José Giraldo Typica Natural
José Giraldo Typica Natural
115g bag · Next shipment around Oct 31
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This is a majorly fun and funky coffee produced by José Giraldo through Cafe 1959. High on the funk scale at 4.5, this coffee manages to dance in the cup without being binny. A typica natural, we get big concord grape on the nose and in the cup, followed by gooseberry tartness and watermelon candy. Feedback on this coffee has been astounding, with several people saying it reminded them of the first time they had specialty coffee. We hope it lives up to that hype, and we hope you enjoy this coffee as much as we do.
Sold in 115g bags and 20g centrifuge tubes.
- Funk
- 4.5CleanFunky
- Intensity
- –DelicateBold
- Processing
- –ClassicAdvanced
- Importer
- Yellow Rooster
- We paid
- 14.50/lb not including transport. for the green coffee, before roasting
Brew it
CETO Breezy
For coffees at 1.5 funk and above.
- Brewer
- V60 · Cafec Abaca filter
- Dose
- 13 g coffee : 200 g water
- Grind
- Medium-coarse · 700 µm · 23 clicks C40
- Water
- ⅓-strength Third Wave Water Classic (or 60 ppm GH + 30 ppm KH)
- Temp
- 87°C
- Bloom
- 40 g · 1 minute
- Pours
- 5 × 40 g, fast (~10 ml/s)
- Total time
- 2:45 (last pour before 2:00)
- Rest
- 6+ weeks off roast
- 0:00Bloom with 40 g and let it sit a full minute.
- 1:00Pour 40 g in tight circles, spout close to the bed. Take the kettle off the base.
- ~1:20–2:00Three more 40 g pours, each just before the bed is exposed.
- ~2:45Drawdown finishes. Serve warm or over ice; skip the flash chill.
Got a Switch? Pour the hot water in first so it cools toward 75°C, add the grounds, mix gently, steep 10 s, then open and continue from the second pour (hit 160 g after taring). The cold bloom tames fermenty notes. On a Deep27: 8 g : 120 g, 6 × 20 ml pours.
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