Tasting Notes

Cherry, Dark Chocolate, Berry Liqueur & Pineapple.

Roast Level

Process

Particulars

Elevation:	1,800 m
Variety:	Java
Process Type:	Natural
Producer:	Cafe Granja La Esperanza

About this Specialty Coffee

Cafe Granja La Esperanza are Colombian producers of ultra specialty high-altitude coffees and suppliers of the best and most exclusive regionals.

In 1945 Juan Antonio decided to introduce three different varieties to the existing Typica, and that is how he started a crop of Yellow Bourbon, Red Bourbon, and Caturra. In 1945, Café Granja La Esperanza was born.

Café Granja La Esperanza specializes in the production of specialty coffee varietals, facing huge challenges as the adaptation of these varietals to the Colombian soil and climate conditions are quite difficult. Nevertheless, their profiles are recognized and highly appreciated, and every day they continue to improve and always strive to make a difference.

It has 7 days of fermentation in anaerobic form, coffee cherries are collected at the indicated maturation stage, known as "grape type", after fermentation the coffee is dried in silo to dehydrate the cherries for about 24 hours at an average temperature of 37c. Later the cherries are move to parabolic sun dryer for about 20 days. Coffee is left in a temperature control warehouse in a temperature between 18C - 19C.