Gesha | Colombia Las Marias | Double Washed
Floral
Citrus
Peach
Roasted For
Filter
Roast Level
Light
Country
Colombia
Varietals
Gesha
Process
Washed
Learn more about this item
Learn more about this item
Beans in detail:
- Producer: José Giraldo
- Region: Pijao, Quindío, Colombia
- Process: Rio Dulce Double Washed
- Variety: 100% Gesha
- Roast Profile: Filter
- Tasting Notes: White Flowers, Candied Orange, Peach
Brew recommendation:
Brew Ratio: 1:15
Dose: 20g
Yield: 300g
Temp: 94°C
Brew Time: 2:15~2:30
Produced by José Giraldo (of Café 1959) in Pijao, Quindío. Las Marias is a high-altitude farm that José rescued from abandonment to plant exotic varieties using scientific, food-engineering principles.
- The Terroir: Situated at an extreme altitude of 1,950–2,050 MASL. The farm is surrounded by native forest, providing the luminosity and cool temperatures required to develop the delicate, tea-like qualities Geshas are famous for.
- The Process: This Double Washed lot is incredibly labour-intensive. It involves an initial whole-cherry fermentation (approx. 12–24 hours), followed by pulping and a second anaerobic fermentation in tanks. It is then washed twice to ensure extreme cup clarity.
- Flavour Profile: This is an elegant, "high-definition" coffee. It leads with a perfume of white florals (jasmine), followed by the sweetness of fresh peach and a vibrant, candied orange acidity. It is crisp, clean, and highly sophisticated.
Quantity
Regular price
$38.00
Regular price
Sale price
$38.00
Shipping calculated at checkout.
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Frequently asked questions
What is the story behind the Las Marias Estate Gesha?
Las Marias is an extreme high-altitude farm (1,950–2,050 MASL) surrounded by native Colombian forest that producer José Giraldo actually rescued from abandonment. He revived this estate specifically to plant exotic varieties using scientific agriculture. The unique luminosity and cool temperatures of this revived forest terroir develop the delicate, tea-like qualities and intense jasmine aromatics that make Gesha the most sought-after coffee variety in the world.
What makes the Rio Dulce Double Washed process a competition-grade coffee?
This coffee is a "Nano-lot," meaning it is a tiny, ultra-exclusive harvest typically reserved for world barista competition stages. To achieve this 90+ quality, José Giraldo applies food-engineering principles. The labour-intensive Rio Dulce process involves a 12–24 hour whole-cherry fermentation, followed by a second anaerobic tank fermentation, and is finally washed twice. This exact science strips away any muddy traits, delivering an elegant, "high-definition" cup with unmatched clarity.
What is the best pour-over recipe to capture this Gesha's "high-definition" clarity?
To perfectly extract the crisp, sophisticated notes of fresh peach and candied orange acidity, we recommend a 1:15 brew ratio on a manual pour-over dripper like a V60. Use a 20g dose of medium-fine coffee to yield 300g of water. Because this is a dense, high-altitude washed Gesha, use slightly hotter water at 94°C. Aim for a total draw-down time between 2:15 and 2:30 minutes to capture the elegant, perfume-like white florals without muddying the extraction.