We are thrilled to bring you even more coffee from Colombia!
This is a stunning Sidra by way of José Giraldo at Cafe 1959.
This coffee is more than deserving of our World Class category and in our opinion, it is absolutely silly. Every year this coffee comes across our cupping table it’s a true experience.
In the cup, we’re tasting notes of peach fizz, tropical fruit, and raisin with a juicy mouthfeel!
€ 29,98 – € 235,44
We are thrilled to bring you even more coffee from Colombia!
This is a stunning Sidra by way of José Giraldo at Cafe 1959.
This coffee is more than deserving of our World Class category and in our opinion, it is absolutely silly. Every year this coffee comes across our cupping table it’s a true experience.
In the cup, we’re tasting notes of peach fizz, tropical fruit, and raisin with a juicy mouthfeel!
| Weight | N/A |
|---|---|
| Dimensions | N/A |
| Roasted For | Espresso, Filter |
| Size | 125g, 1kg, 250g |
Jose is a 3rd generation coffee producer and the family has been growing coffee for over 50 years. His father (who has a Ph.D. in food engineering) was the driving force behind researching the effects of different processing methods and logging them in the lab. Jose carried on this interest and has designed a series of his own methodology for processing coffee. He implements these methods on both coffee they grow at the family estate, Las Marias, as well as with cherries they buy from partner farms across Colombia.
This coffee is part of Jose’s purchasing program where he buys exotic cherries from other producers to process and sell them himself. This Sidra comes from his partner farm El Provenir where he pays a 200% premium to bring it to the cafe 1959 operation.
This lot is made of only perfectly ripe Sidra cherries. The triple fermentation process starts with placing the whole cherries in sealed tanks, before being transported to the 1959 processing station in Quindío. During the first 48 hrs, this coffee makes a natural Carbonic Maceration as pressure builds up in the tanks during transport. This creates lixiviates (liquid runoff produced after applying pressure to the whole cherries) which are collected and then heated up, before being reintroduced to the fermenting coffee. The tanks are then sealed again for 60 hours. Finally, the tanks are opened for 48 hours of aerobic fermentation before they go straight to the drying room where the coffee is carefully monitored for over 30 days.
The Las Marias Estate sits at an altitude of 1950masl within the forests of the Andes Mountain Range. On the farm, they have planted only rare and exotic varieties.
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