Winey tone coffee with blackcurrant, mango and raisin flavor, sweetness of cherry fruit jam and dark chocolate.
Blanca ligia correa (mother) and juan antonio herrera(father) married and had fourteen children. In 1945 Juan Antonio decided to introduce three different varieties to the existing Typica, and that is how he started a crop of Yellow Bourbon, Red Bourbon and Caturra. In 1945, Café Granja La Esperanza was born.
Two of the eleven kids, Rigoberto and Luis, showed special interest in coffee production and processing. Besides Potosí, another farm in the Trujillo region was acquired to enlarge the organic production, La Esperanza farm. Café Granja La Esperanza specializes in the production and commercialization of specialty coffee varietals, facing huge challenges as the adaptation of these varietals to the Colombian soil and climate conditions are quite difficult. Today La Esperanza is a 34.4ha farm, planting 96,600 coffee trees,
The La Esperanza Natural processed coffee involves a special fermentation. Manual and rigorous picking. The picking is done in the harvesting peaks to guarantee the amount required to obtain a good batch of natural coffee. The coffee is collected in the indicated maturation. Fermentation is done for 35 hours in special barrels. After the picking, the coffee is left 48 hours in the silo and then is moved to solar drying. Coffee is left in storage for 1 month to help stabilize it and reduce the astringency of freshness.
- Origin: Colombia
- Region: Cauca
- Producer: Cafe Granja La Esperanza
- Altitude: 1,400 – 1,860m
- Cultivar: Colombia & Caturra
- Processing: Natural
- Sourcing: Pebble Coffee