|Roast:||Espresso / Filter|
|Producer:||Granja La Esperanza|
|Process:||Anaerobic - Natural|
-> Our final Gesha from Cerro Azul is our most exclusive coffee ever
-> Roasting will take place on Monday, 06th July 2020
-> We expect this rare coffee to sell out very quickly
Our final Gesha from the award winning Cerro Azul is a class of its own. We have never bought a coffee at this price point before – it was 3x as much as our previous Gesha natural from the same farm. We can guarantee that this is another level altogether in terms of processing and flavour profile.
This is the highest level of competition coffee that will give you an unparalleled coffee experience. Scoring: > 91.5
This coffee was rested in parchment for three months to stabilize the wild flavour profile. Our 48 kgs of exclusive green beens were cleaned up in the dry mill in Colombia only a few days ago. The boxes are on the way to Berlin to get roasted on Monday, 6th July 2020.
This is the most unusual cup we have ever tasted and we are entering a new zone of flavour experiences with this outstanding coffee. Our Gesha Napoleon is wild and boozy: Sweet plum, pineapple and cherries are supported by heavy notes of spiced rum. The aftertaste is sweet as in brown sugar with notes of red fruits and jasmine. Our roast team described this coffee as being wild with a silky body.
Cerro Azul started experimenting with Geshas exposing them to long fermentations to create funky flavours. Their first successful Gesha was called Gesha X.O. as a reference to Cognac that is fermented in oak tanks for more than ten years. Their absolute premium anaerobic Gesha is called Napoleon to create a parallel to the premium Cognac. The processing is absolutely top notch with a very tight protocol around picking and processing.
Gesha Coffee is rare and it is rated as one of the best coffees in the world. The plant was originally discovered in south-western Ethiopia in the 1930ies. Fast forward, Daniel Peterson of Hacienda La Esmeralda in Panama famously re-discovered this exquisite coffee plant in 2004. The Peterson family started auctioning off their Gesha coffees and they are breaking world record prices for their lots. In 2018 one of their lots was sold at 340 USD per lbs.
Based on the success of Hacienda La Esmeralda, coffees farmers have bought Gesha seedlings from Panama to recreate the amazing flavour profiles of this coffee on their own terroir.
Granja La Esperanza was established in 1945 by Blanca and Juan Antonio Herrera. Many years later, Rigoberto and Luis showed special interest in coffee production and processing. They decided to give a new direction to this product, changing the crops to organic in the late 90’s. In the year 2007, Don Rigoberto had the chance to lease and manage a coffee farm in the region of Boquete in Panama, called “La Carleida”, and a year later obtained first place in the “Best coffee of Panama”, organized by the Specialty Coffee Association of Panama. At this point he decided to bring some of the Geisha seeds to Colombia, starting a new era in the history of Granja La Esperanza. It specializes in the production and commercialization of specialty coffee varietals, facing huge challenges as the adaptation of these varietals to the Colombian soil and climate conditions are quite difficult. The profiles that Granja La Esperanza created are highly recognized.
Granja La Esperanza manages 3 farms: Cerro Azul, Potosi, and Las Margaritas, across three mountain ranges in Cauca. All of them are unique due to very distinct microclimates. Cerro Azul is exposed to high elevation, strong winds and, most importantly, temperatures changes from day to night that create fantastic acidity. At day, warm winds from the valleys support very consistent drying.
Cerro Azul are known for their very detailed processing. Picking is very selective and happens more often than seen on regular coffee farms. The depulping is done without using any water.
Fermentation time for Gesha Napoleon is 168 hours (7 days) and it takes place in special tanks. Oxygen is completely removed and the temperature in the tanks is checked 2x per day. Because the wet mill is located in a place where the sun hits in the afternoon, the tanks are placed under a roof and half surrounded by water helping temperature to maintain a range of 20 – 23º C. Drying starts in a mechanical dryer to dehydrate until cherries have a moisture of around 30% then they are moved to solar drying for around 5 more days depending on the weather. The coffee is then left in parchment in storage for 3 months to help stabilize the profile.