Arrived October 19, 2020
Cerro Azul is a very famous Colombian farm which solely grows Geisha. The climactic conditions were deemed ideal for this coffee variety and now there is an array of bronze-tip and green-tip Geisha planted throughout Cerro Azul. Many times it's won National Coffee Championships and has been seen in the World finals a handful of times.
Owned by siblings, Rigoberto and Luis Eduardo Herrera, who come from a long standing coffee producing family. They are now third generation coffee producers, with their grandparents starting in coffee in 1945. When Rigoberto and Luis took over the family operation in the late 90's, they took the labour 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 that is produced and harvested here at Cerro Azul is then taken to another of the Herrera's farms, La Esperanza for processing. This is the first farm which 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 now produced at Cerro Azul.
Cafe Granja La Esperanza takes their Geisha very seriously, renovation 60% of the trees with new generation Geisha seeds, selected from the previous trees that showed superior productivity, quality and resistance to disease.
This Hybrid Washed process is an interesting concept seeing a double fermentation, thus the name Hybrid. First the coffee is fermented in whole cherries for approximately 24 hours, following this, the skin is removed and a second fermentation occurs with mucilage still coating the parchment for 35 hours. The cup profile is very floral, sweet, citrus and stonefruit. It's a complex and elegant Geisha.Variety: Geisha
Price per kilogram: $61.88 USD FOB
Process: Hybrid Washed
Total kilos available: 24 kg
Harvest date: April 2020
Fermentation: 24 hour open-air fermentation in cherry, followed by a 35 hour secondary open-air fermentation with mucilage intact
Drying time: 8 days dried in a controlled temperature silo
Drying temperature: 40 °C Max. - 35 °C Min.
Altitude: 1700 - 2000masl
Rainfall: 1.526 mm/year
Humidity: 85 – 90%
Stabilization: 90 days