Best of Cafe Granja La Esperanza: Varietal box (Ships out on 3 Dec)

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Description

The Best of Café Granja La Esperanza Varietal Box showcases over twelve varietals of coffee produced across their five farms in Las Magaritas, Potosi, Cerro Azul, La Esperanza, and Hawaii. Café Granja La Esperanza has been our partner and one of our biggest supporters over the past four years, and we are honoured to be able to work with them to share the best of their coffee with you.

The beauty of Colombian coffee is in its diversity. As such, putting this box together was a Herculean effort for the team – each varietal has its own quirks when it comes to growing and harvesting, and perfecting the roast profiles for each coffee varietal required a considerable amount thought and planning.

As a part of Homeground Coffee Roasters’ 4th anniversary celebrations, we have also included some golden tickets in the Golden edition of the varietal boxes, at random, to share this joyous occasion with our customers. These tickets either contain an invitation for a tour of a day in the life of at the Homeground Coffee Roastery, or for 6 months of Homeground on Loop, our specially curated coffee subscription plan.

With the Best of Café Granja La Esperanza Varietal Box, we invite you to enjoy these fruits of our labour.

What's in the Standard edition

Only in whole beans

2 x Red Bourbon (15g)  

2 x Yellow Bourbon (15g)

2 x Tabi (15g)

2 x Sudan Rume Washed (15g)

2 x Sudan Rume Natural (15g)

2 x Mokka (15g)

2 x Laurina (15g)

2 x Pink Bourbon (15g)

2 x Colombia (15g)

2 x Mandela (15g)

2 x Sidra (15g)

2 x San Juan (15g)

What's in the Golden edition

Only in whole beans

2 x Red Bourbon (15g)

2 x Yellow Bourbon (15g)

2 x Tabi (15g)

2 x Sudan Rume Washed (15g)

2 x Sudan Rume Natural (15g)

2 x Mokka (15g)

2 x Laurina (15g)

2 x Pink Bourbon (15g)

2 x Colombia (15g)

2 x Mandela (15g)

2 x Sidra (15g)

2 x San Juan (15g)

Golden edition exclusive 

2 x Gesha (15g)

2 x Gesha XO (15g)

2 x Gesha Napoleon (15g)

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

GXO.

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.


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.

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.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.


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.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.


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