- tastes like
anaerobic double fermentation
We're very excited to continue our partnership with José Giraldo! This specific coffee comes via a partnership between Cafe 1959 and Finca El Diamante.
Cafe 1959 runs a program where they process cherries from different farms at their La Clarita drying station. They partnered up with El Diamante in order to make a collab where they wanted to create a product that was sweet, clean, bright, and easy to drink as their main focus.
This coffee is the Pink Bourbon variety and it is theorized that it is a cross mutation between native Ethiopian accession and Bourbon plants. The general characteristics of this varietal include good production, beautiful pink ripening, and the sweetest mucílage you have ever imagined.
For this lot, the cherries were collected and put into Grainpro bags in order to start the 13-hour nighttime trip from Huila to Quindio, where the 1959 fermentation and drying facility is located. Traveling during the night helps to control the temperature in the first stage of the fermentation that takes place in the truck.
After arriving in Quindio and completing the initial 24-hour fermentation, the cherries are pulped, then put into closed tanks in order to have another 24 hours of anaerobic fermentation. After this the coffee is washed and rinsed before it is put into a dry closed tank for another 24 hours of fermentation, then washed and rinsed again, followed by drying on raised beds. Here the coffee has a long slow dry that takes around 40 days under shade.
Expect notes of cantaloupe, toffee, and papaya!
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All coffee containers contain whole coffee beans.
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- el diamante
- jose giraldo
- la claritas drying station
- 1750 masl
- pink bourbon