Coffee Of The Month

Jose Giraldo Cafe 1959 - Three Stage Anaerobic

Panela Sticky Recipe
Coffee cherries are collected in the ripest stage when there is a ripe pink color (22 Brix degrees), the same reason the variety is called Pink Bourbon.

Cherries were collected and put into GrainPro Bags to start the 13 hour night time trip from Huila to Quindio, where the 1959 fermentation and drying facility is located. Traveling during the night helps to control the temperature in the first stage of the fermentation that takes place in the truck.

Once arrived in Quindio and after a full 24 hr. fermentation, they pulp the coffee before putting it into closed tanks for another 24hr anaerobic fermentation, after which they open the tank, wash the coffee, rinse it, and return it once more into a dry, closed tank for the third and final 24 hr. Fermentation. Then the coffee is washed and rinsed a second time before laying it onto raised drying beds.

The end step of this process is resting the coffee, in a long, slow, shade-drying process that takes on average 40 days. All this results in the stunning coffee Cafe 1959 calls, Panela Sticky.