Jose Giraldo Panela Sticky

**PRE-ORDER FOR 12/15 Holiday Roast Date**

Processor: Finca El Diamante --> Jose Giraldo
Origin: Huila --> Quindio, Colombia
Elevation: 1750 MASL
Variety: Pink Bourbon
Process: Double Washed, 3-Stage Anaerobic
Roast Level: Light
Importer: Yellow Rooster Coffee Imports
Flavor Notes: Tangerine, Pineapple, Sugarcane, Floral, Juicy, Round


If you know, you know. When you see a coffee that has touched the hands of Jose Giraldo, there's only one thing to do... drink it. Jose is one of the absolute leaders in processing innovation coming out of Quindio right now and we are beyond hyped to be roasting one of Jose's well known creations in this Pink Bourbon lot dubbed, Panela Sticky. Jose holds a special place in Enjoy's heart as the first ever jar release (back in Nov. '23) was one of his coffees and really got this whole thing in motion for us. Not to mention, we've been able to link up in person a couple of times over the years as well as countless voice memo's and DM's keeping up with each other. This coffee was brought to us by more friends lol - the great folks of Yellow Rooster. Let's dig into this holographic drop!

As told by Yellow Rooster: Las Marías Estate is the third-generation legacy of José Giraldo, a farmer who transformed his family’s farm from commercial coffee production into a hub of genetic research and ultra-specialty coffee innovation. Working alongside his wife, María Rivera, José has spent the last decade refining every aspect of cultivation and processing to produce competition-grade coffees that have captured the attention of baristas, roasters, and coffee enthusiasts worldwide. ...Many of his microlots have been selected for international barista and roasting competitions, a testament to their extraordinary flavor depth, balance, and complexity.

This coffee comes to us by way of José’s processing center at El Danubio, where he applies his science and techniques to some of the finest Pink Bourbon cherries grown in Huila José’s most trusted allied farmer partners. At Yellow Rooster, this coffee has become a year-round staple, having worked with it since 2023.

The process starts with ripe cherry that has been trucked overnight (to help keep temperatures down) from Huila to Quindío, about a 10 hour drive. Once at El Danubio, the cherries are rinsed and placed into an anaerobic chamber for 24 hours. The next day, the coffees are pulped and placed back into the anaerobic chamber for 24 hours. Then, the coffees are washed and placed back into the anaerobic chamber for 24 hours. Finally, they’re washed and placed out to dry on raised beds until achieving the desired moisture and water activity, which usually takes up to three weeks.

The resulting cup is some of the finest expression of the pink bourbon variety that we have found. Bright florals, crisp acidity and a lingering, bodied sweetness that keeps drinkers coming back for more.

...............yeah. Panel Sticky kinda hits all the marks for us in terms of a 10/10 pink bourbon lot. Tropical sweetness, floral complexity, and a round and juicy body really make this one of the more drinkable anaerobic lots we've ever tasted. All the characteristics are vibrant, but remain extremely balanced.

In the cup you're hit with tropical and citrus aromatics alongside some chamomile florals. As you start to sip, a big and effervescent tangerine-like acidity is complimented by a syrupy tropical sweetness a la pineapple and passionfruit. The body of this coffee continues to develop and is round and weighted while remaining juicy and silky texturally throughout. In the finish you get this great sugarcane / lighter molasses-like caramel note that lasts and lasts.

This coffee is a must if you're a fan of pink bourbon and / or just incredible competition-tier coffee.