{"product_id":"rio-dulce-gesha-jose-julian-giraldo-cafe-1959-colombia","title":"STANDART X LWCR - Río Dulce Gesha - José Julián Giraldo, Cafe 1959 - Colombia","description":"\u003cp\u003eRead the review from Coffee Review: \u003ca href=\"https:\/\/www.coffeereview.com\/review\/colombia-rio-dulce-gesha\/\" rel=\"noopener noreferrer\" target=\"_blank\"\u003ehttps:\/\/www.coffeereview.com\/review\/colombia-rio-dulce-gesha\/\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003eName: Río Dulce Gesha\u003cbr\u003eProducer: José Julián Giraldo, Café 1959\u003cbr\u003eRegion: Pijao, Quindío, Colombia\u003cbr\u003eFarm: Finca Las Marias\u003cbr\u003eProcess: Washed \u003cbr\u003eVariety: Gesha\u003cbr\u003eAltitude: 2,050 MASL\u003cbr\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eFresh Crop!\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eNotes: candied lemon, papaya, dried mango, white florals, tea-like\u003c\/p\u003e\n\u003cp\u003eLearn about the farm, processing, and flavor development on the landing page for this special project by \u003ca rel=\"noopener noreferrer\" title=\"Little Waves Coffee X Cafe 1959 X Standart Rio Dulce Gesha - Landing Page\" href=\"http:\/\/standart.littlewaves.sbs\" target=\"_blank\"\u003etapping here\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp\u003eStill want more? Do a deep dive on values alignment, Gesha selections, family, and more by \u003ca rel=\"noopener noreferrer\" title=\"Cafe 1959 X Little Waves Coffee Roasters X Standart - Rio Dulce Deep Dive Videos\" href=\"https:\/\/www.dropbox.com\/home\/Cafe%201959%20X%20Little%20Waves%20Coffee%20X%20Standart%20-%20Deeper%20Dive\" target=\"_blank\"\u003etapping here\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRecommended Brew Ratios:\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003eEspresso\u003c\/strong\u003e: \u003cbr\u003e\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003e17.5 grams of finely ground coffee in, 37 ml of espresso out\u003cbr\u003e\u003c\/span\u003e\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003eGrind Size\u003c\/span\u003e\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003e: 325 microns\u003cbr\u003e\u003c\/span\u003e\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003eWater Temperature\u003c\/span\u003e\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003e: 92 C (198 F)\u003cbr\u003e\u003c\/span\u003e\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003ePump Pressure\u003c\/span\u003e\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003e: 9 Bars\u003cbr\u003e\u003c\/span\u003e\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003ePreserve VOCs\u003c\/span\u003e\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003e: Extract first 40% over chilling rocks\u003cbr\u003e\u003c\/span\u003e\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003eTime\u003c\/span\u003e\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003e: 32 seconds\u003cbr\u003e\u003c\/span\u003e\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003eTDS\u003c\/span\u003e\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003e: 8.52%\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eAdjust for location humidity and personal preference.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOrigami Air S\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp class=\"cvGsUA direction-ltr align-center para-style-body\"\u003e\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003eBrew Ratio\u003c\/span\u003e\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003e: 1:15\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"cvGsUA direction-ltr align-center para-style-body\"\u003e\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003e16 grams in, 240 ml water.\u003cbr\u003e\u003c\/span\u003e\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003eGrind Size\u003c\/span\u003e\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003e: 670 microns\u003cbr\u003e\u003c\/span\u003e\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003eWater Temperatures\u003c\/span\u003e\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003e: 92 C (198 F)\u003cbr\u003e\u003c\/span\u003e\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003eFilter\u003c\/span\u003e\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003e: Sibarist Fast Cone Filter\u003cbr\u003e\u003c\/span\u003e\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003eTime\u003c\/span\u003e\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003e: 2 minutes 25 seconds\u003cbr\u003e\u003c\/span\u003e\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003eTDS\u003c\/span\u003e\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003e: 1.3%\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"cvGsUA direction-ltr align-center para-style-body\"\u003e\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003eBrew Method\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli class=\"cvGsUA direction-ltr align-center para-style-body\" style=\"text-align: left;\"\u003e\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003ePre-infuse 54 ml, letting it drip over a chilling rock from four fingers above the brewer.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003eWith the chilling rock moved out of the way, pour 62 ml from four fingers above the brewer, spiraling out then in.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003eAs the water finishes draining, pour another 62 grams, spiraling out from the center, from close to the brewer.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003eFor the last pour of 62 ml, keep the pour low, slow and centered with minimal agitation.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003eEnjoy!\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"cvGsUA direction-ltr align-start para-style-body\" style=\"text-align: left;\"\u003eWatch videos, see more brew method recipes, and more \u003ca href=\"https:\/\/standart.littlewaves.sbs\" rel=\"noopener noreferrer\" target=\"_blank\"\u003eHere\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAbout Jose:\u003cbr\u003e\u003c\/strong\u003eWe have been working with José for 3 years now and have loved watching his flourishing journey in getting his coffee the recognition it deserves.