Wilder Lazo • Natural • Geisha • Colombia

Producer - CGLE Origin - Colombia Process - Natural Varietal - Java Altitude - 1450-1627 MASL Flavour Notes - Guava, Green Grapes, Brown Sugar roast level: Light FARM CGLE La Esperanza Farm is a specialty coffee farm in Trujillo, Valle del Cauca, Colombia, operated by Café Granja La Esperanza. The farm grows several distinctive coffee varieties, including Geisha and Java, at elevations around 1,430–1,760 metres. CGLE is known for experimenting with coffee varieties, cultivation and processing methods to produce high-quality, complex coffees. Its focus on innovation, sustainability and flavour has helped establish La Esperanza as a respected name in specialty coffee. PROCESS At the farm, coffee cherries are carefully handpicked at peak ripeness before being immersed in water to remove lighter beans and ensure consistent quality. Their sugar content is then measured using Brix degrees, marking the beginning of the fermentation process. The selected coffee beans ferment in open tanks for 48 hours, allowing distinctive and complex flavour characteristics to develop. Following fermentation, the coffee is dried in mechanical silos for 8–12 days at a controlled temperature of 38°C. Once dried, the coffee is stored in climate-controlled warehouses at 18–19°C, preserving its freshness, quality and vibrant flavour profile.

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.

Producer - El Placer Origin - Colombia Process - Black Honey Varietal - Wush Wush Altitude - 1200-2100 MASL Flavour Notes - Plums, Tamarind, Black Pepper Best for: Filter + Modern Espresso roast level: Light Farm Located in Quindío, Colombia, El Placer Farm is owned and managed by Sebastian Ramirez, a fourth-generation coffee producer renowned for his innovative approach to specialty coffee. Building on generations of family knowledge, Sebastian has become recognised for developing experimental processing methods that highlight the unique character of each coffee variety. His focus on precision fermentation, careful quality control, and continuous experimentation has earned El Placer international acclaim among roasters and baristas. Every lot is produced with meticulous attention to detail, resulting in expressive coffees celebrated for their clarity, complexity, vibrant fruit character, and consistently exceptional cup quality. PROCESS The process begins with the careful selection of cherries, consisting of approximately 95% fully ripe and 5% semi-ripe fruit. After harvesting, the cherries are pulped while retaining an exceptionally high proportion of mucilage on the beans, allowing for an extended anaerobic fermentation that enhances sweetness, depth, and complexity. The coffee is then dried slowly under shaded conditions with minimal turning, ensuring a gradual and even reduction in moisture that develops a rich body while maintaining balance. Once the optimal moisture content is achieved, the coffee is packaged in GrainPro bags and stabilised for 15 days before preparation for export.

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.