting potential and brewing recommendations in depth—giving you a comprehensive understanding of this highly acclaimed specialty coffee bean.
In 2024, the 28th Best of Panama (commonly abbreviated as BOP) competition once again became the focus of the specialty coffee world. In the Varietals division, Chiroso from Finca Black Moon achieved an exceptionally high score of 94.1, taking home the top prize. This is not Chiroso’s first time in the spotlight—in the 2023 BOP competition, it secured second place with a score of 91.88, showcasing consistently high-level and stable flavor potential.
This year’s BOP featured three main categories: washed Geisha, natural Geisha, and Varietals. The Varietals division brought together rare and emerging coffee varieties from around the globe. Chiroso stood out among many competitors not only because of its outstanding score but also due to its distinctive aromatic expression and rich, full-bodied taste that left a deep impression on the judges.
Chiroso was first discovered in Urrao, Antioquia—a region in northern Colombia—and not through an official breeding program. As a key origin of Colombian coffee, Antioquia boasts a wealth of microclimates and high-altitude environments. The growing conditions here are both challenging and promising, giving rise to many unique varieties. Urrao, with its high elevation and significant day-night temperature variation, has long been an ideal location for cultivating cold-resistant, high-quality coffee varieties.
The year 2014 marked Chiroso’s rise to fame when it won the championship at the Colombia COE (Cup of Excellence) competition that year, along with third and eleventh places also going to Chiroso. Since then, the variety has gradually gained attention from farms in other producing regions, spreading within Colombia and soon being introduced to Panama, further demonstrating its adaptability to diverse environments.
Initially, due to its slender bean shape, Chiroso was mistaken for a natural mutation of Caturra, hence the name “Chiroso,” which in the local Colombian language means “slightly elongated.” However, subsequent genetic research confirmed that Chiroso is not directly related to Caturra nor is it a mutant strain of it. Research found that genetically, Chiroso is closer to certain native Ethiopian varieties rather than the Bourbon family, which explains its unique aroma and flavor profile.
In terms of plant characteristics, Chiroso bears a strong resemblance to Caturra, with relatively small, light green leaves and high productivity, though it is also susceptible to leaf rust. Its coffee cherries are elongated in shape, which is also one of the sources of its name. The coffee beans themselves are long and pointed, with high density—this allows them to withstand higher temperatures and longer roasting times during the roasting process, helping to fully develop sweetness and complexity.
In terms of flavor, Chiroso exhibits intense floral notes and multi-layered fruit tones, with a bright and deep acidity often reminiscent of the well-known high-altitude variety Geisha. However, unlike Geisha, Chiroso tends to have a fuller body, delivering a more rounded and substantial mouthfeel. Additionally, thanks to its high-altitude growth and Ethiopian heritage, Chiroso offers a richly layered flavor profile, often accompanied by tea-like notes, citrus, tropical fruits, and even subtle spicy undertones.
For roasters, Chiroso is a highly promising variety. Its high density and solid bean structure make it suitable for medium to dark roasting, especially when extending the Maillard reaction phase, which can further highlight sweetness and caramelization layers. However, if the goal is to emphasize its fruity and floral characteristics, lighter to medium roasts can showcase clear, bright acidity and aromas. Therefore, it is recommended to adjust the roasting curve based on the final brewing style.
Overall, Chiroso has not only achieved repeated success in competitions but also become a standout new star in the specialty coffee market with its unique genetic background and flavor traits. Whether for coffee farmers, roasters, or coffee enthusiasts, this Colombian variety that shines in Panama is well worth exploring and appreciating in depth.
The above content is compiled by CoffeeHunters, a coffee news website.
