Colombia - La Esperanza Geisha | Natural - Archived

Origin

• 🇨🇴 Colombia

Tasting notes

Character

• Bright
  30
• Clean
  20
• Funky
  20

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. Every coffee cherry begins its journey with a careful selection, ensuring only those at peak ripeness make the cut. These gems are delicately floated to remove lighter, less flavorful beans. Before fermentation, their sweetness is measured to guarantee perfection. After selection, they are put into water to remove the floating cherries. Then, they are fermented in open tanks for 48 hours, with the Brix levels checked before the fermentation process The cherries are dried in mechanical dryers over 8 to 12 days, maintaining a consistent temperature of 38°C. Once dried, the cherries are stored in climate-controlled warehouses, keeping the temperature between 18°C and 19°C to preserve their quality Recommendation: Rest time : 2-3 weeks Filter: 90-92c, 1:15-1:16 Espresso: 1:2.2-2.5