Las Marias Estate is the newest farm of the Giraldo family, Jose was intentionally looking for a farm with high elevation, surrounded by native forest and with luminosity conditions that would bring out the best quality of the most exotic coffee varietals. 

Pijao, Quindio is a super small town in the heart of the Andes Mountains, a quiet and peaceful place Where while looking for land Jose discovered Las Marias, a farm abandoned 20 years before. The farm was covered with grass and invasive plants, but there were some rare cherries in the middle of that mess - 7,000 Trees of 70 year old Typica in an abandoned state. They recovered those Typica trees and started the selection of the best genetics they wanted to grow in Las Marias. Of course Geisha was the crown varietal they wanted to grow there. They obtained seeds from Panama and carefully nourished those trees. As elegant and fragile as they are in cupping, these trees are equally fragile in the growing process.

For this Salpicon lot , they picked only the best of the selection of their Geisha Genetics in Las Marias. The cherries were picked at the perfect moment of ripeness (when the brix grade was > 22)and then sent to the Cafe 1959 Facilities at La Clarita Drying station and fermented in sealed tanks with natural CO2 produced by the same fermentation for 96 hours. The coffee was then subjected to a lengthy, slow drying process lasting an average of 40 days.

Recommendation: 
Resting time: 2-3 weeks
Filter brew: 1:15-16, 91c 
Espresso: 1:2.7 - 88c, 32s