Creamy chocolate and juicy plum with a citrus tang.
This coffee is entirely produced and processed by the award winning Cafe Granja La Esperanza estate and comprises of local Colombia and Caturra varietals. Their aim is to create a coffee that represents the essence of the people and coffee culture of the region. This coffee concentrates the main attributes of an excellent Colombian coffee. Lots are selected by physical appearance and then sensorially evaluated to guarantee a score of 84 SCA points.
La Esperanza and the famous Potosí terroirs hold especially rich volcanic soils due to being located in the hilly lands of the Colombian western and central mountain ranges. It is a coffee landscape with abundant wildlife.
Café Granja La Esperanza produces its own fertilization resources, 100% free of chemicals. They also produce microbiological controllers to keep strict biological control of plagues and disease on their crops and nurseries.
For this lot, prior to fermentation, the cherries are picked at the precise ripeness to guarantee an optimal level of sugar. The depulping process is done without water after which the coffee is fermented between 19 and 22 hours. Once the coffee has been fully washed, it is mechanically dried. The temperature is closely monitored and is maintained between 35°C and 45°C. This is done until the final moisture is around 10.5%, after which the coffee is rested for stability.
Coffee in Colombia
Colombia is bisected by the Andes Mountains, which split into three parallel cordilleras (mountain ranges) as they run south to north. Coffee grows throughout these mountains from north to south, with the addition of Sierra Nevada de Santa Marta, an isolated mountain range in the north of the country where a number of indigenous tribes produce organic- and Fair Trade–certified coffees. The three mountain ranges produce diverse microclimates.
The majority of Colombian coffee territory has two harvests: principal and the mitaca ("fly crop"), which is typically smaller. In the north, principal harvest is in November with the mitaca in May–June. The South has the opposite of that; principal harvest in May–June and mitaca in November, scattered across the country in some of the most biologically diverse landscapes in the world.
Colombian coffees differ in flavour from region to region because of the unique microclimates and processing styles. Farmers will pick and process coffee during the week and drive it in to town on Saturday to sell. For many years, Colombia was the number-one world producer of washed coffees, and the second-largest producer to Brazil. In 2000, Colombia was surpassed by Vietnam, and then the rust infestation of 2008 set them back significantly. Today they are currently in the top five of coffee production with roughly 10 million bags per year. Colombians farmers and citizens alike drink a lot of coffee every day; nearly 20% of their annual production. Colombia has over 600,000 farms, most of them farmed by small landholders with less than 5 acres nestled in the hills at roughly 1,200 to 2,000 meters above sea level.