Name: José Julián Giraldo, (Café 1959)
Processing Lab: La Clarita, Quindio, Colombia
Notes: watermelon, honey, mace, rhubarb, passionfruit aftertaste.
Process: Natural 360 hour Scoby Kombucha Fermentation
Variety: Pink Bourbon
Altitude: 2,050 MASL
Recommended Brew Ratios:
Espresso: 1:2 - 1:2.1 (17.5-18g in, 35-38 out, 25-28 seconds)
Filter: 1:16
199 f water
Batch Brew: 1:16.8
For Pink Bourbon Scoby Kombucha Fermentation, Jose Giraldo fills a large tank with Pink Bourbon coffee cherries setup to undergo a 360-hour fermentation process. He has dialed in the timing of the fermentation just right, built upon years of testing. During the fermentation, Jose pumps oxygen through the coffee mass. The coffee is alive and a kind of scoby forms over the top of the tank as would a kombucha.
The result is a one-of-a-kind coffee with a honey mouthfeel and notes of watermelon, mace, and rhubarb.
Leon visited Jose’s farm and lab end of September and wrote up a field report to capture Jose’s beautiful farm, lab, and family. Hit up the Explore / News section of our site to learn about this special place and partner. Thanks to Yellow Rooster Coffee Imports for the supply and for visiting our roastery with Jose a couple of times in the last years.
Read Leon’s Field Report from his late September Farm and Lab visit: Field Report
*IF you would like this coffee ground, please specify brew method in comments.
options come in 100 grams or 10 oz bag
