Varietals box
Best of Café Granja La Esperanza.
Homeground's first extraordinary series.
A fourth anniversary special.
An exclusive collection of coffees.
Specially curated to showcase the best of each varietal.
15 Coffees In One Box
Red Bourbon. Gesha. Yellow Bourbon. Tabi. Sudan Rume Washed. Sudan Rume Natural. Mokka. Laurina. Pink Bourbon. Colombia. Mandela. Sidra. San Juan. GXO. Gesha Napoleon.
And maybe a Golden Ticket
A chance at one unforgettable experience, and more.
Coffees in the Set.
Red Bourbon.
A crowd favourite, the Red Bourbon is known for its sweet and full-bodied characteristics. CGLE elected to develop this as a honey-processed coffee to further enhance the sweetness, the result of which is one of the sweetest Red Bourbons we have tasted in a long while.
Farm
Las Margaritas
Tasting notes
Lychee, raspberry, sweet, milk chocolate, and syrupy
Process
Honey
Red Bourbon.
A crowd favourite, the Red Bourbon is known for its sweet and full-bodied characteristics. CGLE elected to develop this as a honey-processed coffee to further enhance the sweetness, the result of which is one of the sweetest Red Bourbons we have tasted in a long while.
Yellow Bourbon.
A natural mutation of the Red Bourbon, the coffee cherries of this varietal are yellow when fully ripe. True to its bourbon ancestry, the Yellow Bourbon has sweet and full-bodied characteristics, while distinguishing itself with a prominent citric acidity.
Farm
Las Margaritas
Tasting notes
Green apple, brown sugar, golden raisin, juicy and jasmine
Process
Hybrid Washed
Tabi.
Tabi means ‘good’ in Guambiano, the dialect of a native Colombian tribe. This varietal was discovered by Cenicafe in Colombia through cross breeding of the Typica, Bourbon and Timor Hybrid varietals. The Tabi possesses distinctive characteristics of Typica (acidity) and Bourbon (sweetness) and Timor Hybrid (disease resistance and good yield).
Farm
Potosi
Tasting notes
Mandarin orange like acidity and chocolate finish.
Process
Hybrid Washed
Sudan Rume Washed.
Sudan Rume was discovered in 1940, in the wilderness of the Boma Plateau in Sudan, near the border of Ethiopia. It is a well loved coffee varietal among many fellow home brewers because of its unique and distinct profile of soft, ripe fruit, accompanied by a deep sweetness.
Farm
Las Margaritas
Tasting notes
Lemongrass, mint, cardamom and floral finish
Process
Hybrid Washed
Sudan Rume Natural.
Sudan Rume was discovered in 1940, in the wilderness of the Boma Plateau in Sudan, near the border of Ethiopia. It is a well loved coffee varietal among many fellow home brewers because of its unique and distinct profile of soft, ripe fruit, accompanied by a deep sweetness.
Farm
Las Margaritas
Tasting notes
Cinnamon, cardamon, lemongrass and blueberry
Process
Natural
Mokka.
The Mokka is an age-old variety of coffee originating in Yemen, with tiny coffee beans jam-packed with fruity and chocolatey notes. As it requires very specific conditions to thrive, it is grown in only one of CGLE’s farms, Finca Hawaii, where the climate, altitude, and soil conditions are perfect for growth.
Farm
Hawaii
Tasting notes
Pink guava, dried mango, sugar cane, velvety
Process
Natural
Laurina.
Also known as the Bourbon Pointu, Laurina is a Bourbon mutation that originates in France’s Reunion Islands. The small, long, and pointy coffee beans make it distinct from all other beans. Compared to other arabica varietals, the Laurina contains less caffeine, which translates into a sweet, easygoing cup of coffee with bitterness that is little-to-none.
Farm
La Esperanza
Tasting notes
Sweet white peach, rounded, mango yoghurt
Process
Natural
Pink Bourbon.
