Colombia Río Dulce Geisha (Double Washed)

Río Dulce is an absolute gem from the rare collection of micro-lots produced by José Julián Giraldo of Café 1959. Grown in the high-altitude mountains of Pijao, Quindío, this exceptional Geisha represents over a decade of meticulous genetic selection and innovative processing. It is a remarkably clean, structured, and elegant coffee designed for those who appreciate true clarity and complex floral character in the cup.

☕ The Profile

• Flavor Notes: Rose, Plum, Vanilla, Candied Lemon, Earl Grey, and White Flowers.
• Aroma: Intense jasmine, fresh citrus, and white florals.
• Acidity: Medium, crisp, and vibrant (reminiscent of lemon marmalade).
• Body & Mouthfeel: Silky, delicate, and tea-like with a sweet, syrupy finish.

📊 Coffee Specifications

• Producer: José Julián Giraldo & Family (Café 1959)
• Farm: Finca Las Marías
• Origin: Pijao, Quindío, Colombia
• Altitude: 1,900 – 2,050 MASL
• Variety: 100% Panamanian Geisha genetics
• Process: Temperature-Controlled Double Washed Anaerobic Fermentation
• Harvest Brix Level: >22° (Picked strictly at peak ripeness)

🔬 The Process

The incredible clarity of Río Dulce comes from extreme precision at the La Clarita Drying Station.

1. Harvest & Selection: Handpicked Geisha cherries are selected at an optimal sugar content exceeding 22 Brix.
2. First Fermentation: The cherries are pulped and placed into sealed oxygen-free tanks for a 24-hour anaerobic fermentation phase strictly controlled at 14°C.
3. The First Wash: The coffee is completely washed to clean the parchment.
4. Second Fermentation: The beans undergo a second 24-hour closed-tank fermentation phase, keeping the exact same 14°C temperature profile to layer complex acidity without over-fermenting.
5. Final Wash & Shade Drying: After a final rinse, the lot is dried slowly on raised beds away from direct sunlight. This slow, stress-free drying locks in the volatile organic compounds (VOCs) that give the coffee its floral fragrance.

📖 The Producer Story

José Giraldo left his career in the textile sector in 2015 to take over the family estate following the passing of his mother, Clara—naming his project Café 1959 in honor of her birth year. Alongside his father, a food scientist, José set out to restore Finca Las Marías, a high-elevation farm that had been completely abandoned for over 20 years.

Instead of traditional mass farming, José approached agriculture through a scientific lens. He meticulously walked the fields, tasting individual cherries directly from the branches to isolate and breed trees that naturally yielded the highest sweetness and distinct floral traits. Ten years of genetic selection, coupled with strict temperature and pH control, have turned Río Dulce into an award-winning micro-lot celebrated by world-class roasters globally.