POTOSI 1kg @ $325/kg
Arrived April 1, 2021
Forward purchased 1 x 12kg box of Potosi Natural SL34
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 Typica plants, they added three more cultivars, Red Bourbon, Yellow Bourbon and Caturra, 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, Tabi and they have beautiful exotics such as Geisha, Sidra, San Juan, Mandela, SL28 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.
SL34 was originally selected in Kenya in the late 1930s at the Scott Agricultural Laboratories. Individual tree selections made at the Scott Laboratories in Kenya during the 1935-1939 period were prefixed “SL.”
Once the SL34 seeds arrive at Potosi Farm in 2017 they were taken to a germinator and two months later to the nursery where the physical characteristics were analyzed and verified. The first lot was taken to the field on July of 2017 in one of the highest areas in Potosi farm with less than a hectare . The first harvest was picked on May of 2020 and the first batches were process as fully washed in order to check and prove
the essence of the variety in a cup.
This SL34 lot sees 150 hours of whole cherry, anaerobic fermentation in sealed plastic barrels, with close monitoring of temperature and PH. These aromatic cherries are then dried for 20 hours in a mechanical dryer, and then finished in covered raised beds for 12 days.Variety: SL34
Price per kilogram: $198 USD FOB
Process: Natural Anaerobic
Total kilos available: 12kg
Harvest date: November 2020
Fermentation: 150 hour whole cherry anaerobic fermentation in plastic barrels
Drying time: 20 hours in mechanical silos followed by 12 days in solar dryers .
Drying temperature: 22 °C Max. - 17 °C Min.
Altitude: 1,400 - 1,860 masl
Region: Caicedonia, Valle del Cauca
Rainfall: 1340 mm/year