Also commonly referred to as the Orange Bourbon, this varietal is a hybrid of Red and Yellow Bourbon. The combination of recessive genes gives rise to a pinkish peach coloured coffee cherry when ripe, which unfortunately makes this coffee difficult to produce with consistency. The Pink Bourbons that we have tasted are usually exceptionally sweet with a complex cup profile.
Farm
Potosi
Tasting notes
Guava sour, soursop, lychee, creamy, rounded
Process
Anaerobic Natural
Colombia.
A crowd favourite, the Red Bourbon is known for its sweet and full-bodied characteristics. CGLE elected to develop this as a honey-processed coffee to further enhance the sweetness, the result of which is one of the sweetest Red Bourbons we have tasted in a long while.
Farm
Potosi, Tres Dragonees
Tasting notes
Strawberry ice cream, grape, creamy mouthfeel
Process
Natural
Mandela.
A unique undertaking by CGLE, the Mandela varietal was developed via a cross hybridization of Caturra with Timor Hybrid to develop resistance to coffee rust as well as various Ethiopian varietals, including Sudan Rume, Daleco and Villa Sarchi. Homeground Coffee Roasters planted our own Mandela variety tree during our last visit to the La Esperanza farm, marking the start of our long-lasting relationship as part of the CGLE family.
Farm
La Esperanza
Tasting notes
Meyer lemon, kiwi and strawberry soda
Process
Anaerobic Natural
Sidra.
Originating from a large Ecuadorian research farm funded by Nestlé, whose sole aim was to create high quality cup profiles in coffee, the Sidra is a hybrid of Red Bourbon and Typica. Sometimes also known as the Bourbon Sidra, the coffee combines the best from both of its ancestries, possessing the sweetness and the body of the Red Bourbon, and the bright taste and acidity of the Typica.
Farm
Potosi
Tasting notes
Lavender, passionfruit, kiwi, key lime and blackcurrant
Process
Natural
San Juan.
A unique variety created by CGLE, the San Juan is a cross of Bourbon and Pacamara varietals. The extended fermentation during processing with the farm’s unique technique, the XO natural, creates cognac like flavours in the cup. This coffee gives an experience of a rich sweetness and body, coupled with complex acidity.
Farm
Potosi
Tasting notes
Red wine, red grapes, kiwi, lemon tart, stone fruits, creamy, orange
Process
XO Natural
Gesha.
The Gesha is universally renowned for its delicate jasmine florals and citronella in a tea-like cup profile. This particular coffee, from the Cerro Azul farm, is a multi-award winning coffee, and by far one of the best Gesha we have ever tasted. With CGLE’s unique processing methods (XO and Napoleon), the sensory experience of this coffee is elevated to an out-of-this-world journey of flavours.
Farm
Cerro Azul
Tasting notes
Strawberry jam, lychee, red grape, passionfruit and white peach
Process
Anaerobic Natural
Gesha XO.
GXO - Gesha X.OThe team picks and select coffee cherries of the same brix level (18.0) which allows them to extend the fermentation process to achieve such a complex and sweet cup of coffee. At the same brix level, they have better control over the entire fermentation process. This is a unique process created by the team called the X.O protocol.
Farm
Cerro Azul
Tasting notes
Grape candy, strawberry, blueberry, passionfruit, syrupy and floral finish
Process
XO Natural
Gesha Napoleon.
A natural anaerobic process when the coffee cherries are put in a seal tank and under controlled temperature for 168 hours.The coffee cooled off to taste like cognac. A very complex cup of coffee which we recommend to slowly sip on.
Farm
Cerro Azul
Tasting notes
Pineapple, rose, summer berries, cherry, chocolate fudge, congac, passionfruit
Process
Anaerobic Natural
Red Bourbon.
Red Bourbon.
A crowd favourite, the Red Bourbon is known for its sweet and full-bodied characteristics. CGLE elected to develop this as a honey-processed coffee to further enhance the sweetness, the result of which is one of the sweetest Red Bourbons we have tasted in a long while.
