Colombia Cafe Granja La Esperanza Geisha Washed 1 Pack │ Light【Justin Coffee】 1/4 lb (115g) or 1/2lb (230g) Estate Coffee Freshly Roasted

Colombia Cafe Granja La Esperanza Geisha Washed

• Coffee Origin: Colombia  
• Estate-grown coffee：Colombia Cafe Granja La Esperanza 
• Processing Method:  Washed
• Variety: 100% Arabica-Geisha/Gesha
• Flavor Notes: White Floral, Lime Tea, Cane Sugar, Stone Fruit.
• Roast Level: Light Roast
• Packaging:  1/4 lb (115 g) or Half-Pound (230g) beans ➡ One-way degassing valve + resealable zipper bag
• Elevation：1752-1941m
• Shelf Life: 4 months (4 months from the roasting date, during which the coffee beans retain their optimal flavor.)

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Colombia Cafe Granja La Esperanza 100% Geisha Kamitsu Honey

• Coffee Origin: Colombia  
• Estate-grown coffee：Colombia Cafe Granja La Esperanza Kamitsu Honey
• Processing Method:  Honey
• Variety: 100% Arabica-Geisha/Gesha
• Flavor Notes: Strawberry Jam, Peach, Bergamot, Blueberry, Orange Blossom, Sweet Floral Finish, Blueberry-like Sweet Acidity, Rich and Luscious Body.
• Roast Level: Light Roast
• Packaging:  1/4 lb (115 g) or Half-Pound (230g) beans ➡ One-way degassing valve + resealable zipper bag
• Elevation：1600-1750m
• Shelf Life: 4 months (4 months from the roasting date, during which the coffee beans retain their optimal flavor.)

Coffee Flavor

The flavors of coffee are derived from the breakdown of various nutrients in the green coffee beans during roasting. Heat causes these compounds to degrade into a variety of aromatic molecular structures, resulting in a wide spectrum of flavors. High-quality coffee beans naturally possess a rich aroma that evolves at different temperatures—high, medium, and low—offering a delightful and nuanced experience worth savoring.

Colombia Cafe Granja La Esperanza Geisha Washed

White Floral, Lime Tea, Cane Sugar, Stone Fruit.

Colombia Cafe Granja La Esperanza 100% Geisha Kamitsu Honey

Strawberry Jam, Peach, Bergamot, Blueberry, Orange Blossom, Sweet Floral Finish, Blueberry-like Sweet Acidity, Rich and Luscious Body.

Café Granja La Esperanza (CGLE)

Café Granja La Esperanza (CGLE) is one of Colombia’s most iconic specialty coffee estates. Currently family-owned and operated, CGLE manages four renowned farms: Cerro Azul, Las Margaritas, La Esperanza, and Potosí. All four estates are located in Valle del Cauca, a formal administrative region in southwestern Colombia, rather than simply a single valley.

Bordering the Pacific Ocean, Valle del Cauca is home to Buenaventura Port, one of the major shipping points for Colombian coffee exports to Taiwan. Blessed with abundant natural resources and fertile volcanic soils, the region has long been recognized for its agricultural excellence. Sugarcane thrives in the valleys, while coffee flourishes on the surrounding mountain slopes, creating a unique agricultural landscape.

The story of CGLE began nearly 80 years ago with the Herrera family in Caicedonia, Valle del Cauca. Before the CGLE name was established, the family operated only the Potosí Estate. Among fourteen siblings, Rigoberto and Luis Herrera developed a deep passion for coffee from an early age and eventually dedicated their lives to coffee cultivation.

With years of experience and a commitment to quality, the brothers acquired additional land in Trujillo, Valle del Cauca, establishing the La Esperanza and Cerro Azul estates. They introduced exceptional coffee varieties and built their own processing facilities, laying the foundation for CGLE’s pursuit of excellence.

In the early 2000s, Rigoberto traveled to Boquete, Panama, where he exchanged knowledge with local producers and later achieved victory at the prestigious Best of Panama (BOP) competition. Inspired by this experience, he brought the knowledge back to Colombia and began cultivating Panama Geisha at CGLE. After overcoming challenges in adapting the variety to local conditions, carefully selected mother plants continued to thrive. The original Geisha trees planted in 2005 remain healthy and productive today, reflecting years of dedication and meticulous care.

Deep within La Esperanza Estate stands a two-story Colombian-style wooden building that serves as an office, residence, and welcoming space for coffee enthusiasts from around the world. Beyond the surrounding landscape lies CGLE’s self-built processing facility, laboratory, and professional cupping room, where innovation and quality control come together.

