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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 BourbonAltitude: 2,050 MASL Recommended Brew Ratios:Espresso: 1:2 - 1:2.1 (17.5-18g in, 35-38 out, 25
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Little Waves Coffee Roasters on Instagram: Sweet article on @cafe1959 in @solo.magazine by @thomaswensma. Wensma dives into José Giraldo's heritage as a coffee farmer and his unique experiments and coffee processing outcomes
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