Rio Dulce Gesha - Jose Giraldo of Cafe 1959 - Colombia - Bulk

Name: Río Dulce Gesha Producer: José Julián Giraldo, Café 1959 Region: Pijao, Quindío, Colombia Farm: Finca Las Marias Process: Washed Variety: Gesha Altitude: 2,050 MASL Notes: candied lemon, papaya, dried mango, white florals, tea-like

MAP: $28.75/100 grams or  $67.25/10 oz bag

Check out our not-to-miss landing page for this special coffee and project: https://standart.littlewaves.coffee/

Learn about the farm, processing, and flavor development on the landing page for this special project by tapping here.

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Recommended Brew Ratios: Espresso: 17.5 grams of finely ground coffee in, 37 ml of espresso out Grind Size: 325 microns Water Temperature: 92 C (198 F) Pump Pressure: 9 Bars Preserve VOCs: Extract first 40% over chilling rocks Time: 32 seconds TDS: 8.52%

Adjust for location humidity and personal preference.

Origami Air S

Brew Ratio: 1:15

16 grams in, 240 ml water. Grind Size: 670 microns Water Temperatures: 92 C (198 F) Filter: Sibarist Fast Cone Filter Time: 2 minutes 25 seconds TDS: 1.3%

Brew Method

• Pre-infuse 54 ml, letting it drip over a chilling rock from four fingers above the brewer.

• With the chilling rock moved out of the way, pour 62 ml from four fingers above the brewer, spiraling out then in.

• As the water finishes draining, pour another 62 grams, spiraling out from the center, from close to the brewer.

• For the last pour of 62 ml, keep the pour low, slow and centered with minimal agitation.

• Enjoy!

Watch videos, see more brew method recipes, and more Here.

About Jose: We have been working with José for 3 years now and have loved watching his flourishing journey in getting his coffee the recognition it deserves.

José left the textile sector to dedicate himself to coffee full-time in 2015 when he was 23 years old, to help his father re-establish the farm after his mother, Clara, passed away. The brand “1959” is named in honor of the year of her birth.

José has come a long way on his coffee education journey and we are tasting the rewards of his dedication. After receiving feedback from his colleagues at the SCA Expo in Seattle in 2015, José returned to Colombia and began studying coffee and applied some of the conversations he had in Seattle about pH, Brix and temperature control. Along with the help of his father, a food scientist, they began working on the basics: Cleanliness, manual selection of ripe cherry, even and controlled drying (slow and shade essential to José’s process) and we are now happy to see his innovations bring us this Panela Sticky Pink Bourbon. A beautiful thing we see happening in Colombia is that producers buy cherries from each other to process in their own labs or processing stations. These Pink Bourbon Cherries were purchased by José from Finca El Diamante in Huila and brought to his processing station, La Clarita in Quindio.

The Process:

Day 1: Delicate Gesha coffee cherries get hand-picked at the peak of ripeness at Finca Las Marias, high up on a North Face of the Western side of the East Andes outside of Pijao, Quindío, Colombia, then transported to La Clarita Lab & Drying Station Southeast of El Éden, Qunidío.

Day 2: The coffee cherrries are then placed in open tanks to ferment in a 12˚C refrigerated room for 24 hrs.

Day 3: The Cherries are pulped and rinsed and put back into the refrigerated storage room in open tanks for another 24 hours.

Day 4: The pulped coffee is washed, drained, and laid out to dry in three-tier raised beds.

Days 5 - 6: The coffee is laid on the first (highest) bed for 1-2 days to remove excess moisture and then moved down to the second or third tier, which are less exposed to the sun.

Day 7 - 16: When the coffee reaches 20-25% moisture level, the coffee is collected from the drying beds and placed into hermetically sealed grain pro bags and put back into the refrigerated storage for 8-10 days to slow ferment.

Days 17 -

The Rio Dulce Gesha, produced by José Julián Giraldo of Café 1959, represents a meticulous approach to coffee cultivation in Pijao, Quindío. Sourced by Little Waves Coffee Roasters, this lot showcases the distinct characteristics of the Gesha varietal, which is widely celebrated in the specialty industry for its delicate, tea-like clarity and complex aromatic profile. Grown at 2050 masl in the Colombia · Pijao, Quindío region, the coffee undergoes a washed process, a method often utilized to highlight the inherent acidity and clean cup profile of the bean.

When evaluating such high-quality selections, enthusiasts often reference the flavor wheel to identify nuanced notes like candied lemon, papaya, and white florals. While washed coffees are generally prized for their bright, crisp acidity and transparency, the specific terroir of the Quindío region provides a unique backdrop for this particular harvest. This offering serves as a compelling example of how precise processing and varietal selection converge to create a sophisticated sensory experience.