Colombia Variety Series: TYPICA
Traceability: Finca Las Marias by José Giraldo of Café 1959. Quindío, Colombia
Process: Anaerobic Natural
Elevation: 6,400 ft (1950 m)
Notes: Nutella, Grapefruit, Hibiscus
Method: Espresso, Drip (1:16) and Cold Brew.
Net weight: 12 ounces/340 grams
José Giraldo, the founder of Café 1959 in Quindío, Colombia has staked out a reputation in Colombia as a leader of the new fermentation movement taking ahold of the country, inspiring farmers, roasters, baristas and drinkers to adventure into new territories of flavor. We’ve been working with him since 2020.
The story on this lot is a fun one: José calls this lot “Ancient Typica”. A few years ago, José realized he had maxed out his capacity at Finca Las Marías, high above the town of Pijao in Quindío, Colombia. He started asking around town about the fallow land that abutted Las Marías, and eventually acquired the property. The mountainous terrain was covered with overgrowth, including vines, grasses and various shrubs and other trees. In order to make room for coffee, he began the work of clearing the underbrush, only to realize that there were already coffee trees underneath the overgrowth. Surprised, he took this new discovery to the old men in the town square. Some of them confirmed they had worked that very land when they were younger, and in doing the math, José surmised that these root systems could be up to 70 years old! For context, the Colombian Coffee Federation recommends re-planting new trees every seven years!
In somewhat of an experiment, José wanted to see what these 70 year old roots were capable of producing. Pure Typica varieties are extremely rare in Colombia these days, and these roots represent a harkening back to an era long gone in Colombian agriculture. After analyzing the first few harvests, José nailed a fermentation protocol that is both faithful to the origins of this variety while being appealing and functional to a modern palate. We’re lucky to have early access to this coffee and present it to coffee drinkers far and wide!
This super-sweet coffee has some mild tropical juiciness and some good baking spice elements. A complete cup across the board!
Traceability: Finca Las Marias by José Giraldo of Café 1959. Quindío, Colombia
Process: Anaerobic Natural
Elevation: 6,400 ft (1950 m)
Notes: Nutella, Grapefruit, Hibiscus
Method: Espresso, Drip (1:16) and Cold Brew.
Net weight: 12 ounces/340 grams
José Giraldo, the founder of Café 1959 in Quindío, Colombia has staked out a reputation in Colombia as a leader of the new fermentation movement taking ahold of the country, inspiring farmers, roasters, baristas and drinkers to adventure into new territories of flavor. We’ve been working with him since 2020.
The story on this lot is a fun one: José calls this lot “Ancient Typica”. A few years ago, José realized he had maxed out his capacity at Finca Las Marías, high above the town of Pijao in Quindío, Colombia. He started asking around town about the fallow land that abutted Las Marías, and eventually acquired the property. The mountainous terrain was covered with overgrowth, including vines, grasses and various shrubs and other trees. In order to make room for coffee, he began the work of clearing the underbrush, only to realize that there were already coffee trees underneath the overgrowth. Surprised, he took this new discovery to the old men in the town square. Some of them confirmed they had worked that very land when they were younger, and in doing the math, José surmised that these root systems could be up to 70 years old! For context, the Colombian Coffee Federation recommends re-planting new trees every seven years!
In somewhat of an experiment, José wanted to see what these 70 year old roots were capable of producing. Pure Typica varieties are extremely rare in Colombia these days, and these roots represent a harkening back to an era long gone in Colombian agriculture. After analyzing the first few harvests, José nailed a fermentation protocol that is both faithful to the origins of this variety while being appealing and functional to a modern palate. We’re lucky to have early access to this coffee and present it to coffee drinkers far and wide!
This super-sweet coffee has some mild tropical juiciness and some good baking spice elements. A complete cup across the board!
Traceability: Finca Las Marias by José Giraldo of Café 1959. Quindío, Colombia
Process: Anaerobic Natural
Elevation: 6,400 ft (1950 m)
Notes: Nutella, Grapefruit, Hibiscus
Method: Espresso, Drip (1:16) and Cold Brew.
Net weight: 12 ounces/340 grams
José Giraldo, the founder of Café 1959 in Quindío, Colombia has staked out a reputation in Colombia as a leader of the new fermentation movement taking ahold of the country, inspiring farmers, roasters, baristas and drinkers to adventure into new territories of flavor. We’ve been working with him since 2020.
The story on this lot is a fun one: José calls this lot “Ancient Typica”. A few years ago, José realized he had maxed out his capacity at Finca Las Marías, high above the town of Pijao in Quindío, Colombia. He started asking around town about the fallow land that abutted Las Marías, and eventually acquired the property. The mountainous terrain was covered with overgrowth, including vines, grasses and various shrubs and other trees. In order to make room for coffee, he began the work of clearing the underbrush, only to realize that there were already coffee trees underneath the overgrowth. Surprised, he took this new discovery to the old men in the town square. Some of them confirmed they had worked that very land when they were younger, and in doing the math, José surmised that these root systems could be up to 70 years old! For context, the Colombian Coffee Federation recommends re-planting new trees every seven years!
In somewhat of an experiment, José wanted to see what these 70 year old roots were capable of producing. Pure Typica varieties are extremely rare in Colombia these days, and these roots represent a harkening back to an era long gone in Colombian agriculture. After analyzing the first few harvests, José nailed a fermentation protocol that is both faithful to the origins of this variety while being appealing and functional to a modern palate. We’re lucky to have early access to this coffee and present it to coffee drinkers far and wide!
This super-sweet coffee has some mild tropical juiciness and some good baking spice elements. A complete cup across the board!
All coffee will be roasted to order Monday, December 14 or Monday, December 21 and shipped the same day through USPS priority mail unless otherwise specified.
Net weight: 16 ounces (454 grams)