Red Bourbon.
A crowd favourite, the Red Bourbon is known for its sweet and full-bodied characteristics. CGLE elected to develop this as a honey-processed coffee to further enhance the sweetness, the result of which is one of the sweetest Red Bourbons we have tasted in a long while.
Farm
Las Margaritas
Tasting notes
Lychee, raspberry, sweet, milk chocolate, and syrupy
Process
Honey
Yellow Bourbon.
Yellow Bourbon.
A natural mutation of the Red Bourbon, the coffee cherries of this varietal are yellow when fully ripe. True to its bourbon ancestry, the Yellow Bourbon has sweet and full-bodied characteristics, while distinguishing itself with a prominent citric acidity.
Yellow Bourbon.
A natural mutation of the Red Bourbon, the coffee cherries of this varietal are yellow when fully ripe. True to its bourbon ancestry, the Yellow Bourbon has sweet and full-bodied characteristics, while distinguishing itself with a prominent citric acidity.
Farm
Las Margaritas
Tasting notes
Green apple, brown sugar, golden raisin, juicy and jasmine
Process
Hybrid Washed
Tabi.
Tabi.
Tabi means ‘good’ in Guambiano, the dialect of a native Colombian tribe. This varietal was discovered by Cenicafe in Colombia through cross breeding of the Typica, Bourbon and Timor Hybrid varietals. The Tabi possesses distinctive characteristics of Typica (acidity) and Bourbon (sweetness) and Timor Hybrid (disease resistance and good yield).
Tabi.
Tabi means ‘good’ in Guambiano, the dialect of a native Colombian tribe. This varietal was discovered by Cenicafe in Colombia through cross breeding of the Typica, Bourbon and Timor Hybrid varietals. The Tabi possesses distinctive characteristics of Typica (acidity) and Bourbon (sweetness) and Timor Hybrid (disease resistance and good yield).
Farm
Potosi
Tasting notes
Mandarin orange like acidity and chocolate finish
Process
Hybrid Washed
Sudan Rume Washed.
Sudan Rume Washed.
Sudan Rume was discovered in 1940, in the wilderness of the Boma Plateau in Sudan, near the border of Ethiopia. It is a well-loved coffee varietal among many fellow home brewers because of its unique and distinct profile of soft, ripe fruit, accompanied by a deep sweetness.
Sudan Rume Washed.
Sudan Rume was discovered in 1940, in the wilderness of the Boma Plateau in Sudan, near the border of Ethiopia. It is a well-loved coffee varietal among many fellow home brewers because of its unique and distinct profile of soft, ripe fruit, accompanied by a deep sweetness.
Farm
Las Margaritas
Tasting notes
Lemongrass, mint, cardamom and floral finish
Process
Hybrid Washed
Sudan Rume Natural.
Sudan Rume Natural.
Sudan Rume was discovered in 1940, in the wilderness of the Boma Plateau in Sudan, near the border of Ethiopia. It is a well-loved coffee varietal among many fellow home brewers because of its unique and distinct profile of soft, ripe fruit, accompanied by a deep sweetness.
Sudan Rume Natural.
Sudan Rume was discovered in 1940, in the wilderness of the Boma Plateau in Sudan, near the border of Ethiopia. It is a well-loved coffee varietal among many fellow home brewers because of its unique and distinct profile of soft, ripe fruit, accompanied by a deep sweetness.
Farm
Las Margaritas
Tasting notes
Cinnamon, cardamon, lemongrass and blueberry
Process
Natural
Mokka.
Mokka.
The Mokka is an age-old variety of coffee originating in Yemen, with tiny coffee beans jam-packed with fruity and chocolatey notes. As it requires very specific conditions to thrive, it is grown in only one of CGLE’s farms, Finca Hawaii, where the climate, altitude, and soil conditions are perfect for growth.
Mokka.
