Arrived October 19, 2020 to Calgary Warehouse in Calgary, AB

Cerro Azul is a very famous Colombian farm that solely grows Geisha. The climatic conditions have been deemed ideal for this coffee variety. Today, there is an array of bronze-tip and green-tip Geisha plants throughout Cerro Azul. This coffee has won National Coffee Championships many times and has been seen in the World Finals.

Cerro Azul is owned by siblings, Rigoberto and Luis Eduardo Herrera, third-generation coffee producers, who come from a long-standing coffee-producing family. Their grandparents started their careers in coffee in 1945. When Rigoberto and Luis took over the family operation in the late '90s, they took the labor-intensive job of pivoting the farms to organic production. Shortly after taking over Potosi, they purchased the land for Finca La Esperanza and expanded their organic coffee production.

Cerro Azul is a sizeable 20 hectares of land. The Geisha cherry is produced and harvested there, then taken to another of the Herrera's farms, La Esperanza, for processing. This is the first farm that hosted the Geisha variety in Colombia after Rigoberto brought seeds back from Panama. In 2007, Rigoberto leased and managed a farm in Panama called La Carleida, and in 2008 he won the Best of Panama with the Geisha produced there. The same Geisha is now produced at Cerro Azul.

Cafe Granja La Esperanza takes their Geisha very seriously, renovating 60% of the trees with new generation Geisha seeds. These are selected from the previous trees that showed superior productivity, quality, and resistance to disease.

Napoleon has an interesting cup profile. This technique sees a controlled, seven-day fermentation in sealed plastic tanks with no access to oxygen and controlled temperature. This fermentation drives a very winey and refreshing acidity, with intense tropical flavors, florals, citrus, and a long chocolate-liquor sort of finish. The coffee is then dried in a silo with controlled temperature, over a six-day span. This fast, controlled drying further intensifies the flavors in this natural Geisha.
 
Variety: Geisha
Price per kilogram: 265.20 USD FOB
Process: Natural Anaerobic 'Napoleon'
Total kilos available: 24 kg 
Harvest date: April 2020 
Fermentation: 168 hours enclosed in dark plastic tanks with controlled temperature Drying time: 6 days dried in a controlled temperature silo 
Drying temperature: 32 °C Max. - 18 °C Min.  
Altitude: 1700 - 2000masl
Rainfall:  1.526 mm/year
Humidity: 85 – 90%
Stabilization: 90 days