We are giving away the very limited Cerro Azul Natural Geisha and Sudan Rume Natural

  • 5 bundles available.
  • The iconic Cerro Azul Geisha and Sudan Rume.
  • A wild new natural twist.
  • Cerro Azul varietal: Geisha.
  • Sudan Rume varietal: Sudan Rume.
  • The lucky ones will be drawn on the 4th of March.

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...even if you already are part of our newsletter

Expect notes of:

Violet

Guava

Mango

Expect notes of:

Jasmine

Ginger

Papaya

Geisha

Cerro Azul

This Natural Geisha comes to you courtesy of our incredible friends Cafe Granja La Esperanza. We have been purchasing from them for 4 years, and in those years several of our team have had the pleasure of visiting their group of farms in the beautiful Cauca Valley. The consistent incredibly high quality of their coffees is testament to the value of good raw material, careful processing, and genuine passion for delicious coffee.

The raw material for this lot is very familiar to us, Cafe Granja’s revered Cerro Azul Geisha. This is the coffee that our baristas Sonja Zweidick and Dane Oliver took to the world stage in 2015, in both Barista and Brewer’s competitions, respectively. Cafe Granja are intimately familiar with the care and attention the Geisha plant needs, they were one of the first to bring this varietal to Colombia, having previously owned a farm in Panama, the adopted home of this lauded varietal. This translates into their excellent work at the farm level, this coffee is a true representation of the potential of the Geisha varietal in Colombia. Clean acidity, intense and distinct flavours, and some of the most incredible aromatics we have come across in coffee.

Colombia

Sudan Rume

This Sudan Rume is an example of how a wild taste experience can arise from thorough processing of an exotic varietal. Manual and detailed picking is the starting point for this coffee, and cherries are afterwards fermented between 30 and 40 hours. The coffee is then mechanically dried, while the temperature is closely monitored, ranging between 35 and 45 °C. This level of control means that after dry milling we are left with a pristine representation of the Sudan Rume variety, but with a wild natural twist. This coffee won us over on the cupping table with its distinct and clean notes of lemongrass and ginger, classic Sudan Rume characteristics. However, the natural process adds wild sweetness, and tropical fruit notes. An incredibly complex coffee, we have also found floral aromas of jasmine and vanilla, alongside sweet and round nougat, cloves, dried papaya, and a heavy creamy body.

La Granja

Distinct fermentation

La Granja have been experimenting with their natural process for some time now, by using distinct fermentation and drying stages for incredibly precise control over fermentation level and therefore final cup characteristics. This season is the first time that Granja have applied the natural process to their most valuable Geisha cherries from Cerro Azul, having previously only applied the washed process, and small runs of their XO process. The level of control that Granja are able to exert over the fermentation results in a final cup which showcases the wild and delicious characteristics of a naturally processed coffee, while preserving the revered character of the Cerro Azul Geisha, both the clean acidity, and the incredible aromatics.

Here, the cup is of incredible balance, character and quality. We are finding intense and distinct tropical fruit flavours of guava and mango, alongside more traditional Geisha characteristics; jasmine and violet aromas, and a soft yet perfectly balanced citric acidity. The judges at the Czech Barista Championship agreed, our good friend Jackie from Cafe Fin in Prague placed in the top 3 in the competition with this very lot.

Technical
Data

Cerro Azul

Cooperative Cerro Azul
Region Cauca Valley
Altitude 1850 masl
Varietals Geisha
Process Natural
Harvest January 2019

Technical
Data

Sudan Rume

Farm Las Margaritas
Region Cauca Valley
Altitude 1780 masl
Varietals Sudan Rume
Process Natural
Harvest January 2019

Process
Natural

The natural, or dry process, is the traditional process, going back generations. When accomplished in a controlled and careful manner, dry processed coffees can produce flavour experiences not found in wet processed coffees, deep fruits and florals, normally with heavier mouthfeel and lower acidity. The cherries are first sorted, and then laid out on in thin layers (2-6 cm) on raised drying beds. These are almost always used for high quality naturals, as they aid airflow around the coffee as it dries, enabling more even drying. It is very important that coffees are sorted very carefully early on in the drying process, as all of the cherries quickly turn dark brown, making it impossible to separate under and overripe cherries. The cherries are turned frequently to avoid mold formation or over-fermentation, until they reach a moisture content of below 20%, and the outer cherry layer shrinks and blackens. This process takes between 2 and 4 weeks, depending on weather conditions.

Sign up and get a chance to win.

  • 5 bundles available.
  • The iconic Cerro Azul Geisha and Sudan Rume from our friends at Cafes Granja La Esperanza.
  • The aroma and transparency of the washed coffee is maintained, but with a wild new natural twist.
  • Cerro Azul varietal: Geisha.
  • Sudan Rume varietal: Sudan Rume.
  • The lucky ones will be drawn on the 4th of March.

Sign up for our newsletter and get a chance to be picked

...even if you already are part of our newsletter

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