CERRO AZUL 
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 on 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. This is the same Geisha 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.
This Natural Geisha is fermented in whole cherries for approximately 36 hours. Following this, it is dried for 48 hours in a silo at 35 degrees. After the two days in a silo, it is dried in a solar dryer for 15 additional days. The profile is intense in florals and demonstrates high complexity. Tones range from tropicals to citrus, berries, and chocolates.
Price per kilogram: $101.66 USD FOB
Total kilos available: 24 kg
Harvest date: April 2020
Fermentation: 36-hour open-air fermentation in cherry
Drying time: 2 days dried in a controlled temperature silo, 15 days in a solar dryer
Drying temperature: 35 °C Max. - 18 °C Min.
Altitude: 1700 - 2000masl
Rainfall: 1.526 mm/year
Humidity: 85 – 90%
Stabilization: 90 days