This intensely fruity natural leads with aromas of cherry liqueur, dried apricot, and milk chocolate. Flavors of sherry and hibiscus dominate the cup, with a buttery, juicy body. Pineapple sweetness and fresh strawberry acidity lead to a refreshingly spiced aftertaste of tamarind, ginger, and nutmeg.
Our roast of last year's harvest received 93 Points from Coffee Review, and this new crop is equally promising!
Producer: Rigoberto Herrera
Farm: Café Granja La Esperanza - Potosi
Region: Valle del Cauca
Altitude: 5250-6560 feet
Notes: Strawberry, Sherry, Hibiscus
From the Herrera brothers at Café Granja La Esperanza:
Production Notes from Granja La Esperanza
The coffee cherries are picked manually and rigorously sorted before fermenting for 10 hours under controlled temperature. After fermentation, the coffee is left in a silo for 48 hours, then moved to a solar drying facility for 24 to 48 hours, then returned to the silo until it reaches a humidity of 11% (approximately 120 hours of drying).