Colombia Cafe Granja La Esperanza CGLE Pink Bourbon Washed Hybrid


Cupping Notes   | Tea Rose  | Apricot  | Vanilla  | Pear.

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Product Description

Always a pleasure roasting the offerings from these guys , super innovative………Small experimenatal lots, new varietals, loads of different processing methods.This lot, as always big on complexity BUT a hybrid Washed , not our usual natural…..But its summer , so super nice black as a pour over.

POTOSI …..High on the slopes surround Caicedonia and Trera , Potosi is the first farm the Herrera family owned. The farm that started it all, where Blanca Ligia Correa and Juan Antonio Herrera worked. In 1945 they introduced Yellow Bourbon, Red Bourbon and Caturra to the existing Typica and Café Granja La Esperanza was born. 22 hectares of the farm is forest land, and with the 52 hectares dedicated to coffee, it’s the biggest farm in the area.This is the most of all 5 of the farms. Whilst this is not the most wild feeling farms (that goes to the nearby Las Margaritas, in our book) there is an abundance of nature intertwined with the coffee trees here above the valley so often cloaked in clouds and mist. It lies across the sweet, misty valley from Las Margaritas and handles the dry milling for both farms.
The three mechanical driers that it is also home to set fire to the farmhouse in 2018 (no one was hurt) and earned them the nickname of Tres Dragones, or three dragons. Experimentation is also carried out on the farm, currently with some mother/father geisha breeding trials as well as varieties being field tested before larger scale production is carried out.


A number of the plots are given over to further experimentation – the growth of a field of plants or more rather than just a few, and you will find geishas, SL34, CGLE17, Sidra, Tabi, and even some heirloom Yirgacheffe. Pink Bourbon is of course grown here too, seen as first being noted in Colombia coming from somewhere around the Inza region.

Hybrid washed is exactly that –  an initial fermentation step of around 19-22 hours is done as whole cherries, before a depulping without water, followed by a second fermentation stage. The resulting beans are then fully washed and mechanically dried.

Producer | Rigoberto Herrara
Municipality | Trujillo
MASL | 1400 / 1860
Farm Size Size  | 74 hectares, 52 hectares under coffee
Varietals | Sidra, Mandela, Colombia, Caturra, CGLE17, SL34, Yirgacheffe, Tabi, Castillo Processes Anaerobic, Natural, Honey, and Process  | Washed Hybrid
Additional Information

Additional Information

Weight 250 g
Dimensions 20 cm
Bag Size

250g, 500g

Beans or Ground

Coffee Beans, Espresso, Filter, French Press