*IF YOUR ORDER CONTAINS OTHER NON-LIMITED COFFEE, THE ENTIRE ORDER WILL ROAST & SHIP TOGETHER ACCORDING TO THE ROAST DATE LISTED ABOVE.
Nearly a century old, Café Granja La Esperanza has taken great strides under Rigoberto Herrera’s leadership and forward-thinking vision. In the last decade, the farm has diverged from the traditional “C” market coffees to the more delicate and exquisite varieties coveted by the specialty coffee industry, including Geisha.
Those ten years of experimentation, education, and great effort culminated in a Triple Crown; they won 2nd, 3rd, and 7th place at the 2012 SCAA Best Coffee of the Year.
The trees grow in a unique landscape on the farm, on an elevated foothill between two mountain faces by the Pacific Ocean. The windward side receives a warm, mineral-rich sea breeze while the leeward side rises over the Valle del Cauca and gives the valley intermittently cloudy weather. Being located between these two faces exposes the trees to fog at sunrise and sunset, with the strong equatorial sun in the afternoon. The plentiful rain and rich volcanic soil provide conditions for the Geisha berries to reach optimal levels of sugar.
A Geisha in order to be considered X.O need to have a very controlled and prolonged fermentation process. The time that it takes to get the most exciting flavors is from 40 to 48 hours in special tanks at room temperature but stored in a close facility to avoid high temperatures. The Brix level of these cherries specially selected for this exclusive protocol must be 18. Meaning that most of the cherries come from the higher lots of the farm Cerro Azul.
After the cherries are in the perfect fermented conditions, they are taken to a Silo (Mechanical dryer) where it starts the Drying process and it takes from 4 to 5 days with a break of 24 hours.
Storing: The Dried cherries are stored in a temperatures control Wearhouse and it maintains a temperature of 18 – 19o giving the perfect conditions to have stabilization of minimum 2 months.