Colombia Cafe Granja La Esperanza Las Margaritas Red Bourbon Hybrid Washed
This is our 3rd offering from these guys , Sweet valley Natural will be returning ( so you can all stop asking ! ) and Dragones……BOTH were exceptional and so different !
A Little Bit About The Producer …….Renowned for experimental & competition winning coffees !
Beginning in 1930, Israel Correa and Carmen Rosa Vega arrived in Valle del Cauca seeking unoccupied land to start a farm, acquiring Potosi. Over the upcoming years, there weren’t major changes in their way of life, besides of raising a big family which was the Colombian tradition in those days. Following this and the lack of labor, the children had to help by doing farm work. In 1945, three different varieties were introduced to the existing Typica; Yellow Bourbon, Red Bourbon and Caturra.
Two of the eleven children, Rigoberto and Luis, showed special interest in coffee production and processing. They decided to give their crop a new direction, changing to organic in the late 90’s. Besides Potosí, another farm in the Trujillo region was acquired to enlarge the organic production, La Esperanza farm. In 2007 Don Rigoberto had the chance to lease and manage a coffee farm in the region of Boquete in Panama, called “La Carleida”, and a year later obtained first place in the “Best coffee of Panama”. At this point he decided to bring some of the Geisha seeds to Colombia, starting a new era in the history of Granja La Esperanza.
Five farms now make up the Café Granja La Esperanza: Cerro Azul, Las Margaritas, La Esperanza, Potosi and Hawaii. With a reputation for producing competition winning coffees, processes are matched with varieties to produce unique flavour profiles.
The Las Margaritas farm, known to the workers as the ‘garden of varieties’, has built a reputation as for competition winning coffees due to the varied and unusual varieties grown. 8.4 hecatares of the near 34 that are under coffee production grow red Bourbon.
Fermentation – Manual and rigorous picking. 36 hours of fermentation in whole cherries in a special barrel with open air. Once these hours are complete cherries are pulped to then start the second fermentation in mucilage for 24 hours.
Drying – After fermentation coffee is washed and taken to the mechanical dryers where it last around2 days at a temperature of 35°C. The parchment is stored in a temperature control warehouse (18° – 20°C) until the lot are exported.
Origin | Colombia
Producer | Cafe Granja La Esperanza
Farm | Las Magaritas
Process | Hybrid Washed
Rainfall | 1340mm / per year
Altitude | 1570-1850 masl
Humidity | 73%
Temperature | 17- 22oc