More: We're so excited to have this coffee for the first time! We were wowed at first taste. We sourced this coffee from our partners at Yellow Rooster Coffee who has worked with José Giraldo to help get his coffee in the market.
José left the textile sector to dedicate himself to coffee full-time in 2015 when he was 23 years old, to help his father re-establish the farm after his mother, Clara, passed away. The brand “1959” is named in honor of the year of her birth.
José has come a long way on his coffee education journey and we are tasting the rewards of his dedication. After receiving feedback from his colleagues at the SCA Expo in Seattle in 2015, José returned to Colombia and began studying coffee and applied some of the conversations he had in Seattle about pH, Brix and temperature control. Along with the help of his father, a food scientist, they began working on the basics: Cleanliness, manual selection of ripe cherry, even and controlled drying (slow and shade essential to José’s process) — and they landed on a natural Caturra lot they call “Mesa Alta”, which won a gold medal in Australia and a silver in the USA’s Golden Bean 2018 competition.
This was the wind they needed in their sails, and "Mesa Alta" became the blueprint for everything they have done in the last few years — careful attention to detail in processing and drying, cherry and variety selection. The Natural Caturra “Mesa Alta” lot continues to be the foundational lot on offer from 1959, while they’ve expanded into developing other protocols with new varieties (Gesha, Pink Bourbon, Orange Striped Bourbon, Mokka, etc). They’ve also recently begun a cherry purchasing program with their friends and neighbors across Colombia, often purchasing at 50-60% higher than internal markets offer for the same quality.
We cannot wait for you to try this unique, special, and incredibly delicious coffee!
*IF you would like this coffee ground, please specify brew method in comments.