Colombia La Esperanza, Trujillo, Geisha Natural | Limited Release 100g

Tropical fruits,  Raspberry, Cherry

Department: Valle del Cauca
Municipality: Trujillo
Farm: La Esperanza
Producer: Café Granja La Esperanza
Varietal: Geisha
Process: Natural + 48hr anaerobic fermentation
Altitude: 1,525 to 1,569 masl
Format: 100g cylinder I Whole beans

The coffee
A Geisha competition lot from Café Granja La Esperanza in Valle del Cauca. The cup shows tropical fruits, raspberry and cherry. This is a single release in 100g cylinders. Once it is sold, it is not coming back.

The farm / producers
La Esperanza was the first farm acquired by the Herrera family and is now one of five farms under Café Granja La Esperanza. Brothers Rigoberto and Luis Eduardo Herrera run the project, which is known for pioneering Geisha (also spelled Gesha) in Colombia after winning Best Coffee of Panama in 2008. The farm sits at 1,525 to 1,569 masl in Trujillo, across 3.65 hectares. Temperatures run between 15 and 21°C, with 2,200 mm of annual rainfall and humidity of 85 to 90%. In 2025, a lot from the group set a record price for Colombian green coffee at the Cumbres de Colombia auction.

The process
Cherries are hand selected, then placed in water to remove any that float. Brix levels are checked before fermentation. The cherries ferment whole in open tanks for 48 hours. They are then dried in mechanical dryers for 8 to 12 days at a steady 38°C. Once dry, they are held in a climate-controlled warehouse at 18 to 19°C.

Why we like it
A lot of this calibre, used in brewing competitions rarely reach a roaster our size, and we are fortunate to have this one. Geisha grown at this altitude, finished with a measured 48 hour natural fermentation, gives a cup built on tropical fruit and red berry sweetness. The process is controlled at every stage, from Brix checks before fermentation to temperature managed drying and storage.