Deep Cuts October Release

Cafe La Granja Esperanza Natural Mystic Collection

Varietal: Gesha / Pink Bourbon / Tres Dragones / Sudam Rume 

Region: Valle Del Cauca, Colombia

Altitude: Gesha 1760m / Pink Bourbon 1860m / Tres Dragones 2000m / Sudam Rume 1850m

About the Cup  

Gesha

This coffee cup profile opens with aromas of brown sugar, cocoa, raisins, vanilla, and tamarind. The taste is rich, with notes of black cherry, cocoa, and licorice, balanced by wine-like fruitiness. A bright malic and citric acidity adds freshness, while the dense, creamy body creates a smooth, complex experience with a lingering finish.

Pink Bourbon

This cup presents an inviting aroma with vibrant notes of tropical fruits, white grapes, and rich strawberry compote. Upon tasting, it reveals a complex and harmonious flavor profile that mirrors its aroma. The cup offers a dense, full-bodied experience, highlighted by the bright, balanced tartaric acidity of tropical fruits and grapes. As it lingers on the palate, the aftertaste evolves into a pleasant blend of strawberry compote and a deep, smooth dark chocolate finish.

Tres Dragones

Sweet and savory with strong fruity notes. Flavors of dried pineapple, dark chocolate, wine barrel, magnolia, and hop flowers in both aroma and taste. Balanced with bright acidity and a rich, smooth texture. The fruity finish is enhanced by hints of wine barrel and magnolia.

Sudan Rume

This coffee cup delights with a floral aroma mingled with vanilla, apricot, red fruits, and chocolate. The taste features blueberries, raspberries, citrus, and a hint of spice, balanced by a pleasant sweetness and tartaric acidity. It finishes with a creamy body that lingers on the palate.

About the Processing 

Gesha & Tres Dragones

After 48 hours of fermentation, the cherries are slowly dried in silos, enabling the natural process in a humid climate. This method creates a balance between terroir flavors and process-driven notes, producing a cup with ripe fruit, rich sweetness, and bright acidity. Pink Bourbon After 48 hours of fermentation, the cherries are slowly dried in silos, enabling the natural process in a humid climate. This method creates a balance between terroir flavors and process-driven notes, producing a cup with ripe fruit, rich sweetness, and bright acidity.

Pink Bourbon

For this nanolot, cherries are handpicked and placed in a special tank where oxygen is removed, starting anaerobic fermentation for over 166 hours. Temperature is monitored twice daily to keep it below 30°C, and water is added to maintain an ideal range of 20-25°C. After fermentation, the cherries are mechanically dried for 48 hours, followed by nine days of sun drying. Once moisture levels reach 12-12.5%, the beans are vacuum-packed for stabilization, enhancing their experimental and intense flavors.

Sudan Rume

The cherries are carefully hand-picked and fermented for 36 hours in steel tanks without water. The tanks are closed but not airtight, allowing air to speed up fermentation. Afterward, they are dried in a mechanical dryer for 48 hours at a constant temperature of 40°C. Finally, the Sudan beans are sun-dried on raised beds for 15 days until they reach the right humidity level.