The aroma opens with notes of lemon zest, white peach, bergamot, and floral hints. On the palate, the sweetness of lemon zest, yuzu, and peach Calpis is complemented by a touch of honey and frangipani, creating a delicate and smooth flavor experience. Nestled in the Cauca region of Colombia, Café Granja La Esperanza is a family-owned farm renowned for its commitment to coffee innovation. Under the guidance of producer Rigoberto Herrera, the farm has been at the forefront of experimenting with unique coffee varieties and processing methods. At the Las Margaritas farm, Rigoberto has introduced several exotic coffee varieties not typically found in Colombia, including some of the earliest plantings of Geisha trees in the country. The Gesha varietal featured here is cultivated at the Las Margaritas farm, a 33.8-hectare estate located in the Cauca Valley within the Caicedonia department of western Colombia. The farm sits at altitudes ranging from 1,570 to 1,850 meters above sea level, with coffee grown on 14 separate lots. Las Margaritas is known for its specialization in Geisha, a variety that thrives in the farm's unique terroir. The seeds of the Geisha variety at Las Margaritas were originally sourced from Panama. In 2007, Don Rigoberto Herrera had the opportunity to lease a piece of land in Panama called La Carleida. As an expert in processing coffee, Don Rigoberto produced a high-scoring Geisha the following year, securing the #1 spot at the Best of Panama (BoP) 2008. Since then, he has been bringing Geisha seeds from Panama to his farm in Colombia, continuously pushing the boundaries of Colombian specialty coffee. This selected lot from Las Margaritas is planted at an altitude of 1,700 meters above sea level and undergoes a meticulous Hybrid Washed (HW) processing method. After picking and sorting, the cherries are first fermented for 19 to 22 hours, followed by pulping without water. The coffee is then fermented again aerobically for 35 hours. Once fermentation is complete, the coffee is fully washed and mechanically dried at a temperature range of 35°C to 45°C until it reaches a moisture level of 10.5%. This unique processing method enhances the coffee's complex flavors, resulting in a beautifully clean and vibrant cup. The seeds of the Geisha variety at Las Margaritas were originally sourced from Panama. In 2007, Don Rigoberto Herrera had the opportunity to lease a piece of land in Panama called La Carleida. As an expert in processing coffee, Don Rigoberto produced a high-scoring Geisha the following year, securing the #1 spot at the Best of Panama (BoP) 2008. Since then, he has been bringing Geisha seeds from Panama to his farm in Colombia, continuously pushing the boundaries of Colombian specialty coffee.