Colombia Jose Giraldo Wush Wush

Producer: Jose Julian Giraldo

Farm: Finca Las Marias

Processed and Dried: La Clarita Drying Station (Café 1959 Headquarters — El Caimo, Quindío)

Region: Pijao, Quindio, Colombia

Elevation Grown: 1950MASL

Variety: Wush Wush

Process: Natural 

Tastes like: Runts Candy, Raspberries, Hibiscus, and Orange Jello

Jose Giraldo has been a cornerstone of what we do at Resident since the very beginning. We’ve hosted him at the roastery for public cuppings, where he shared his passion for coffee and his process, and we’ve seen how much that passion resonates with all of you— enough to pack the parking lot and, well, maybe upset a neighbor or two.

This year, we made the trek to visit Jose at Las Marias, one of his farms in Pijao, Quindío. Las Marias is like a playground for high-end varieties. Walking down the steep mountain (seriously, it’s a workout) with Jose, we tasted cherries from tree to tree, comparing the nuances between sub-varieties of Geisha, Wush Wush, and Mocha. Jose explained how, over the past decade, he’s refined these varieties, planting, tasting, and replanting until he achieved the exact flavor profiles he wanted.

What makes this coffee so unique—and expensive—is the combination of rarity, precision, and Jose’s obsessive attention to detail. Wush Wush is a low-yielding plant, meaning each tree produces fewer cherries compared to other varieties. Combine that with the natural process Jose uses, which requires painstaking care to ensure every cherry dries perfectly, and you start to see why this coffee commands it's premium price. This has been one of the most exclusive coffees we’ve ever worked with, but when you get to experience it, you’ll understand why.

This is the most special release we’ve ever brought to the table, and we’re beyond excited for you to try it. Available in 100g boxes, this is a coffee to savor. Un poquito, porque es bendito. Grab one while you can—you’ll understand why Jose’s work means so much to us.

Also, yes, the mountain climb back up was brutal. We’re already training for next year.