El Oasis • Washed • Geisha • Colombia

A very light washed Geisha from Las Margaritas in Colombia, produced by La Esperanza and grown between 1570 and 1850 MASL. Blackberry, vanilla and pansy flower notes make it clean, floral and expressive.

Producer - CGLE Potosi Origin - Colombia Process - Natural Varietal - Mandela Altitude - 1420- 1660 MASL Flavour Notes - Orange liqueur, rich chocolate, whisky roast level: Very Light FARM Potosi, the farm that began Café Granja la Esperanza’s story, sits across the misty valley from Las Margaritas and handles dry milling for both farms. It is the origin of the Tres Dragones legend, linked to three mechanical dryers. In 2018, a spark from one dryer caused a fire that destroyed the house, although nobody was hurt. Today, the 74-hectare farm includes 22 hectares of forest and 52 hectares of coffee. Potosi grows Bourbon, Mandela, Colombia, Caturra, Castillo, CGLE17, Tabi, Yirgacheffe, and SL34. The farm also conducts Geisha breeding trials and field-tests new varieties before larger-scale production. PROCESS The cherries are carefully picked at their optimal level of ripeness before undergoing flotation to remove less dense fruit. Brix levels are then measured to assess sweetness and quality. Next, the cherries are fermented in open tanks for 48 hours, encouraging the development of strong and complex flavours. Following fermentation, the cherries are dried in mechanical dryers for 8 to 12 days at a controlled temperature of 38°C. Once fully dried, the coffee is transferred to climate-controlled warehouses maintained between 18°C and 19°C. This controlled storage environment helps preserve the coffee’s distinctive characteristics, quality, sweetness, and developed flavour profile.

Farm - Chorro Alto Origin - Colombia Process - Washed + Thermal Shock Varietal - Caturra Chiroso Altitude - 1600-1850 MASL Flavour Notes - Lime, Pineapple, Chocolate Umami roast level: Very Light Farm Luz Ángela Rojas’s farm, known as Finca Chorro Alto, is a family-run coffee farm located in the Huila region of Colombia, an area renowned for its ideal coffee-growing conditions. The farm benefits from cool mountain climates and fertile soils, which help produce their high-quality coffee with complex flavours. Rojas grew up on this farm, learning traditional coffee cultivation from a young age. Although she later pursued a career in healthcare, working as a nurse and audit professional, she eventually returned to Chorro Alto during the COVID-19 pandemic. This return marked a turning point, as she combined her professional skills with her agricultural roots to modernise the farm. Today, Finca Chorro Alto remains a fully family-operated project, but it has evolved significantly under Rojas’s leadership. She has introduced innovative processing techniques and experimented with rare coffee varieties such as Gesha and Chiroso, helping the farm gain recognition in the global speciality coffee market. PROCESSING: The process begins with harvesting, ensuring that at least 90% of the cherries are fully ripe. The cherries then undergo floating to remove any green, overripe, or dried fruit. Next, they are oxidised in food-grade plastic drums for 24 hours before being dry-pulped. Following pulping, the coffee is oxidised again for another 24 hours to help remove the mucilage, after which it is washed at 45°C to create a thermal shock. Fermentation then takes place over 48 hours at temperatures below 25°C using specific yeast strains. Once fermentation is complete, the coffee is washed at 5°C to halt the process. It is then dried for 76 hours at an average temperature of 38°C, before finally being stabilised in GrainPro-type bags.

Producer - El Paraiso Origin - Colombia Process - Double Anaerobic Washed thermal Shock Varietal - Castillo Altitude - 1960 MASL Flavour Notes - Cardamom, pistachio, sponge cake roast level: Very Light Farm Finca El Paraíso in Cauca, Colombia, is renowned for its innovative, science-driven approach to coffee production. Diego applies precise, controlled fermentations and selected microorganisms to shape flavor development, elevating each stage from harvest to drying into a carefully engineered process. His signature thermal-shock washing technique using hot and cold water to “fix” aromatic compounds creates exceptionally vibrant, fruit-forward profiles that stand out in the specialty coffee world. With on-site sensory and microbiology labs, Diego and his team continuously analyze variables such as pH, temperature, and microbial activity, ensuring consistency and repeatability. This fusion of agricultural tradition and scientific rigor has earned Finca El Paraíso global recognition and positioned it as a leader in modern Colombian coffee innovation. Process This exclusive blend of selected microlots from Cauca is crafted to express complexity, balance, and refinement. Processing begins with careful cherry selection, flotation, and ozonated washing, followed by a 12-hour oxidation stage that enhances enzymatic activity and flavor depth. After depulping, the parchment undergoes two fermentation phases: 12 hours in open tanks and a submerged stage that promotes gradual mucilage breakdown for increased clarity. Traditional channel washing maintains cleanliness and highlights natural acidity. Drying is completed in a mechanical dehumidifier at 38 °C until the coffee reaches 10-11.5% moisture, then stabilized in cool storage. Finally, washed and honey components are blended to create a cup with freshness, sweetness, and refined texture.