Colombia — Valle del Cauca, La Esperanza Weight: 200g, 100g Cultivar: Gesha Producer: Café Granja La Esperanza | CGLE Farm: La Esperanza Origin: Trujillo, Valle del Cauca, Colombia Elevation: 1,525–1,569 m.a.s.l. Process: Natural Category: Singular Series Tasting Notes: Orange Peel • Dried Plum • Red Berries Why This Coffee Matters The La Esperanza Gesha Natural is an expression of elegance through restraint. Rather than seeking intensity for its own sake, this coffee highlights how a carefully managed natural process can deepen sweetness while preserving the clarity and refinement that define exceptional Gesha. Orange peel brings brightness, dried plum adds richness, and red berries provide vibrant fruit, while subtle florals, baking chocolate, and a delicate green tea finish create a cup that is composed rather than extravagant. It is a coffee that rewards attention through balance and precision. For Ogni, this lot represents the quieter side of specialty coffee—one where every element is in harmony, allowing the farm, cultivar, and process to speak with confidence rather than excess. Producer Background Café Granja La Esperanza (CGLE) has earned an international reputation for cultivating rare coffee varieties and refining post-harvest processing across its farms in Valle del Cauca, Colombia. La Esperanza is the estate that gave the company its name and remains central to its identity. As part of the Singular Series, this Gesha is produced with the same meticulous attention to cultivation and quality control that defines CGLE, while offering a transparent expression of the farm's character. About the Cultivar Originally collected in Ethiopia, Gesha is celebrated for its refined aromatics, elegant acidity, and remarkable clarity. At La Esperanza, the cultivar develops a distinctly balanced profile. The natural process enhances sweetness and fruit while allowing the coffee's structure and clean finish to remain intact, producing a cup that is vibrant without becoming overpowering. About the Process Natural Only fully ripe cherries are selected before flotation removes lower-density fruit. The cherries undergo 48 hours of open-tank fermentation, with sugar concentration measured before fermentation begins to ensure consistency. Drying takes place in mechanical dryers for 8–12 days at approximately 38°C, after which the coffee rests in climate-controlled storage maintained between 18–19°C to stabilize moisture and preserve cup quality. The result is a natural process that enhances sweetness and fruit expression while maintaining remarkable cleanliness and definition. Terroir Located in Trujillo, Valle del Cauca, La Esperanza benefits from a climate that encourages slow cherry development and careful maturation. For this lot, CGLE documents: Elevation: 1,525–1,569 m.a.s.l. Annual rainfall: Approximately 2,200 mm Temperature: 15–21°C Relative humidity: 85–90% Cultivated area: 3.65 hectares These conditions contribute to excellent sugar development and produce coffees with refined acidity, balanced sweetness, and exceptional clarity. In the Cup Orange peel introduces a bright citrus lift before notes of dried plum and red berries develop through the middle of the cup. Light floral aromatics are complemented by hints of baking chocolate, while a clean green tea finish leaves a lingering impression of sweetness and freshness. The cup is balanced and composed, with sweetness, fruit, and acidity working together in harmony rather than competing for attention. Brewing Recommendations Excellent for: ★★★★★ V60 ★★★★★ Origami ★★★★★ Orea ★★★★★ April Brewer ★★★★★ Kalita Wave ★★★★★ AeroPress ★★★★ ★ Modern Espresso Filter brewing best highlights the coffee's layered fruit, citrus brightness, and delicate finish. As a modern espresso, it offers elegant sweetness with a refined structure and clean finish. Suggested Starting Parameters Ratio: 1:15–1:17 Water Temperature: 91–94°C Grind: Medium-Coarse Drawdown: 2:30–3:30 Water Mineralization: 40–80