Las Marias Estate is the latest addition to the Giraldo family farms.
When Jose Giraldo started looking for a new farm, he was searching for a very specific kind of place: high elevation, native forest, good light exposure, and the right conditions to grow exotic coffee varieties with real clarity. He found it in Pijao, Quindío, a quiet town in the Andes known for its altitude, landscape, and calm pace.
Las Marias had been abandoned for more than 20 years. The farm was overgrown with grass and invasive plants, but between all of that, some old coffee trees were still alive. Around 7000 Typica trees, roughly 70 years old, were found in a neglected state. Jose and his team started restoring the land and selecting the strongest genetics to keep building the farm with intention.
The Geisha variety became the main focus. Seeds were sourced from Panama and carefully cultivated at Las Marias, with close attention to the delicate nature of the trees. For this Rio Dulce Double Washed lot, only the finest Geisha selections from the farm were harvested. Cherries were picked at peak ripeness, with a Brix level above 22, before being transported to the Café 1959 facilities at La Clarita Drying Station.
The process is precise and layered. After pulping, the coffee is placed into closed tanks for a first 24-hour anaerobic fermentation. The tank is then opened, the coffee is washed, and placed into a second closed tank for another 24-hour fermentation. After that, the coffee is washed again, rinsed, and dried on raised beds.
The result is a highly controlled washed Geisha with extra depth from the double fermentation. Clean, elegant, and structured, with the kind of clarity we look for in exceptional Colombian Geisha.
A double washed Geisha from Las Marias Estate in Pijao, Quindío, produced by Jose Giraldo and the Giraldo family.
Las Marias was restored after more than 20 years of neglect, with old Typica trees still standing and new Panamanian Geisha genetics carefully cultivated on the farm. For this Rio Dulce lot, only the finest Geisha selections were harvested at peak ripeness, above 22 Brix.
The coffee is pulped, fermented for 24 hours in closed tanks, washed, fermented again for another 24 hours, washed once more, and dried on raised beds. Clean, structured, and elegant, with extra depth from the double washed process.
FORM vs FUNCTION vs LESS WASTE
We love good packaging design, but not waste. That’s why we aim for a balance between aesthetics and sustainability. Finding food-safe solutions that work across local and international recycling systems isn’t easy, but we take it seriously. For us, reuse, reduce, recycle is more than just a label.
When ordering coffee, you can choose from three packaging types:
A.M.O.C. JAR
Made from fully recyclable PET. Lightweight, durable, and made to be reused endlessly.
REFILL
A low-waste option, vacuum-packed in thin, food-grade PP without a valve or zipper. About 40% lighter than standard bags and easier to recycle. These are not retail-friendly and may lose vacuum in transit—this doesn’t affect quality. Transfer to a container after opening. Not freezer-safe unless portioned first.
KILO BAG
For larger orders, we use high-barrier packaging that protects freshness and is recyclable under certain conditions. We chose it for both performance and environmental impact.
You’ll find more on our packaging choices and sustainability approach on the about page.
ESPRESSO VS FILTER ROAST
Our filter roasts are designed for clarity and expression, but they’re great for both filter and espresso brewing. In fact, we often prefer the brighter, more expressive profile they bring to espresso.
Espresso roasts, on the other hand, are specifically developed for espresso brewing only. We don’t recommend using them for filter methods, as they’re tailored for higher extraction and a more classic cup profile.
Choose based on your taste and brew method, but know we stand behind both.
ROAST DATE
All our coffees are shipped as fresh as possible, typically within a few days of roasting. We don’t sit on a lot of stock and roast multiple times a week, so what you receive has been roasted recently, usually no longer than a 7-10 days before shipping, but it could also be roasted and shipped the same day.
You’ll find the exact roast date printed on the label. We recommend resting the coffee for a few days after roasting to allow it to degas and open up in flavour.
