Colombia - Finca Potosi | Tres Dragones Natural - Archived

Origin

• 🇨🇴 Colombia

Tasting notes

Character

• Funky
  20

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 TypicaTypicaThe oldest cultivated arabica lineage, ancestor of most Latin American coffee. Low yield, clean and sweet cup; the baseline other varieties are measured against. plants, they added three more cultivars, Red BourbonBourbonOne of the two foundational arabica varieties (with Typica), named after Île Bourbon (Réunion). Sweet, balanced, caramel-leaning; parent of countless modern cultivars., Yellow Bourbon and CaturraCaturraA natural dwarf mutation of Bourbon found in Brazil: compact plants, easier picking, bright and clean cup. A workhorse across Latin America., 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 and they have beautiful exotics such as GeishaGesha (Geisha)A rare, jasmine-and-bergamot scented variety originally from Ethiopia's Gesha forest, made famous by Panama's Hacienda La Esmeralda. Routinely the most expensive coffee at auction., Sidra, San Juan, Mandela, SL28SL28A Kenyan variety selected in the 1930s by Scott Agricultural Laboratories, prized for intense blackcurrant acidity and deep sweetness. 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. This lot of Colombia is referenced as 'Tres Dragones', because the mechanical dryers or silos used in this process. First the whole cherry Colombia is fermented for 36 hours in a low controlled temperature, then the silos are engaged for about 48 hours, where the flames are rumoured to shoot out and take the appearance of 'Tres Dragones'. The coffee is then dried for approximately 15 days in raised beds.