Limited Release
014 - CGLE 17 Hybrid
Displaying the excellence in processing quality that we have come to expect from the CGLE estate, we were also presented with deep purple fruits, a bright sweet acidity, creamy body and a finish reminiscent of a clean black tea.
This year as we welcomed CGLE’s Hybrid 17 back into the roastery we didn’t know what to expect in the cup. Such is the cultivar’s depth of character that we were excited to see what the personality of this season’s crop would be, and we certainly weren’t disappointed.
Displaying the excellence in processing quality that we have come to expect from the CGLE estate, we were also presented with deep purple fruits, a bright sweet acidity, creamy body and a finish reminiscent of a clean black tea. Incredibly complex and layered it reminded us of the Makicuna, Ecuador Sidra which we have had in previous years at the roastery (a definite favourite here). A complete contrast to the previous year, our 2023 offering has evolved from the clean, crisp, white wine like cup into a very different, fuller flavoured beast.
For a final third year we welcome back the fascinating Caturra Gesha hybrid into our Limited Release Rare series, offering a glimpse at how a coffee can evolve from season-to-season, showcasing flavours unlocked through a year of changing weather, cultivation and processing-approach.
Created with a plan to increase resistance by crossing selected Caturra and Gesha plants, research began in 2011, with the first selection of Caturra planted in CGLE’s Potosi farm, and the hybrid version planted in 2014. Three years later and the initial harvest showed an expected lack of complexity in the cup, but the team persevered, looking for healthier, more fruitful trees as well as a compelling flavour-profile. With a Gesha varietal selected from Cerro Azul farm (where Gesha is cultivated exclusively), the new hybrid was planted in 2017 in one of Potosi’s very highest plots at 1860 masl.
This washed-process lot has used only a tiny amount of natural fermentation (just 24 hours) before being fully-washed and dried, staying true to the original processing profile of previous years. It is fascinating to taste the change in cup profile season to season.
Orders will begin shipping from Monday.
Artwork created by @designedbybaz
Store in a cool, dry place.
In nitrogen-flushed, valveless bags, oxygen content is reduced to under 3%, preserving optimal quality for up to 9 months.
Displaying the excellence in processing quality that we have come to expect from the CGLE estate, we were also presented with deep purple fruits, a bright sweet acidity, creamy body and a finish reminiscent of a clean black tea.
This year as we welcomed CGLE’s Hybrid 17 back into the roastery we didn’t know what to expect in the cup. Such is the cultivar’s depth of character that we were excited to see what the personality of this season’s crop would be, and we certainly weren’t disappointed.
Displaying the excellence in processing quality that we have come to expect from the CGLE estate, we were also presented with deep purple fruits, a bright sweet acidity, creamy body and a finish reminiscent of a clean black tea. Incredibly complex and layered it reminded us of the Makicuna, Ecuador Sidra which we have had in previous years at the roastery (a definite favourite here). A complete contrast to the previous year, our 2023 offering has evolved from the clean, crisp, white wine like cup into a very different, fuller flavoured beast.
For a final third year we welcome back the fascinating Caturra Gesha hybrid into our Limited Release Rare series, offering a glimpse at how a coffee can evolve from season-to-season, showcasing flavours unlocked through a year of changing weather, cultivation and processing-approach.
Created with a plan to increase resistance by crossing selected Caturra and Gesha plants, research began in 2011, with the first selection of Caturra planted in CGLE’s Potosi farm, and the hybrid version planted in 2014. Three years later and the initial harvest showed an expected lack of complexity in the cup, but the team persevered, looking for healthier, more fruitful trees as well as a compelling flavour-profile. With a Gesha varietal selected from Cerro Azul farm (where Gesha is cultivated exclusively), the new hybrid was planted in 2017 in one of Potosi’s very highest plots at 1860 masl.
This washed-process lot has used only a tiny amount of natural fermentation (just 24 hours) before being fully-washed and dried, staying true to the original processing profile of previous years. It is fascinating to taste the change in cup profile season to season.
Orders will begin shipping from Monday.
Artwork created by @designedbybaz
Store in a cool, dry place.
In nitrogen-flushed, valveless bags, oxygen content is reduced to under 3%, preserving optimal quality for up to 9 months.