Day 3 | Colombia Jose Giraldo Kombucha Pink Bourbon

8 oz. Bag — $25

Light Roast
Natural Process

A ridiculously crazy fermented fruit explosion! Jose Giraldo, of Cafe 1959 Quindio, brings us this unique experimental coffee from Avcevedo, Colombia. This cutting edge, multi-step anaerobic fermentation process includes allowing the coffee to ferment ‘kombucha’ style, resulting in incredibly vivid flavors and a truly one of a kind cup.

Tasting Notes

Candied Cherry
Berry Kombucha
Fresh Squeezed Orange Juice
Pickled Watermelon Rind

See the Coffee Archive

Details

Brew Guides • Brew Guides • Brew Guides • Brew Guides • Brew Guides • Brew Guides • Brew Guides • Brew Guides • Brew Guides • Brew Guides • Brew Guides • Brew Guides • Brew Guides • Brew Guides • Brew Guides • Brew Guides • Brew Guides • Brew Guides • Brew Guides • Brew Guides • Brew Guides • Brew Guides • Brew Guides • Brew Guides • Brew Guides • Brew Guides • Brew Guides • Brew Guides • Brew Guides • Brew Guides • Brew Guides • Brew Guides • Brew Guides • Brew Guides • Brew Guides • Brew Guides • Brew Guides • Brew Guides • Brew Guides • Brew Guides • Brew Guides • Brew Guides • Brew Guides • Brew Guides • Brew Guides • Brew Guides • Brew Guides • Brew Guides • Brew Guides • Brew Guides

Chemex

Form meets function in the classically beautiful Chemex brewer. Grind size is critical when brewing with this method since the brew bed can get large. Use a coarser grind to experience bright and floral fruit notes.

Sourcing & Processing

Jose Giraldo, of Cafe 1959, is on the cutting edge of Colombia’s experimental coffee processing. Known for his innovation, he brings us this unique coffee from Quindio in Avcevedo, Huila, Colombia.

Ripe cherries are picked, sorted and immediately placed in sealed tanks on a transport truck. The anaerobic fermentation process remains uninterrupted for the 12 hour drive to the processing mill. At the mill, the coffee is allowed to ferment ‘kombucha’ style with water, continuously added oxygen, and a scoby cultivated from mucilage pectin. After 348 hours, the coffee is sun dried on raised beds, vacuum packed, and aged for 3 months. This results in incredibly vivid flavors and a one of a kind cup.