Colombia Panela Sticky - Double Anaerobic Rosado - José Giraldo

We Taste - Cherry cola, cake batter, milky

José Giraldo changed the course of coffee fermentation in a decade. To improve the cup quality and longevity of an already incredible triple-washed, double anaerobic Pink Bourbon, José turned his attention to the critical stage of drying. By conditioning on raised beds, while strategically allowing airflow under parabolic dryers, the green seed's exterior was dried slowly and deliberately, allowing the core to catch up. This evenness in interior-to-exterior moisture percentage improves everything about the coffee - from roasting to the aftertaste. A light roast touch allows the beauty of this truly exceptional coffee to shine. We recommend by-the-cup brewing or single-dose espresso prep to get the most out of this rare Pink Bourbon special prep.

Roast: Light
Process: Double Anaerobic Fermentation, Double Washed - Cherries are picked at a ripe pink color (22 Brix degrees) and gathered in GrainPro bags. After a cool, overnight drive from the farm in Huila to the mill in Quindio, the cherries are fermented for twenty-four hours. The next day, the pulp is removed and the mucilage-covered coffee is anaerobically fermented in airtight tanks for a second twenty-four hours. The day after, the coffee is washed and returned to the airtight tank for a third twenty-four hour fermentation. The fermented coffee is washed again, now drying as parchment coffee on raised beds under parabolic dryers for ~40 days.
Variety: Rosado aka Pink Bourbon
Elevation: 1800 masl
Farm Location: Town of Acevedo, Huila Department, Colombia
Farm: El Diamante
Producer: José Giraldo + Cafe 1959
Processing Location: Quindio Department, Colombia
Grades / Certifications: Microlot
Harvest: September 2024

Brew Guides
Espresso: 1:2.4 in 26-28 sec.
Filter: 1:17.0