CGLE is recognized for its rigorous post-harvest management and exceptional traceability. Every coffee lot—regardless of harvest time, processing method, or production batch—is carefully documented with detailed records of each processing stage. This systematic approach ensures consistency, transparency, and outstanding quality, making CGLE one of Colombia’s most respected names in specialty coffee.

Once named one of the "World's Top 10 Most Expensive Coffees" by Forbes, Geisha coffee has become a legendary name in the world of specialty coffee. However, the term "Geisha" is often a source of confusion due to the existence of multiple genetically distinct plant types sharing the name. Many of these plants trace their geographical origins to Ethiopia. Recent genetic diversity analyses by the World Coffee Research Center confirmed that the T2722 variety grown in Panama is both unique and consistent. When well-managed in high-altitude regions, it has a strong correlation with exceptional cup quality, renowned for its refined floral aromas, jasmine notes, and peach-like fragrance.

The Geisha coffee grown in Panama for over 60 years belongs to the T2722 variety, originally collected in the 1930s from Ethiopia’s coffee forests. It was sent to the Lyamungu Research Station in Tanzania before being introduced to Central America in 1953 via the Centro Agronómico Tropical de Investigación y Enseñanza (CATIE) in Costa Rica, where it was cataloged as T2722.

In the 1960s, its resistance to coffee leaf rust was recognized, leading to its distribution across Panama through CATIE. However, due to its fragile branches, farmers were reluctant to cultivate it widely. This changed in 2005, when the Peterson family from Boquete, Panama, entered Geisha coffee into the Best of Panama (BOP) competition and auction. The coffee received outstanding evaluations, broke auction price records for green coffee at the time, and catapulted Geisha into international fame.
 

The names "Geisha" and "Gesha" are often used interchangeably, reflecting transliteration differences from Ethiopian dialects to English. The coffee was initially recorded as "Geisha" in early cultivation records, and this spelling became widely used in coffee research and industry databases. However, the coffee was originally collected from a mountain in Ethiopia, where the name is more commonly transliterated as "Gesha" or "Geisha" in English.

In recent years, Geisha has gained worldwide popularity, with successful cultivation across various regions, including Guatemala, Costa Rica, El Salvador, Colombia, Peru, and other parts of Central and South America. These plantations primarily grow the T2722 variety introduced from Panama. Additionally, Taiwan's high-altitude regions have embraced Geisha cultivation. The higher the altitude, the more enchanting the flavors, making Geisha coffee a true gem of the coffee world.

(Coffee Processes)

Coffee processing refers to the transformation of ripe red coffee cherries into dried green coffee beans. Each method has its pros and cons, influenced by the natural environment and specific needs of the production region. Therefore, each coffee-producing area adopts processing methods best suited to its conditions. This batch uses either the Natural Process or the Washed Process, which are summarized below:

【Washed Process】

Also known as the wet process, this method involves removing the skin and pulp of the coffee cherries before drying. The seeds are then fermented in water tanks to eliminate the remaining mucilage on their surface, followed by thorough washing and drying under sunlight or with mechanical dryers.

The washed process produces a cleaner and crisper flavor profile compared to the natural process. Coffees processed this way typically have lighter body, brighter acidity, and distinct fruit flavors. This method is often associated with specialty coffee due to its clarity and vibrant flavor expression.

【Honey / Pulped Natural / Semi-dry Process】

The honey process is a method that combines elements of both the natural process and the washed process. This technique was initially developed in Costa Rica. Similar to the washed process, the skin and pulp of the coffee cherries are removed, but the fermentation step is skipped. Instead, the mucilage layer (a sticky, sugary layer around the bean) is left intact and dried under sunlight.

The term "honey" does not refer to the addition of actual honey. Rather, it derives from the sticky texture of the mucilage, which resembles honey. The retention of this layer, rich in sugars and acids, is the key to the honey process. The amount of mucilage left on the beans determines the sweetness and flavor complexity:

【Manufacturer Information】

JUSTIN INTERNATIONAL FOOD ENTERPRISE CO., LTD.
Tel: +886-3-358-6611
1st Floor, No. 30, Lane 120, Daxing Road, Taoyuan District, Taoyuan City

▶This product is covered by a NT$10 million product liability insurance.
▶Food Industry Registration Number: F-165601955-00000-0
▶ Our company’s cupper is certified as a CQI International Coffee Quality Appraiser. 
 

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