This delightfully fruity cup opens with aromas of guava, black cherry, and milk chocolate. When brewed, we found notes of lemon, wild strawberry, and more guava. The flavors pair with tamarind acidity and pineapple sweetness, coming to a finish with licorice and a touch of sage.
Our roast of last year's harvest received 94 Points from Coffee Review!
Producer: Rigoberto Herrera
Farm: Potosí, Café Granja La Esperanza
Region: Valle del Cauca
Altitude: 4,593-6,562 feet | 1,400-2,000 masl
Notes: Guava, Strawberry, Lemon
This uniquely flavorful lot has become one of our most anticipated arrivals each year.
From the Herrera brothers at Café Granja La Esperanza:
"This rich and expressive profile resurged from the ashes of our Potosi farm, devastated by a voracious fire, leaving just dust under our shoes. As always in Café Granja La Esperanza, we looked at the bright side of things and that is how we found ourselves in front of an empty space to redesign and organize our entire production facility. We adopted three dragons to help us bring to life, with their fire, one of our most recognized and demanded profiles. The versatility of the dragons showed us new ways of enhancing natural notes in this already beautiful profile, making it richer in taste and intensity."
Production Notes from Granja La Esperanza
The coffee cherries are picked manually and rigorously sorted before fermenting for 36 hours under controlled temperature. After fermentation, the coffee is left in a silo for 48 hours, then moved to a solar drying facility for 15 days, until it reaches a humidity of 11%.