Colombia · Anaerobic
Colombia Los Pinos
Roasted by Kickapoo Coffee
Sergio Caro’s Anaerobic Chiroso is an intensely fruited and elegant coffee featuring layers of blackberry, white peach, and blood orange.
From the roaster
Sergio Caro’s Anaerobic Chiroso is a remarkable expression of one of Colombia’s most sought-after varieties. Meticulous fermentation brings layers of blackberry, white peach, and blood orange to a coffee that is intensely fruited, elegant, and beautifully composed.
Due to its small lot size, this coffee is roasted only once per week.
— Kickapoo Coffee
Context
Produced by Sergio Caro, the Colombia Los Pinos represents a compelling example of the Chiroso varietal cultivated in Colombia. This specific lot has undergone an anaerobic process, a technique that often influences the final cup profile by intensifying acidity and deepening the complexity of fruit-forward characteristics. When evaluating such coffees, roasters like Kickapoo Coffee look for a balance between the inherent qualities of the bean and the impact of the fermentation environment.
In the cup, this coffee presents distinct notes of blackberry, white peach, and blood orange. While individual experiences may vary, enthusiasts often consult a flavor wheel to better articulate these nuanced profiles. Anaerobic-processed coffees are frequently noted for their unique, often wine-like acidity and heightened sweetness, making them a distinct departure from traditional washed profiles. This selection highlights the ongoing innovation in processing techniques currently shaping the landscape of specialty coffee production.
In the Encyclopedia
Frequently asked questions
Where is Colombia Los Pinos grown?
Colombia Los Pinos, roasted by Kickapoo Coffee, is sourced from Huila, Colombia.
What does Colombia Los Pinos taste like?
Expect tasting notes of blackberry, white peach, and blood orange.
How is Colombia Los Pinos processed?
Colombia Los Pinos uses the Anaerobic process.
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Last verified: October 14, 2026 · Browse all beans.