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Samples Info

From The Lab To The Cup
“Science is always the answer”

“Without food engineering research behind our coffee processing, we would never discovered the way to transform an 80 points Caturra coffee into an 89 points Caturra Coffee”

Jose Julian Giraldo 

Co - Founder Café 1959

Full Story

Hand Selected Picking 

Looking for the perfect cup requires hard effort, just the best cherries are manually picked at our trees. Quality team makes an analysis of the Brix grades of the coffee fruits in order to guarantee the perfect level of sugars.

Our Farms

Origen: Finca El Danubio 

Ubicacion: Quimbaya, Quindío 

Variedades: Caturra y Castillo

Altitud: 1.450 M.A.S.L.

Proceso: Fermentacion Especial Extendida.

Secado: Al sol en camas africanas.

Tostion: Tostion media personalizada.

Origen: Finca Las Marias

Ubicacion: Pijao, Quindío 

Variedades: Geisha y Typica

Altitud: 2.150 M.A.S.L.

Proceso: Fermentacion Especial Extendida.

Secado: Al sol en camas africanas.

Tostion: Tostion media personalizada.

Origen: Finca Santa Clara

Ubicacion: Armenia, Quindío 

Variedades: Geisha y Pacamara

Altitud: 1.250 M.A.S.L.

Proceso: Fermentacion Especial Extendida.

Secado: Al sol en camas africanas.

Tostion: Tostion media personalizada.

Full Story

 

Main Office

Alicia Adorada |  Café 1959

Km 7. Via el Caimo - Portugalito

Armenia, Quindío

Offices

Colombia

Seoul

Email

Comercial@cafe1959.com

Phone

+57 3003151020

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©2020 Cafe 1959