Cafe Granja is known for experimenting with different varieties. Last time we visited they showed us their “Garden Of Varieties” which is a pretty impressive collection of different coffee trees and crossed varieties. It’s more of a playground and is not being used for production but every now and then they produce some kilos. In this case it was a Landrace Variety taken from Yirgacheffe in Ethiopia. Pretty cool because it basically combines our two favorite coffee origins (:
It’s grown at the Potosi farm in the Cauca Valley at 1650masl, undergoing a natural process and guess what? It tastes like, that’s right, a mix between Colombia and Ethiopia: bergamot covered in cane sugar sweetness.
Colombia El Roble HR61
The world of super special coffee is usually dominated by names such as Gesha, Sudan Rume or Sidra; but every now and then we get pleasantly surprised. This coffee comes from Hacienda El Roble, a pretty impressive farm in Santander, Colombia where they produce high quality coffees and do a lot of experimentation.
We’ve known the farm for a while but haven’t had the chance to buy anything from them yet. This coffee is a pretty good introduction I would say - the new variety HR61 is something I’d personally never heard of before (:
The cherries had six days of fermentation in pressurized and temperature controlled anaerobic tanks, followed by eight days of patio drying.
This coffee is bright and balanced but at the same time it’s also funky, minty and floral but in a very subtle way. This coffee doesn’t punch you in the face with an overkill of flavors. You almost have to look for them, but when you find them it’s like a cool breeze on a hot summer day.
Colombia Gesha Paraiso
Finca El Paraíso has got a name for producing some interesting coffees. Located in Piendamó in the famous Cauca valley, and run by Diego Bermudez and his family. This coffee is a Gesha variety, which is always a promising start for a beautifully complex coffee, but this coffee is next level. So much so that it might be too good to be true - but that is for you to decide. They create this flavour with a two phase fermentation and “thermal shock” process.
This is their process:
First the coffee is washed with ‘ozonized’ water to reduce microbial load, then it is fermented aerobically for 60 hours at a temperature of 18 degrees. Next, it is de-pulped and then the second phase of fermentation begins, anaerobic for 36 hours at 18 degrees. It is then washed, using thermal shock in order to “transfer and fix the secondary aromas developed in the fermentation phases of the culture medium”. It is first washed at 35 degrees celsius and then at 12 degree celsius. It is dried for 29 hours with a recirculating air of 35 degrees and a relative humidity of 25% until the bean comes down to between 10% and 11% humidity. It is bagged and stabilized for 15 days.
An astonishing process makes for some astonishing notes, think rooibos and peach iced tea.
Great trees are often the focal point of great stories, think Newton, think of the Buddha; this Sidra variety is sort of like that - a bit - depends how much you love delicious coffees. The Sidra variety was developed in Ecuador by a private company, taking its name from the tree it was propagated under. This hybrid coffee is a cross mutation between Red Bourbon and Typica; these two varieties are never the top of our list when going through the yummiest, most delectable, or exciting varieties but when they come together it’s like heaven on a round silver spoon.
The Sidra of Cafe Granja la Esperanza is grown at 1400 - 2000 masl, and a temperature controlled fermentation over 48 hours brings a higher concentration of sugars with intense, complex notes. The Potosi farm also holds the Yirgacheffe, and XO varieties. We have both of these. All of these coffees are good.
Notes of hibiscus, rhubarb, and orange fill the palate here and the intensity of flavour is what drew in.
Colombia La Maria Gesha Anaerobic
Our search for tasty coffee was aided this year by our friend, the coffee producer Rodolfo from El Salvador. His tip paid off because this coffee is really rather wonderful! It is produced by farmer Orlando Ospina and his wife Emilcen Sanchez on their farm Finca La Maria in La Mesa in the department of Cundinamarca.
This anaerobic natural Gesha variety is grown at between 1660 - 1750 masl and as you can imagine it is as stunning a Gesha as we have ever tasted but with a bit more funk in the cup.
Emilcen and Orlando are perfect examples of coffee producers who are skilled (Orlando is an agronomist) and committed to cultivating really amazing delicious coffee.
A tropical cup that’s balanced with candied orange and black tea, this anaerobic Gesha is a special find for anyone who’s dipped their feet into the world of super specials.