\u003c\/p\u003e\n\u003cp\u003eJosé 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.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eJosé 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 we are now happy to see his innovations bring us this delicate, floral, vibrant Gesha which has been 10 years worth of selection.  \u003c\/p\u003e\n\u003cp\u003e\u003cstrong style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eThe Process:\u003cbr\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp class=\"cvGsUA direction-ltr align-start para-style-body\"\u003e\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003eDay 1: Delicate Gesha coffee cherries get \u003c\/span\u003e\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003ehand-picked\u003c\/span\u003e\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003e at the \u003c\/span\u003e\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003epeak of ripeness\u003c\/span\u003e\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003e at Finca Las Marias, high up on a North Face of the Western side of the East Andes outside of Pijao, Quindío, Colombia, then transported to La Clarita Lab \u0026amp; Drying Station Southeast of El Éden, Qunidío.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"cvGsUA direction-ltr align-start para-style-body\"\u003e\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003eDay 2: The coffee cherrries are then placed in open tanks to \u003c\/span\u003e\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003eferment in a 12˚C refrigerated room for 24 hrs\u003c\/span\u003e\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003e.\u003c\/span\u003e\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none white-space-prewrap\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"cvGsUA direction-ltr align-start para-style-body\"\u003e\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003eDay 3: The Cherries are \u003c\/span\u003e\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003epulped and rinsed\u003c\/span\u003e\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003e and put back into the refrigerated storage room in open tanks for another 24 hours.\u003c\/span\u003e\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none white-space-prewrap\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"cvGsUA direction-ltr align-start para-style-body\"\u003e\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003eDay 4: The pulped coffee is \u003c\/span\u003e\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003ewashed, drained, and laid out to dry in three-tier raised beds\u003c\/span\u003e\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"cvGsUA direction-ltr align-start para-style-body\"\u003e\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003eDays 5 - 6: The coffee is laid on the first (highest) bed for 1-2 days to remove excess moisture and then \u003c\/span\u003e\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003emoved\u003c\/span\u003e\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003e down \u003c\/span\u003e\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003eto the second or third tier\u003c\/span\u003e\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003e, which are less exposed to the sun.\u003c\/span\u003e\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none white-space-prewrap\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"cvGsUA direction-ltr align-start para-style-body\"\u003e\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003eDay 7 - 16: When the coffee reaches 20-25% moisture level, the coffee is collected from the drying beds and \u003c\/span\u003e\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003eplaced into hermetically sealed grain pro bags\u003c\/span\u003e\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003e and put back into the \u003c\/span\u003e\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003erefrigerated\u003c\/span\u003e\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003e storage for 8-10 days \u003c\/span\u003e\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003eto slow ferment\u003c\/span\u003e\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"cvGsUA direction-ltr align-start para-style-body\"\u003e\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003eDays 17 - 27 +: The coffee is then put back on the \u003c\/span\u003e\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003ethird (lowest) tier of the drying beds to dry slowly\u003c\/span\u003e\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003e to the perfect 10.5% moisture, \u003c\/span\u003e\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003ecarefully sorted\u003c\/span\u003e\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003e, dry milled, and \u003c\/span\u003e\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003erested\u003c\/span\u003e\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003e before shipment.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eLeon visited Jose’s farm and lab end of September '23 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.\u003c\/p\u003e\n\u003cp\u003eRead Leon’s Field Report from his late September Farm and Lab visit: \u003ca href=\"https:\/\/littlewaves.sbs\/blogs\/news\/field-report-an-in-depth-visit-to-finca-las-marias-with-jose-giraldo\" rel=\"noopener noreferrer\" target=\"_blank\"\u003eField Report\u003c\/a\u003e\u003c\/p\u003e\n\u003cdiv class=\"row row-1\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\u003cstrong\u003e*IF you would like this coffee ground, please specify brew method in comments. \u003cbr\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\u003cstrong\u003eoptions come in 100 grams or 10 oz bag\u003c\/strong\u003e\u003c\/em\u003e\u003c\/p\u003e","brand":"Little Waves Coffee Roasters","offers":[{"title":"100 grams Whole Bean","offer_id":46660100456700,"sku":null,"price":28.75,"currency_code":"USD","in_stock":true},{"title":"10 oz Whole Bean","offer_id":46660100489468,"sku":null,"price":67.25,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0070\/3676\/4221\/files\/IMG-2487.jpg?v=1784243672","url":"https:\/\/littlewaves.sbs\/products\/rio-dulce-gesha-jose-julian-giraldo-cafe-1959-colombia","provider":"Little Waves Coffee Roasters","version":"1.0","type":"link"}