The Mokka is an age-old variety of coffee originating in Yemen, with tiny coffee beans jam-packed with fruity and chocolatey notes. As it requires very specific conditions to thrive, it is grown in only one of CGLE’s farms, Finca Hawaii, where the climate, altitude, and soil conditions are perfect for growth.
Farm
Hawaii
Tasting notes
Pink guava, dried mango, sugar cane, velvety
Process
Natural
Laurina.
Laurina.
Also known as the Bourbon Pointu, Laurina is a Bourbon mutation that originates in France’s Reunion Islands. The small, long, and pointy coffee beans make it distinct from all other beans. Compared to other arabica varietals, the Laurina contains less caffeine, which translates into a sweet, easygoing cup of coffee with bitterness that is little-to-none.
Laurina.
Also known as the Bourbon Pointu, Laurina is a Bourbon mutation that originates in France’s Reunion Islands. The small, long, and pointy coffee beans make it distinct from all other beans. Compared to other arabica varietals, the Laurina contains less caffeine, which translates into a sweet, easygoing cup of coffee with bitterness that is little-to-none.
Farm
La Esperanza
Tasting notes
Sweet white peach, rounded, mango yoghurt
Process
Natural
Pink Bourbon.
Pink Bourbon.
Also commonly referred to as the Orange Bourbon, this varietal is a hybrid of Red and Yellow Bourbon. The combination of recessive genes gives rise to a pinkish peach coloured coffee cherry when ripe, which unfortunately makes this coffee difficult to produce with consistency. The Pink Bourbons that we have tasted are usually exceptionally sweet with a complex cup profile.
Pink Bourbon.
Also commonly referred to as the Orange Bourbon, this varietal is a hybrid of Red and Yellow Bourbon. The combination of recessive genes gives rise to a pinkish peach coloured coffee cherry when ripe, which unfortunately makes this coffee difficult to produce with consistency. The Pink Bourbons that we have tasted are usually exceptionally sweet with a complex cup profile.
Farm
Potosi
Tasting notes
Guava sour, soursop, lychee, creamy, rounded
Process
Anaerobic Natural
Colombia.
Colombia.
The Colombia is a hybrid of Caturra and Timor Hybrid developed by Cenicafe in Colombia. Developed in 1982, right before the country’s first coffee leaf rust outbreak, it provided a high-yielding, disease resistant crop for farmers to combat the crisis. The coffee is named Tres Dragones, or three dragons, after the resemblance of the three mechanical dryers in Potosi to the heads of three dragons when fired up to dry the coffees.
Colombia.
The Colombia is a hybrid of Caturra and Timor Hybrid developed by Cenicafe in Colombia. Developed in 1982, right before the country’s first coffee leaf rust outbreak, it provided a high-yielding, disease resistant crop for farmers to combat the crisis. The coffee is named Tres Dragones, or three dragons, after the resemblance of the three mechanical dryers in Potosi to the heads of three dragons when fired up to dry the coffees.
Farm
Potosi, Tres Dragonees
Tasting notes
Strawberry ice cream, grape, creamy mouthfeel
Process
Natural
Mandela.
Mandela.
A unique undertaking by CGLE, the Mandela varietal was developed via a cross hybridization of Caturra with Timor Hybrid to develop resistance to coffee rust as well as various Ethiopian varietals, including Sudan Rume, Daleco and Villa Sarchi. Homeground Coffee Roasters planted our own Mandela variety tree during our last visit to the La Esperanza farm, marking the start of our long lasting relationship as part of the CGLE family.
Mandela.
A unique undertaking by CGLE, the Mandela varietal was developed via a cross hybridization of Caturra with Timor Hybrid to develop resistance to coffee rust as well as various Ethiopian varietals, including Sudan Rume, Daleco and Villa Sarchi. Homeground Coffee Roasters planted our own Mandela variety tree during our last visit to the La Esperanza farm, marking the start of our long lasting relationship as part of the CGLE family.
Farm
La Esperanza
Tasting notes
Meyer lemon, kiwi and strawberry soda
Process
Anaerobic Natural
Sidra.
