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70
Aviary 022 Sergio Caro
Ethiopian Chiroso
(Light)
from January 05, 2026
(35 days after roast)
20.0g
→
80.4g
(1:4.0)
in 29.5s
2.6 (195 um from chirp)
on P100 w/ SSP 98HU
TDS: 5.13%
EY: 20.62%
| Acidity Quality | 6.5 |
| Acidity Intensity | 8 |
| Flavor Separation | 7 |
| Perceived Sweetness | 7 |
| Perceived Body | 7 |
| Finish Quality | 6.5 |
| Finish Intensity | 8 |
| Basket | Sworks stepdown std flow |
| Vessel | Sweese cappuccino cup |
Bean notes:
Chiroso coffee grown at 2,400 in Caicedo by Sergio Caro; selectively hand-picked at peak ripeness by four pickers; sorted; floated; oxidized for 1 day in trays; fermented in cherry for 3 days in closed plastic barrels in darkness; pulped using a drum pulper; fermented for two days in closed barrels; washed; fermented for two more days in closed barrels; washed; dried in marquee drier for 8-10 days.
Notes:
Melon, florals, citrus. Dryness takes over in the finish. Much improved taste over 225 um burr gap but still has slight astringency.
Next step is to reduce extent of temperature decline.
RO with post brew remin using 4 drops custom KHCO3.