Green Coffee - Colombia - Las Marias - Geisha - washed "Rio Dulce"

At Finca Las Marias in Pijao, Quindío, over ten different varieties of coffee grow at altitudes between 1,750 and 2,050 meters above sea level. This exceptional farm is the experimental field of Café 1959, where new varieties are cultivated and innovative cultivation methods are tested.

The operators of Café 1959, experienced third-generation coffee farmers, call themselves "coffee designers". Their mission is to create unique coffee delights from seed to cup. Every seed they plant is carefully selected and tested in advance for its adaptability and productivity. For them, one thing is clear: science is the key to optimizing aromas and flavor profiles and offering consumers an outstanding taste experience.

They are not only concerned with the coffee, but also with the people who drink it. Every production process is designed with the needs and wishes of the end consumer in mind. To perfect their approaches, they regularly conduct market research and test new methods. This ensures that their products are both innovative and market-oriented.

An example of their meticulous work is the processing of the coffee cherries. At Café 1959's facilities in Armenia, Quindío, the cherries undergo a natural anaerobic fermentation that lasts a total of 200 hours. First, the cherries ferment for 48 hours at room temperature. After that, they are moved to a refrigerated room with temperatures between 10 and 15 °C for 24 hours. This process is repeated three times. The result is a coffee whose complex aromas and unique flavor reflect the passion and expertise that have gone into each step of the process.