Sidra.
Originating from a large Ecuadorian research farm funded by Nestlé, whose sole aim was to create high quality cup profiles in coffee, the Sidra is a hybrid of Red Bourbon and Typica. Sometimes also known as the Bourbon Sidra, the coffee combines the best from both of its ancestries, possessing the sweetness and the body of the Red Bourbon, and the bright taste and acidity of the Typica.
Sidra.
Originating from a large Ecuadorian research farm funded by Nestlé, whose sole aim was to create high quality cup profiles in coffee, the Sidra is a hybrid of Red Bourbon and Typica. Sometimes also known as the Bourbon Sidra, the coffee combines the best from both of its ancestries, possessing the sweetness and the body of the Red Bourbon, and the bright taste and acidity of the Typica.
Farm
Potosi
Tasting notes
Lavender, passionfruit, kiwi, key lime and blackcurrant
Process
Natural
San Juan.
San Juan.
A unique variety created by CGLE, the San Juan is a cross of Bourbon and Pacamara varietals. The extended fermentation during processing with the farm’s unique technique, the XO natural, creates cognac-like flavours in the cup. This coffee gives an experience of a rich sweetness and body, coupled with complex acidity.
San Juan.
A unique variety created by CGLE, the San Juan is a cross of Bourbon and Pacamara varietals. The extended fermentation during processing with the farm’s unique technique, the XO natural, creates cognac-like flavours in the cup. This coffee gives an experience of a rich sweetness and body, coupled with complex acidity.
Farm
Potosi
Tasting notes
Red wine, red grapes, kiwi, lemon tart, stone fruits, creamy, orange
Process
XO Natural
Gesha.
Gesha.
The Gesha is universally renowned for its delicate jasmine florals and citronella in a tea-like cup profile. This particular coffee, from the Cerro Azul farm, is a multi award-winning coffee, and by far one of the best Gesha we have ever tasted.With CGLE’s unique processing methods (XO and Napoleon), the sensory experience of this coffee is elevated to an out-of-this world journey of flavours.
Gesha.
The Gesha is universally renowned for its delicate jasmine florals and citronella in a tea-like cup profile. This particular coffee, from the Cerro Azul farm, is a multi award-winning coffee, and by far one of the best Gesha we have ever tasted.With CGLE’s unique processing methods (XO and Napoleon), the sensory experience of this coffee is elevated to an out-of-this world journey of flavours.
Farm
Cerro Azul
Tasting notes
Strawberry jam, lychee, red grape, passionfruit and white peach
Process
Natural
Gesha XO.
Gesha XO.
GXO - Gesha X.O The team picks and select coffee cherries of the same brix level (18.0) which allows them to extend the fermentation process to achieve such a complex and sweet cup of coffee. At the same brix level, they have better control over the entire fermentation process. This is a unique process created by the team called the X.O protocol.
Gesha XO.
GXO - Gesha X.OThe team picks and select coffee cherries of the same brix level (18.0) which allows them to extend the fermentation process to achieve such a complex and sweet cup of coffee. At the same brix level, they have better control over the entire fermentation process. This is a unique process created by the team called the X.O protocol.
Farm
Cerro Azul
Tasting notes
Grape candy, strawberry, blueberry, passionfruit, syrupy and floral finish
Process
XO Natural
Gesha Napoleon.
Gesha Napoleon.
A natural anaerobic process when the coffee cherries are put in a seal tank and under controlled temperature for 168 hours.The coffee cooled off to taste like cognac. A very complex cup of coffee which we recommend to slowly sip on.
Gesha Napoleon.
A natural anaerobic process when the coffee cherries are put in a seal tank and under controlled temperature for 168 hours.The coffee cooled off to taste like cognac. A very complex cup of coffee which we recommend to slowly sip on.
Farm
Cerro Azul
Tasting notes
Pineapple, rose, summer berries, cherry, chocolate fudge, congac, passionfruit
Process
Anaerobic Natural