This Geisha comes from Cafe Granja La Esperanza (CGLE) in Colombia—a truly special coffee we are proud to offer.

Rigoberto san, the lead producer of CGLE, first introduced Geisha seedlings to Colombia around 2007. They were initially planted at Cerro Azul, one of CGLE’s own farms. After the remarkable success there, Geisha trees were planted at their other farms as well, including Las Margaritas. Although Las Margaritas is also located in the Cauca region like Cerro Azul, its slightly different microclimate creates unique flavor characteristics. The cup offers a soft, delicate impression, yet with layered flavors of jasmine, berries, orange, and melon—a beautifully floral and complex profile.

Las Margaritas also serves as a center for varietal research and genetic diversity. Beyond Geisha, the farm cultivates and crossbreeds a wide range of varieties, and the knowledge gained here becomes a source of innovation and diversity for CGLE and the region as a whole.

When CGLE’s Head of Sales, Juan Herrera, hosted a cupping session at our Ebisugawa store, we had the opportunity to taste several varieties from Las Margaritas. Each cup stood out with exceptional quality and distinct character, offering a glimpse into the exciting possibilities that lie ahead for specialty coffee.

We hope you’ll enjoy this meticulously produced, washed-process Geisha from one of Colombia’s most leading-edge farms.

All coffee cherries are carefully selected, ensuring that only those at full ripeness are picked. They are then floated in water to remove low-density cherries and debris such as leaves and twigs. Before fermentation begins, the sugar content is measured to confirm that the cherries are in ideal condition for the fermentation process. The cherries then undergo an 18-hour open-tank fermentation, which helps reveal the deeper layers of flavor hidden within.

After fermentation, the pulp is gently removed, and the coffee undergoes an additional 24 hours of aerobic fermentation to further enhance its complexity. Finally, the sticky mucilage is washed off, and the coffee moves into the drying stage. It is carefully dried in silos for 3–5 days, during which the temperature is strictly controlled at 38°C. Once it reaches the optimal state, the coffee is rested in a climate-controlled warehouse maintained at 18–19°C, preserving its exceptional character.