Colombia - La Esperanza | Geisha Natural - 100g - Archived

Origin

• 🇨🇴 Colombia

Tasting notes

Character

• Experimental
  50
• Funky
  40

La Esperanza is owned by siblings, Rigoberto and Luis Eduardo Herrera, third-generation coffee producers, who come from a long-standing coffee-producing family. Their grandparents started their careers in coffee in 1945 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.. It was then that Cafe Granja La Esperanza began. When Rigoberto and Luis took over the family operation in the late '90s, they took on the labor-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. At Las Margaritas they produce classic Colombian varieties like Caturra, Colombia, and Tabi. As well as 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. The whole cherries for this lot are fermented for 20 hours in open tanks, and then moved to barrels where the cherries go through a second now anaerobic fermentationAnaerobic fermentationCherries or depulped seeds ferment in sealed, oxygen-free tanks. Produces intense, unusual flavors — cinnamon, bubblegum, boozy fruit — that divide opinion. for 72 hours. The coffee is then dried in a mechanical dryer at a temperature of 37°C before being stored in a temperature-controlled warehouse at a temperature between 18°C and 19°C. Recommend restingRoast date / restingSpecialty bags carry the roast date, not a best-before. Coffee needs days to degas CO₂ after roasting ('resting') and is typically best within weeks, not months. time - 2-3 weeks