About The Selection

Cafe Granja La Esperanza is a pioneer in cultivating the Geisha variety on Colombian soil and realizing its fullest flavor potential through pinpoint post-harvest processing techniques based on a deep understanding of the crop, dynamic engagement with the specialty coffee community worldwide and steadfast dedication to optimizing every element in the terroir to achieve coffee excellence.

Savor that excellence, as you nurture your own passions, variably expressed and sensorily reinvented in our latest lineup from the coffee perfection-seeking Herrera family.

CGLE Cerro Azul Curated Set

385.00

Each box set includes, three jars with 80 grams of carefully selected coffee, and a booklet with a dedicated space for you to handwrite notes and well wishes.

Making each box set perfect for gifting your loved ones, too —

Savor and share 3 of their choicest coffees in this curated selection

Cerro Azul Natural Geisha, with strawberry, dried mango, blueberry, peach, winegums

Cerro Azul Honey Geisha , with peach, mandarine, red grapes, strawberry, pineapple

Cerro Azul Hybrid Washed Geisha, mandarine, sparkling white wine, peach, honey, lychee

Brewing Guide

- Ready your brewing tools ahead.
- Keep your coffee gear and containers clean.
- Decide and adjust your grind size based on:
— Your coffee’s roast date
— Your brewing method
- Be consistent with water quality and measuring weight, ratios, and time.
- Remember!
— Let your palate help you personalize the best recipe for you.
— Brew often and have fun!

More about Brewing here.

FOR FILTER

COFFEE-TO-WATER RATIO: 1:15
COFFEE GRIND SIZE: Medium fine
(like table salt; 24-28 clicks in Comandante MK4 and 16-18 clicks in Timemore C2)
COFFEE AGE: 7-14 days, ideally
COFFEE DOSE: 17 grams
WATER WEIGHT: 255 mL
WATER TEMPERATURE: 90°C-93°C
TARGET BREW TIME: 02:30 - 03:00

1. Heat water to 90°C-93°C

2. Arrange your brewing set-up.

— Place your dripper on the carafe & filter paper in the dripper.

— Rinse the filter paper with hot water & remove the rinsing water from the carafe.

3. Switch on your scale.

4. Measure out 17 g of coffee & grind to Medium Fine.

5. Place the carafe and dripper with the rinsed filter paper onto the scale, & tare.

6. Transfer the ground coffee to the dripper; then, tare.

7. Start the timer!

— First pour to bloom, 55ml for 30 seconds.

— Second pour, 100 ml at 00:30.

— Third pour, the final 100ml at 01:15

8. Target to finish the brew within 02:30 to 03:00 minutes.

9. Serve & enjoy!

MORE COFFEES HERE