COLOMBIA | La Esperanza Geisha
■ FLAVOR COMMENT
The intensity of the aroma, a hallmark of this unique processing method, is striking, reminiscent of rosehip tea and cherry liqueur. Its tropical character is truly captivating, offering a complex flavor profile of passion fruit, guava, and lychee. From the fruitiness of stewed stone fruits like plum and apricot jam, one can discern a smooth, caramel- and chocolate-like sweetness. The exquisite flavor of the rare Geisha variety is elevated into a new sensory experience through this masterful fermentation process.
■ FLAVOR NOTE
Rose Hip, Plum, Guava, Chocolate
■ INFORMATION
The Caicedonia region is located in the southeastern part of Valle del Cauca, while the Trujillo region lies to the north. Both are situated in the high altitudes of the Andes—between 1,400 and 2,000 meters above sea level—where the warm, humid climate and significant temperature fluctuations between day and night provide ideal conditions for coffee cultivation. By combining this favorable climate with a diverse range of varieties and unique, carefully managed processing methods, they produce coffee that is acclaimed worldwide.
Café Granja La Esperanza, also known as CGLE, is now a renowned estate that represents Colombia. Its foundation was laid by the couple Juan Antonio and Blanca Ligia, who were entrusted with managing the Potosi farm in Colombia.
In 1945, Juan decided to introduce Yellow Bourbon, Red Bourbon, and Caturra alongside the existing Typica variety. This decision paved the way for what is now Café Granja La Esperanza (CGLE). Blessed with 14 children and needing extra hands on the farm, the couple raised their family while building the estate together.
Over many years, the farm’s productivity gradually increased. Among their children, Rigoberto and Luis were the ones who took a special interest in coffee cultivation and processing. In addition to the Potosi farm, they acquired land in the Trujillo region, named it "La Esperanza," and began expanding organic farming practices. In 2007, Rigoberto was entrusted with managing a coffee farm called "La Carleida" in the Boquete region of Panama. The following year, it won first place at the "Best of Panama" (BOP) competition hosted by the Specialty Coffee Association of Panama. This success led Rigoberto to bring Geisha coffee seeds back to Colombia, opening a new chapter in the history of CGLE.
In this way, CGLE specializes in the production of specialty coffee, constantly challenging itself to adapt new varieties to the Colombian soil and climate. They work daily to improve quality, ensuring they remain at the forefront of the global market.
The coffee cherries undergo approximately 20 hours of fermentation in open tanks before being transferred to barrels for an additional 72 hours of anaerobic fermentation. Afterward, they are carefully dried in mechanical dryers at approximately 38°C. This air-focused drying process uses gentle, warm air—similar to body temperature—to continuously dry the cherries, which prevents excessive drying and quality degradation, allowing the rich flavor profile to be preserved. After drying, the coffee is stored in a climate-controlled environment at 18–19°C, maintaining its quality and flavor in excellent condition.
Country / Colombia
Region / Caicedonia, Valle Del Cauca
Producer / Cafe Granja La Esperanza
Farm / La Esperanza
Altitude / 1,850m
Variety / Geisha
Process / Anaerobic Natural
Crop / 2025/26
Roast Level / Light Roast