Café Granja La Esperanza Finca Potosi 3-Pack.....
THIS IS A PRE-ORDER PRODUCT ONLY
ROASTING OCTOBER 25, 2021
ONLY 12 UNITS AVAILABLE
3 x 40g lots from the world renowned Café Granja La Esperanza, Finca Potosi.
Café Granja La Esperanza is the first famous farm I visited. It is clear when you arrive that they mean business. They are innovative and experimental. They have many control points and quality checks throughout the growing and processing of their coffees. They strive to be the best.
To put it simply, they are very good at what they do and that is produce some of the world's best coffee year after year winning multiple awards and coffee competitions.
This trio lets you experience CGLE’s efforts cultivating unique, interesting varietals and using modern techniques to make each lot truly exceptional.
From the Importer:
Finca Potosi is owned by siblings, Rigoberto and Luis Eduardo Herrera, who come from a long standing coffee producing family. They are now third generation coffee producers, with their grandparents starting in coffee in 1945 right here at Potosi farm. After Juan Antonio Herrera and his wife Blanca Ligia Correa purchased the land, with existing Typica plants, they added three more cultivars, Red Bourbon, Yellow Bourbon and Caturra, and here, Cafe Granja La Esperanza began.
When Rigoberto and Luis took over the family operation in the late 90's, they took the labour intensive job of pivoting the farms to organic production. Shortly after taking over, they purchased the land that is now Finca La Esperanza and expanded their organic coffee production.
They've done major renovations to the farms during the past 30 years of ownership and management, planting new, exotic varieties throughout the 52 producing hectares of Potosi Farm. Here they're producing classic Colombian varieties like Caturra, Colombia, Tabi and they have beautiful exotics such as Geisha, Sidra, San Juan, Mandela, SL28 and more.
On top of industry leading farm practices, they're also innovating the world of coffee processing, constantly exploring new techniques and processes to bring their coffees to a whole other level.
Tabi 'XO' Natural - 40g
Tabi is a varietal that was harvest in January of 2020 for the first time at Potosi farm and planted just three years ago. Tabi is a Variety developed by Cenicafe, the research lab of the federation of Coffee growers in Colombia around the year 2000 with some crossing (breeding) studies between Timor hybrid, Bourbon and Typica. The word Tabi means “good ” in Guambiano (indigenous Colombian) dialect.
This Tabi lot underwent a process called XO. It is a proprietary process created at CGLE where the coffee undergoes a 168 hour whole cherry anaerobic fermentation in dark plastic tanks and below 18 °C then another 48 hours in mechanical silos followed by 7 days in covered raised beds.
Anaerobic Natural SL34 - 40g
SL34 was originally selected in Kenya in the late 1930s at the Scott Agricultural Laboratories. Individual tree selections made at the Scott Laboratories in Kenya during the 1935-1939 period were prefixed “SL.”
Once the SL34 seeds arrived at Potosi Farm in 2017, they were taken to a germinator and two months later to the nursery, where the physical characteristics were analyzed and verified. The first lot was taken to the field in July of 2017, in one of the highest areas in Potosi farm, with less than a hectare. The first harvest was picked in May of 2020 and the first batches were processed as fully washed, in order to check and prove the essence of the variety in the cup.
This SL34 lot sees 150 hours of whole cherry, anaerobic fermentation in sealed plastic barrels, with close monitoring of temperature and PH. These aromatic cherries are then dried for 20 hours in a mechanical dryer and finished in covered raised beds for 12 days.
Natural Sidra - 40g
This is amongst the first harvests of Sidra for Cafe Granja la Esperanza. They originally brought the seeds back from a trip to Ecuador in 2016 and began the Sidra nursery late that year.
These beautifully ripe Sidra cherries are fermented in a special closed tank that is not completely sealed, to allow a small amount of airflow. The fermentation lasts 48 hours in whole cherry and never gets above 30C. Following fermentation, the cherries are dried in a mechanical dryer for 48 hours prior to finishing the drying process in covered raised beds for an additional 8 days.