Cerro Azul Washed
Delicate and aromatic with incredible clarity of flavour, this lot showcases heady floral aromas followed by delicate stone fruit in the cup
- Coffee Blossom, Apricot, White Tea
- Producer: Café Granja La Esperanza
- Region: Valle del Cauca
- Altitude: 2000 masl
- Varietal: Geisha
- Process: Washed
- Harvest: November 2020
- Optimal brew beyond: Filter 7 days | Espresso 21 days.
- RSP 150g: 169 DKK
About the coffee:
The raw material for this lot is very familiar to us, Cafe Granja’s revered Cerro Azul Geisha. This is now the sixth year we have purchased this coffee, the coffee that our baristas Sonja Zweidick, Dane Oliver and most recently Victor Kristensen have taken to the world stage, in both Barista and Brewer’s competitions. Victor has won the Danish Brewer’s Cup title two years running with the Cerro Azul Geisha, in both 2019 and 2020. 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. Cerro Azul was chosen by the experts at Granja as a perfect location for the development of ultra high quality Geisha cherries. The location of the farm is further southwest in the Cauca Valley than Potosí and Las Margaritas, closer to the state capital of Cali, and to Colombia’s Pacific coast. The cool breeze from the Pacific combined with the very high altitude mean that the trees have to fight low average temperatures and large day-night swings in temperatures to survive, concentrating energy into their cherries as sugar. This leads to a high level of both sweetness and intensity of flavour in the final cup. This incredible quality of raw material has to be treated with great care at each further stage, in order to preserve the potential created in the field. Luckily the team at Cafe Granja La Esperanza consistently take care of these stages of the process with aplomb.
This washed lot was fermented and dried using Granja’s trademark level of attention to detail. Carefully hand-picked Geisha cherries arrive at the Cerro Azul wet mill, are depulped without water, and fermented in mucilage for between 19 and 22 hours, depending on conditions. After fermentation, the remaining mucilage is removed using mechanical scrubbers and minimal water, and the cherries dried gently in mechanical driers between 35 and 45 degrees, to a moisture content of 11%. This is followed by a resting of at least one month in parchment in climate controlled warehouses, allowing moisture content to stabilise and flavours to increase in intensity. During our visit in November 2019 we witnessed another of Granja’s wet mills in action further north at Las Margaritas, and were very impressed by the systems, control and cleanliness we saw. At the warehouse, the lots of Cerro Azul Geisha resting in parchment smelled incredible, with their trademark clear floral aromatics already starting to develop, even before dry-milling. Here, the Cerro Azul Geisha is characteristically delicate and aromatic, with incredible clarity of flavour; showcasing crisp and clear jasmine aromas followed by fresh and sweet apricot and a round white tea finish.
Café Granja La Esperanza
The Herrera family purchased Finca Potosí in 1945 and planted several varieties that were unusual for Colombia at the time, including yellow and red Bourbon. This started the Granja tradition of experimentation, leading to recognition from other farmers in the Cauca Valley. The years that followed were very productive, and though each of the 14 children took their share of the farm work, two brothers took particular interest in coffee production, and in the late 1990’s, Rigoberto and Luis took over the family business. They purchased more small farms to add to their portfolio, and began the process of converting all of their farms to use organic practices. They also looked outside Colombia for further insight, and jumped at the opportunity to lease a small farm in Panama. Rigoberto moved, and his years of producing experience were all too obvious, their lot of Geisha won the Best of Panama within 2 years. When Rigoberto returned to Granja, he brought back not only experience, but Panamanian Geisha seeds. These seeds were the foundation for the next stage of growth, beginning to chase extraordinary flavour profiles and the super high end specialty market. The experience of bringing a Panamanian varietal to Colombia was pivotal to Granja in their endeavour to adapt more exotic varietals to the Colombian soil, showcasing a wide view of the Cauca Valley terroir. They have also begun to experiment with unique processing, using tank fermentation to create incredible control over initial in-cherry fermentations, for both their washed and natural coffees. They also use mechanical drying extensively, allowing very tight control over length and degree of drying. This type of fermentation, along with mechanical ‘washing’, results in very low water usage, compared especially to traditional washed processing. This is another of Granja’s core values, focussing on sustainability. They have also worked very hard on maintaining local floral and fauna, using waste products from the farm to fire their mechanical driers, and switching to organic farming methods.
|150g||93,89 DKK||150 g||