Colombia · Pijao, Quindío
Cafe 1959 | Entre Montañas
José Giraldo · Las Marias
Cupping notes
Elegant Hibiscus · Silky Mango · Lemonade
- SKU / Lot #
- 3-2806-0050
- Variety
- Gesha
- Process
- Tyoxidator Washed
- Bag size
- 122.32 lb
- Price
- $39.00/ lb
Availability
- Yellow Rooster — Tampa, FL
- 1 bag
- Total
- 1 bags
Las Marías Estate is the third-generation legacy of José Giraldo, a farmer who transformed his family's farm from commercial coffee production into a hub of genetic research and ultra-specialty coffee innovation. Working alongside his wife, María Rivera, José has spent the last decade refining every aspect of cultivation and processing to produce competition-grade coffees that have captured the attention of baristas, roasters, and coffee enthusiasts worldwide.
At Yellow Rooster, we began working with José in 2020, having first made contact with him at the SCA Expo in 2015 in Seattle. At the time, José was called home to Armenia from Bogotá to save the family farm. Having only ever practiced conventional methods, Finca El Danubio was at the breaking point: Worsening harvests and bottom-of-the-barrel prices made keeping the farm a near-impossibility. After some hard lessons and less-than-stellar reviews of his coffee at the Expo in Seattle, José returned to Colombia determined to make some changes.
He began switching up everything: Varieties, fermentation protocols, drying protocols, cupping protocols and more, including the establishment of Finca Las Marias much farther up in the mountains, where he began to focus the majority of his coffee cultivation. The results started pouring in almost immediately, building a reputation for exceptional quality, and supplying over 50 buyers in 25 countries with some of Colombia’s most prestigious coffees. Many of its microlots have been selected for international barista and roasting competitions, a testament to their extraordinary flavor depth, balance, and complexity.
Spanning 23 hectares, Las Marías Estate is home to some of the rarest and most sought-after coffee genetics in the world, including:
● 9,000 Typica trees over 70 years old—a rarity in modern coffee farming.
● 4,000 second-generation Geisha trees, producing exceptional microlots like Río Dulce, Salpicón, and Pino Alto.
● 10,000 third-generation Geisha trees, cultivated through rigorous genetic selection to create competition-winning lots such as Entre Montañas Oxydator Washed and Entre Montañas Oxydator Natural.
● 12,000 Orange Striped Wush Wush trees, a variety known for its vibrant, floral, and fruit-forward cup profile.
● 3,500 micro Mokka trees, prized for their rich intensity and complexity.
1. Selective Harvesting: Cherries are picked at their ripest stage, ensuring a 20 Brix grade sugar level for optimal sweetness.
2. First Fermentation: Whole cherries are placed in a open tank for 12 hours, allowing initial fermentation to develop nuanced flavors.
3. Pulping & Second Fermentation: The cherries are pulped without water and transferred to an open tank, where they ferment without water for 48 hours inside the fridge room at a controlled temperature of 16 Celsius degrees.
4. Final Wash & Drying: Once the fermentation is complete, the coffee is washed again and carefully dried in raised beds for approximately 25 days, ensuring a controlled temperature below 35°C to achieve a 10-11% moisture content.