Day 9 | Colombia Jose Giraldo Salpicon Gesha

8 oz. bag — $34

Light Roast
Natural Process

This gesha is José's "jewel" lot and was grown with special care in Pijao, Quindio at the heart of the coffee triangle in Colombia. His multi-step anaerobic process results in an unusually intense geisha that is bursting with floral sweetness. This cup reminds José of salpicón, a refreshing and delicious popular Colombian drink made from mixed fruit juices.

Tasting Notes

Cherry
Watermelon Jolly Rancher
Naval Orange
Jasmine

See the Coffee Archive

Details

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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

José Giraldo, of Café 1959, is extremely passionate about bringing science, technology, and coffee together. This gesha is José's "jewel" lot and was grown with special care in Pijao, Quindio at the heart of the coffee triangle in Colombia.

For this special process, perfectly ripe cherries are selectively picked, sorted, and immediately placed in sealed tanks to ferment. After 168 hours, they are moved to tables to slowly sun dry for a total of 60 days (including two 8-day rests out of the sun). This brings out the gesha's delicate, floral profile and bright exotic fresh fruit flavors. This cup reminds José of salpicón, a refreshing and delicious popular Colombian drink made from mixed fruit juices.