Description
Red grape, plum honeysuckle, purple fruit. Very sweet, medium – heavy body. This is competition grade coffee.
Pino Alto Geisha Natural Processing Method
- Selective Harvesting: Cherries are picked at their ripest stage, ensuring a 20 Brix grade sugar level for optimal sweetness.
- First Fermentation: Whole cherries are placed in a closed tank for 96 hours, allowing a natural carbonic fermentation to develop deep elegant flavors.
- Drying: Once the fermentation is complete, the coffee carefully dried in raised African beds for approximately 45 days, ensuring a controlled temperature below 35°C to achieve a 10-11% moisture content.
About Cafe 1959 / Las Marias Estate
The Legacy of Excellence
Las MarÃas 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, MarÃa 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.
A Treasure Trove of Rare & Exclusive Varieties
Spanning 23 hectares, Las MarÃas 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 RÃo 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.
At the heart of Las MarÃas Estate is a commitment to genetic precision, driven by years of research at El Danubio Estate, the Giraldo family’s original farm. By selectively breeding the most promising Geisha progenies, the farm has developed some of the world’s most exclusive Geisha lines, with cup profiles that consistently achieve the highest scores in competitions and professional cuppings.
The Science of Quality
Innovation at Las MarÃas Estate is deeply rooted in scientific expertise. José’s father, Dr. Germán Giraldo, holds a PhD in Food Science, specializing in osmotic drying of fruits—a knowledge base that has been instrumental in refining fermentation and post-harvest processing.
Las MarÃas Estate integrates this scientific approach with its natural microbiota, preserved through 7 hectares of untouched native forest, ensuring that its fermentation techniques yield extraordinary complexity, clarity, and structure in every cup.
| Country of Origin | Colombia |
| Region | Quindio |
| Producer Type | Microlot |
| Farm Name | Finca Las Marias |
| Process | Natural |
| Growing Altitude | 2,050 masl |
| Varietal | Geisha |
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