Jose Giraldo - Río Dulce
Jose Giraldo - 1050
17
"Río Dulce · Jose Giraldo · Double Washed · Geisha · Las Marías, Pijao, Quindío
Río Dulce is the product of two farms. The Giraldo family
evaluated 46 distinct Geisha progenies at El Danubio, their
genetics farm, and replanted the strongest at Las Marías.
This lot comes from that second generation of selection, and it
scored 88.02 points.
The lines were chosen for three things: high altitude, volcanic
soils, and how well they hold up through long, precisely managed
fermentation. Las Marías gives them all three. The estate
covers 20 hectares in the mountains of Pijao, Quindío,
between 1,800 and 2,050 metres, with strong swings between day and
night temperatures. Seven hectares are kept as native forest, which
the family credits with feeding the microbial diversity their
fermentations depend on.
Those fermentations are designed with Germán Giraldo, who
holds a PhD in Food Science, and every lot is processed on site at
La Clarita Lab.
Río Dulce is harvested at 20 Brix and fermented three
times. The whole cherry spends 12 hours in a closed tank, is pulped
without water, and ferments for 24 hours in open tanks. After a
first wash comes a third, open air fermentation of 24 hours, then a
full wash. The coffee dries for about 25 days on raised African
beds, kept below 35°C, until it reaches 10 to 11%
moisture.
The cup is lemon and orange with lemon verbena and green tea, and
a candied, syrupy sweetness."
General Information
About the Farm
Las Marías Estate covers 20 hectares in the mountains of Pijao, Quindío, between 1,800 and 2,050 metres, with 7 hectares kept as native forest. Founded by Jose Giraldo and María Rivera and now run by three generations of the Giraldo family, it processes every lot on site at La Clarita Lab and supplies competition grade microlots to more than 50 roasters in 25 countries.