Producer - CGLE
Origin - Colombia
Process - Natural
Varietal - Java
Altitude - 1450-1627 MASL
Flavour Notes - Guava, Green Grapes, Brown Sugar
roast level: Light
FARM
CGLE La Esperanza Farm is a specialty coffee farm in Trujillo, Valle del Cauca, Colombia, operated by Café Granja La Esperanza. The farm grows several distinctive coffee varieties, including Geisha and Java, at elevations around 1,430–1,760 metres. CGLE is known for experimenting with coffee varieties, cultivation and processing methods to produce high-quality, complex coffees. Its focus on innovation, sustainability and flavour has helped establish La Esperanza as a respected name in specialty coffee.
PROCESS
At the farm, coffee cherries are carefully handpicked at peak ripeness before being immersed in water to remove lighter beans and ensure consistent quality. Their sugar content is then measured using Brix degrees, marking the beginning of the fermentation process. The selected coffee beans ferment in open tanks for 48 hours, allowing distinctive and complex flavour characteristics to develop. Following fermentation, the coffee is dried in mechanical silos for 8–12 days at a controlled temperature of 38°C. Once dried, the coffee is stored in climate-controlled warehouses at 18–19°C, preserving its freshness, quality and vibrant flavour profile.
Producer - CGLE
Origin - Colombia
Process - Natural
Varietal - Java
Altitude - 1450-1627 MASL
Flavour Notes - Guava, Green Grapes, Brown Sugar
roast level: Light
FARM
CGLE La Esperanza Farm is a specialty coffee farm in Trujillo, Valle del Cauca, Colombia, operated by Café Granja La Esperanza. The farm grows several distinctive coffee varieties, including Geisha and Java, at elevations around 1,430–1,760 metres. CGLE is known for experimenting with coffee varieties, cultivation and processing methods to produce high-quality, complex coffees. Its focus on innovation, sustainability and flavour has helped establish La Esperanza as a respected name in specialty coffee.
PROCESS
At the farm, coffee cherries are carefully handpicked at peak ripeness before being immersed in water to remove lighter beans and ensure consistent quality. Their sugar content is then measured using Brix degrees, marking the beginning of the fermentation process. The selected coffee beans ferment in open tanks for 48 hours, allowing distinctive and complex flavour characteristics to develop. Following fermentation, the coffee is dried in mechanical silos for 8–12 days at a controlled temperature of 38°C. Once dried, the coffee is stored in climate-controlled warehouses at 18–19°C, preserving its freshness, quality and vibrant flavour profile.
