Fresh from the infamous Cafe Granja La Esperanza group of farms in Colombia, this hybrid varietal and experimental process combined produce a stunning coffee.
CGE is a multi award winning, multi competition winning group of farms famed for its high quality practices and unique coffee selections.
Five farms make up Café Granja La Esperanza – Cerro Azul, Las Margaritas, La Esperanza, Potosi and Hawaii. Cerro Azul and La Esperanza are located in the municipality of Trujillo, Las Margaritas and Potosi are in Caicedonia and Hawaii is in Sasaima, Cundinamarca.
In Cerro Azul just the Geisha variety is grown because there is the ideal microclimate for it at 1700 – 2000 masl and a temperature variation of 15 – 21 degrees Celsius. It is called Cerro Azul or ‘Blue Mountain’ because when Don Rigoberto was living on the La Esperanza farm he could see the mountain from his house, which to him looked blue and white because of the mist which surrounded its peak, on visiting the land he felt positive energy from the land and neighbours so decided to buy the land for this farm.
Las Margaritas is their self-named ‘garden of varieties’ they have coffees such as Geisha, Mokka, Laurin and Pacamara. They are also currently growing a Pink Bourbon which hasn’t given the first crop yet and a Lupe Maria which was bought to the farm from the Galapagos Islands by the former quality director. It comes from a cross of SL28 and Bourdon Sidra.
On the La Esperanza farm Laurina, Colombia, Geisha, Yellow Bourbon, Caturra and Mandela varieties are grown. They also have five permanent staff who both harvest and train the seasonal workers before they start picking coffee.
The Potosi farm was the first farm owned by Don Rigoberto’s family and it started as an Organic Certified farm in 2006, the decision was made to stop growing organic here in 2016. The farm now focuses on quality and in 2018 two lots were renovated with new varieties like Geisha and Sidra. Other varieties also grown here are San Juan, Colombia, Castillo, and Mandela.
The Hawaii farm is named after the Mokka plant which is grown here – it was originally brought to the farm from Hawaii. It’s a variety which is difficult to produce but their harvest in 2019 was the most productive in many years.
We are delighted to bring this limited edition coffee which is a unique San Juan varietal.
This new hybrid created by CGLE with Bourbon and Pacamara percentage also has a unique experimental fermentation method.
Natural XO – so named because of its similarity to the flavours of 10-year-old cognac. Cherries are fermented in temperature-controlled tanks for 30 hours which creates distinct liquorice notes. After fermentation, the coffee is left to dry from 48 to 72 hours in the silo. Varieties processed with this protocol are Pacamara, San Juan and Geisha.
The natural, or dry process, is the traditional process, going back generations. When accomplished in a controlled and careful manner, dry processed coffees can produce flavour experiences not found in wet processed coffees, deep fruits and florals, normally with heavier mouthfeel and lower acidity. The cherries are first sorted, and then laid out on in thin layers (2-6 cm) on raised drying beds. These are almost always used for high quality naturals, as they aid airflow around the coffee as it dries, enabling more even drying. It is very important that coffees are sorted very carefully early on in the drying process, as all of the cherries quickly turn dark brown, making it impossible to separate under and overripe cherries. The cherries are turned frequently to avoid mold formation or over-fermentation, until they reach a moisture content of below 20%, and the outer cherry layer shrinks and blackens. This process takes between 2 and 4 weeks, depending on weather conditions.
The result is a cognac, brandy richness to this natural with layers of strawberry with a bright acidity.