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|Owner / Farm
|SCA Cup score and notes
||Bitter full bodied pipe tobacco, with woody undertones and chocolate notes.
Natural XO – so named because of its similarity to the flavours of 10-year-old cognac. Cherries are fermented in temperature-controlled tanks for 30 hours which creates distinct liquorice notes. After fermentation, the coffee is left to dry from 48 to 72 hours in the silo. Varieties processed with this protocol are Pacamara, San Juan and Geisha.
Beginning in 1930, Israel Correa and Carmen Rosa Vega arrived in Valle del Cauca seeking unoccupied land to start a farm, acquiring Potosi. Over the upcoming years, there weren’t major changes in their way of life, besides of raising a big family which was the Colombian tradition in those days. Following this and the lack of labor, the children had to help by doing farm work. In 1945, three different varieties were introduced to the existing Typica; Yellow Bourbon, Red Bourbon and Caturra.
Two of the eleven children, Rigoberto and Luis, showed special interest in coffee production and processing. They decided to give their crop a new direction, changing to organic in the late 90’s. Besides Potosí, another farm in the Trujillo region was acquired to enlarge the organic production, La Esperanza farm. In 2007 Don Rigoberto had the chance to lease and manage a coffee farm in the region of Boquete in Panama, called “La Carleida”, and a year later obtained first place in the “Best coffee of Panama”. At this point he decided to bring some of the Geisha seeds to Colombia, starting a new era in the history of Granja La Esperanza.
Five farms now make up the Café Granja La Esperanza: Cerro Azul, Las Margaritas, La Esperanza, Potosi and Hawaii. With a reputation for producing competition winning coffees, processes are matched with varieties to produce unique flavour profiles.
The Las Margaritas farm, known to the workers as the ‘garden of varieties’, has built a reputation as for competition winning coffees due to the varied and unusual varieties grown.
Manual and rigorous picking. Between 50 and 60 hours fermentation in cherry with controlled temperature. The coffee is collected in the indicated maturation.
After fermentation, the coffee is left from 48 to 72 hours in the silo, with rest intervals.
Café Granja La Esperanza is located in Colombia, in the department of Valle del Cauca, with one farm in Cundinamarca. The first farm Potosi was acquired in 1930 by Israel Correa and Carmen Rosa Vega when they arrived in Valle del Cauca, after seeking unoccupied land to start a farm.
They had 14 children and of those Blanca Ligia Correa married Juan Antonio Herrera and they were assigned to work on the farm in 1945. They decided to introduce the new varietals Yellow Bourbon, Red Bourbon and Caturra to the existing Typica.
In the late 90s two of Blanca and Juan’s 11 children (Rigoberto and Luis) gave the farm a new direction, acquired more farms and turned Potosi farm to organic production.
Today the farms are still owned by Rigoberto Herrera and are renowned for producing speciality coffees with varieties like Mokka, Geisha, Bourbon, Pacamara and Sudan Rume.
The farms today
Five farms make up Café Granja La Esperanza – Cerro Azul, Las Margaritas, La Esperanza, Potosi and Hawaii. Cerro Azul and La Esperanza are located in the municipality of Trujillo, Las Margaritas and Potosi are in Caicedonia and Hawaii is in Sasaima, Cundinamarca.
In Cerro Azul just the Geisha variety is grown because there is the ideal microclimate for it at 1700 – 2000 masl and a temperature variation of 15 – 21 degrees Celsius. It is called Cerro Azul or ‘Blue Mountain’ because when Don Rigoberto was living on the La Esperanza farm he could see the mountain from his house, which to him looked blue and white because of the mist which surrounded its peak, on visiting the land he felt positive energy from the land and neighbours so decided to buy the land for this farm.
Las Margaritas is their self-named ‘garden of varieties’ they have coffees such as Geisha, Mokka, Laurin and Pacamara. They are also currently growing a Pink Bourbon which hasn’t given the first crop yet and a Lupe Maria which was bought to the farm from the Galapagos Islands by the former quality director. It comes from a cross of SL28 and Bourdon Sidra.
On the La Esperanza farm Laurina, Colombia, Geisha, Yellow Bourbon, Caturra and Mandela varieties are grown. They also have five permanent staff who both harvest and train the seasonal workers before they start picking coffee.
The Potosi farm was the first farm owned by Don Rigoberto’s family and it started as an Organic Certified farm in 2006, the decision was made to stop growing organic here in 2016. The farm now focuses on quality and in 2018 two lots were renovated with new varieties like Geisha and Sidra. Other varieties also grown here are San Juan, Colombia, Castillo, and Mandela.
The Hawaii farm is named after the Mokka plant which is grown here – it was originally brought to the farm from Hawaii. It’s a variety which is difficult to produce but their harvest in 2019 was the most productive in many years.