Las Marias Estate is the latest addition to the Giraldo family’s portfolio of exceptional coffee farms. Nestled in Pijao, Quindio, a serene town in the heart of the Andes Mountains, the farm is surrounded by native forests and boasts the high elevation and optimal light conditions ideal for cultivating exotic coffee varieties. When Jose Giraldo discovered Las Marias, the farm had been abandoned for over 20 years, overrun by grass and invasive plants. Yet, amidst the wild landscape, rare coffee cherries still flourished.
The farm included 7,000 neglected Typica trees, some over 70 years old. Jose and his team embarked on an ambitious restoration, selecting the finest genetics to revitalize the estate. The Geisha variety became their centerpiece, with seeds carefully sourced from Panama and nurtured with precision. This dedication bore fruit in the Rio Dulce Double Washed Lot, crafted exclusively from Las Marias’ finest Geisha selections. The cherries were harvested at peak ripeness, with a Brix level exceeding 22, ensuring exceptional sweetness and complexity.
Meticulous Processing for an Exceptional Cup
Once harvested, the cherries were transported to the Café 1959 facilities at La Clarita Drying Station. The coffee underwent a double anaerobic fermentation process: first, pulped cherries were sealed in closed tanks for an initial 24-hour fermentation. The tank was then opened, and the coffee was washed before being transferred into a second closed tank for another 24 hours. After the second fermentation, the coffee was washed, rinsed, and carefully dried on raised beds.
The journey concluded with milling, vacuum packaging, and meticulous dispatch to preserve the coffee’s quality. The result is an extraordinary cup showcasing the vibrant flavors and delicate complexity of Geisha, a testament to the Giraldo family’s vision and dedication to excellence. Las Marias Estate is not only a revival of forgotten land but also a beacon of Colombia’s coffee innovation.
