STANDART X LWCR - Río Dulce Gesha - José Julián Giraldo, Cafe 1959 - Colombia

Read the review from Coffee Review: https://www.coffeereview.com/review/colombia-rio-dulce-gesha/

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

Fresh Crop!

 

Notes: candied lemon, papaya, dried mango, white florals, tea-like

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

Still want more? Do a deep dive on values alignment, Gesha selections, family, and more by tapping here.

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 delicate, floral, vibrant Gesha which has been 10 years worth of selection.  

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 - 27 +: The coffee is then put back on the third (lowest) tier of the drying beds to dry slowly to the perfect 10.5% moisture, carefully sorted, dry milled, and rested before shipment.

Leon visited Jose’s farm and lab end of September '23 and wrote up a field report to captu

This offering from Little Waves Coffee Roasters highlights a washed Gesha produced by José Julián Giraldo of Café 1959. Grown at 2050 masl in Pijao, Quindío, this Colombia lot showcases the meticulous processing methods employed by the producer to preserve the delicate characteristics of the varietal. Gesha is widely prized in the specialty industry for its distinct floral, tea-like clarity and complex acidity.

When evaluating the profile of this coffee, which features notes of candied lemon, papaya, dried mango, and white florals, one might reference the flavor wheel to better categorize these nuanced sensations. By utilizing a washed process, the producer emphasizes the inherent brightness and clean finish often associated with high-elevation Colombian harvests. This specific collaboration between the producer and roaster provides a focused look at how regional terroir and careful post-harvest handling influence the final cup.