GESHA Colombia — Las Marias

Las Marias Estate is the latest addition to the Giraldo family farms. When Jose Giraldo started looking for a new farm, he was searching for a very specific kind of place: high elevation, native forest, good light exposure, and the right conditions to grow exotic coffee varieties with real clarity. He found it in Pijao, Quindío, a quiet town in the Andes known for its altitude, landscape, and calm pace. Las Marias had been abandoned for more than 20 years. The farm was overgrown with grass and invasive plants, but between all of that, some old coffee trees were still alive. Around 7000 Typica trees, roughly 70 years old, were found in a neglected state. Jose and his team started restoring the land and selecting the strongest genetics to keep building the farm with intention. The Geisha variety became the main focus. Seeds were sourced from Panama and carefully cultivated at Las Marias, with close attention to the delicate nature of the trees. For this Rio Dulce Double Washed lot, only the finest Geisha selections from the farm were harvested. Cherries were picked at peak ripeness, with a Brix level above 22, before being transported to the Café 1959 facilities at La Clarita Drying Station. The process is precise and layered. After pulping, the coffee is placed into closed tanks for a first 24-hour anaerobic fermentation. The tank is then opened, the coffee is washed, and placed into a second closed tank for another 24-hour fermentation. After that, the coffee is washed again, rinsed, and dried on raised beds. The result is a highly controlled washed Geisha with extra depth from the double fermentation. Clean, elegant, and structured, with the kind of clarity we look for in exceptional Colombian Geisha. A double washed Geisha from Las Marias Estate in Pijao, Quindío, produced by Jose Giraldo and the Giraldo family. Las Marias was restored after more than 20 years of neglect, with old Typica trees still standing and new Panamanian Geisha genetics carefully cultivated on the farm. For this Rio Dulce lot, only the finest Geisha selections were harvested at peak ripeness, above 22 Brix. The coffee is pulped, fermented for 24 hours in closed tanks, washed, fermented again for another 24 hours, washed once more, and dried on raised beds. Clean, structured, and elegant, with extra depth from the double washed process.