Colombia — Valle del Cauca, Cerro Azul

Weight: 200g, 100g or 80g

Cultivar: Gesha

Producer: Café Granja La Esperanza | CGLE

Farm: Cerro Azul

Elevation: 1,850–2,000 m.a.s.l.

Process: Natural

Tasting Notes: Tropical Fruit · Jasmine · Bergamot · Strawberry · Passion Fruit · Floral Honey

Why This Coffee Matters

Cerro Azul Gesha Natural represents one of the world's benchmark competition coffees. Through decades of genetic selection, meticulous cultivation, and uncompromising quality standards, Café Granja La Esperanza has established Cerro Azul as one of specialty coffee's most respected origins.

The natural process adds extraordinary depth and sweetness while preserving the unmistakable floral elegance that defines exceptional Gesha. The result is a coffee of remarkable precision, complexity, and balance—one that continues to be chosen by elite competitors on the world's biggest coffee stages.

For Ogni, this coffee embodies the highest level of producer craftsmanship, showcasing what is possible when exceptional genetics, extraordinary terroir, and meticulous processing converge in a truly world-class competition coffee.

Producer Background

Café Granja La Esperanza (CGLE) is one of Colombia's most influential specialty coffee producers and a global benchmark for innovation, precision, and exceptional coffee quality. Owned and operated by the Herrera family, CGLE has spent decades cultivating rare and distinguished cultivars across several farms in Valle del Cauca.

Their relentless pursuit of quality has earned international recognition in Brewers Cup and Barista Championship competitions, where coffees from CGLE are frequently selected by competitors seeking world-class performance.

The Cerro Azul farm represents the pinnacle of this philosophy, consistently producing some of the most celebrated Gesha lots in Colombia.

About the Cultivar

Gesha originated in the Gesha forests of Ethiopia before becoming internationally renowned through Panama. Today it is regarded as one of the world's most celebrated coffee cultivars.

When cultivated under ideal conditions, Gesha is recognized for producing:

• Exceptional floral aromatics
• Vibrant tropical fruit
• Tea-like elegance
• Delicate citrus
• Silky sweetness
• Extraordinary complexity

At Cerro Azul, the combination of genetics, elevation, and meticulous farming allows Gesha to express remarkable clarity while developing a distinctive Colombian identity.

About the Process

Natural

Natural processing begins with carefully selecting only perfectly ripe cherries, which are dried intact with the fruit still surrounding the seed.

Throughout drying, sugars and fruit compounds slowly migrate into the coffee, creating exceptional sweetness and a layered fruit profile while preserving the coffee's floral elegance.

CGLE applies meticulous drying protocols to ensure uniform moisture loss and exceptional cup cleanliness.

This process enhances:

• Intense fruit expression
• Rich sweetness
• Complex aromatics
• Silky body
• Long, layered finish

When executed at CGLE's level, natural processing remains remarkably clean while amplifying the expressive qualities of Gesha.

Terroir

Cerro Azul, located in Valle del Cauca, is among Colombia's most celebrated specialty coffee farms.

Its unique environment combines:

• High elevation
• Cool mountain temperatures
• Volcanic-influenced soils
• Consistent mountain airflow
• Significant diurnal temperature variation

These conditions slow cherry maturation, allowing exceptional sugar development and aromatic complexity.

The result is coffee distinguished by:

• Outstanding sweetness
• High bean density
• Brilliant clarity
• Elegant acidity
• Extraordinary aromatic intensity

Brewing Recommendations

Excellent for:

★★★★★ V60

★★★★★ Origami

★★★★★ Orea

★★★★★ April Brewer

★★★★★ Kalita Wave

★★★★★ AeroPress

★★★★★ Espresso

Competition-level natural Gesha is best experienced as a filter coffee, where its remarkable aromatic complexity and layered fruit profile can be fully appreciated.

Suggested Starting Parameters

Ratio: 1:15–1:17

Water Temperature: 91–93°C

Grind: Medium-Fine

Drawdown: 2:45–3:45

Water Mineralization: 40–80 ppm