This Pack is 100g of the Las Margaritas Natural and 100g of the Las Margaritas Washed.
Las Margaritas sits above a flowing brook that winds through the entire farm, cascading into small falls as it passes through bamboo groves and dense green vegetation. This lush landscape helps capture moisture from the clouds that frequently settle over the hillsides, creating an ideal environment for coffee cultivation. The Pacamara variety has recently undergone renovation and is still recovering, as the fields were fully stumped to encourage healthy regrowth. Meanwhile, Pink Bourbon is being introduced in select areas, alongside significant plantings of CGLE17, one of Café Granja’s newest hybrid varieties. The farm’s blue and yellow buildings stand out against the greenery, overseen by Juan Carlos, who manages ongoing improvements. Processing facilities have been upgraded with a vertical demucilager to reduce water consumption and a large silo divided into five compartments, allowing multiple fermentations simultaneously. Las Margaritas also features the Field of Dreams, a special area designed to connect visitors with the surrounding landscape.
Origin: Colombia
Producer: Las Margaritas
Process: Washed
Varietal: Geisha
MASL: 1570-1850
Notes: Blackberry, Stonefruit, Vanilla
PROCESS:
Cherries are harvested at optimal ripeness to ensure the best flavour potential. After picking, they are floated in water to remove any underdeveloped or lower-density fruit. Brix readings are taken at this stage to measure sugar content and confirm readiness for fermentation. The process begins with an 18-hour aerobic fermentation in open tanks, encouraging the initial development of flavour and aroma. Following gentle pulping, the coffee undergoes a second aerobic fermentation lasting 24 hours, further enhancing complexity and depth. Once fermentation is complete, the remaining mucilage is washed away, leaving clean parchment and promoting clarity in the final cup profile. Drying takes place in mechanical silos, where beans are carefully dried at a consistent temperature of 38 °C over 3 to 5 days. After drying, the coffee is stabilised in climate-controlled storage at 18–19 °C, helping maintain structure, preserve freshness, and protect its aromatic qualities.
Origin: Colombia
Producer: Las Margaritas
Process: Natural
Varietal: Geisha
MASL: 1648-1852
Notes: cherries, whisky, dried strawberry
PROCESS:
Cherries are harvested at the peak of ripeness to ensure optimal flavour. After picking, they are floated in water to separate out the densest and most flavour-concentrated fruit. Brix measurements are then taken to evaluate sugar levels prior to fermentation, ensuring consistency and quality. Fermentation is conducted as a single-stage aerobic process in open tanks over a period of 72 hours. This method encourages the development of complex flavours and enhances aromatic expression, giving the final product greater depth. As this is a natural process, the cherries are not washed after fermentation. The mucilage is intentionally left intact, which plays an important role in building body and contributing to a richer, more textured profile. For drying, the cherries are placed in mechanical dryers and kept at a stable temperature of 38 °C for 8 to 12 days. This controlled approach ensures even moisture reduction without compromising quality. Once drying is complete, the cherries are transferred to climate-controlled storage facilities, maintained at 18–19 °C. This final stage helps preserve freshness, stabilise the product, and protect its aromatic characteristics until further processing or export.
This Pack is 100g of the Las Margaritas Natural and 100g of the Las Margaritas Washed.
Las Margaritas sits above a flowing brook that winds through the entire farm, cascading into small falls as it passes through bamboo groves and dense green vegetation. This lush landscape helps capture moisture from the clouds that frequently settle over the hillsides, creating an ideal environment for coffee cultivation. The Pacamara variety has recently undergone renovation and is still recovering, as the fields were fully stumped to encourage healthy regrowth. Meanwhile, Pink Bourbon is being introduced in select areas, alongside significant plantings of CGLE17, one of Café Granja’s newest hybrid varieties. The farm’s blue and yellow buildings stand out against the greenery, overseen by Juan Carlos, who manages ongoing improvements. Processing facilities have been upgraded with a vertical demucilager to reduce water consumption and a large silo divided into five compartments, allowing multiple fermentations simultaneously. Las Margaritas also features the Field of Dreams, a special area designed to connect visitors with the surrounding landscape.
Origin: Colombia
Producer: Las Margaritas
Process: Washed
Varietal: Geisha
MASL: 1570-1850
Notes: Blackberry, Stonefruit, Vanilla
PROCESS:
Cherries are harvested at optimal ripeness to ensure the best flavour potential. After picking, they are floated in water to remove any underdeveloped or lower-density fruit. Brix readings are taken at this stage to measure sugar content and confirm readiness for fermentation. The process begins with an 18-hour aerobic fermentation in open tanks, encouraging the initial development of flavour and aroma. Following gentle pulping, the coffee undergoes a second aerobic fermentation lasting 24 hours, further enhancing complexity and depth. Once fermentation is complete, the remaining mucilage is washed away, leaving clean parchment and promoting clarity in the final cup profile. Drying takes place in mechanical silos, where beans are carefully dried at a consistent temperature of 38 °C over 3 to 5 days. After drying, the coffee is stabilised in climate-controlled storage at 18–19 °C, helping maintain structure, preserve freshness, and protect its aromatic qualities.
Origin: Colombia
Producer: Las Margaritas
Process: Natural
Varietal: Geisha
MASL: 1648-1852
Notes: cherries, whisky, dried strawberry
PROCESS:
Cherries are harvested at the peak of ripeness to ensure optimal flavour. After picking, they are floated in water to separate out the densest and most flavour-concentrated fruit. Brix measurements are then taken to evaluate sugar levels prior to fermentation, ensuring consistency and quality. Fermentation is conducted as a single-stage aerobic process in open tanks over a period of 72 hours. This method encourages the development of complex flavours and enhances aromatic expression, giving the final product greater depth. As this is a natural process, the cherries are not washed after fermentation. The mucilage is intentionally left intact, which plays an important role in building body and contributing to a richer, more textured profile. For drying, the cherries are placed in mechanical dryers and kept at a stable temperature of 38 °C for 8 to 12 days. This controlled approach ensures even moisture reduction without compromising quality. Once drying is complete, the cherries are transferred to climate-controlled storage facilities, maintained at 18–19 °C. This final stage helps preserve freshness, stabilise the product, and protect its aromatic characteristics until further processing or export.
