Several years ago, in the Urrao region, where Chiroso was discovered, coffee farmers growing Chiroso noticed that some plants grew very tall, resembling Bourbon varieties. They bred them separately and named them Bourbon Chiroso. However, this species is unrelated to Bourbon, just as Caturra Chiroso is unrelated to Caturra; it was simply a misnaming based on plant height. CoffeeBare Colombia sent leaves and seeds of this "tall Chiroso" to RD2 Vision in France (a leading coffee genetic fingerprinting laboratory) for testing. The results showed that "Bourbon Chiroso" is genetically homologous to and highly similar to "Caturra Chiroso," both being Ethiopia Landrace (a native Ethiopian species). However, it differs from Caturra Chiroso at two gene loci, which influence plant height and fruit morphology, respectively, thus classifying it as a variant of Caturra Chiroso. The testing results indicate that Chiroso's genes are relatively unstable and highly prone to mutation. Elkin is a hardworking farmer in the Urrego family. The Urrego family has two farms, Los Naranjos and La Esmeralda, both located in the village of San Carlos in the Urrao region. Elkin works with his two brothers, both cultivating the Bourbon-Cirosso variety. The Los Naranjos farm is at a high altitude, resulting in a very cold climate, requiring Elkin to wait a longer fermentation time than other producers. This batch of all-red hand-picked cherries is hand-sorted, with the skins and pectin removed. While fermentation in the Urrao region typically takes 36 to 48 hours, Elkin waits 72 hours to easily wash the mucilage off the beans. This unique microclimate distinguishes this coffee. After 72 hours of fermentation, the beans are washed and dried on raised drying racks for 30 days. During cupping, the palate reveals floral notes, a bright lime acidity, and a green tea-like finish.