Arrived October 19, 2020

Forward purchased 40 x 70kg bags of La Esperanza Washed Field Blend. This coffee is sold out for 2020. If this is a coffee you'd like to feature, please let us know and we'll make arrangements for 2021.

Twenty (20) bags have been booked by ZAB Coffee in Montreal, Quebec

Fifteen (12) bags have been booked by Rosso Coffee Roasters in Calgary, Alberta

Five (5) bags have been booked by Roasti Coffee in Sherwood Park, Alberta

Three (3) bags have been booked by Ethica Coffee Roasters in Toronto, Ontario

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. Shortly after taking over, they purchased the land for Finca La Esperanza and expanded their organic coffee production.

Many different coffee varieties are planted throughout La Esperanza. This was the second farm, with Potosi being the first, spanning approximately 35 hectares with a processing facility where Cerro Azul and La Esperanza coffees are perfected. 

This lot is an Estate blend, comprised of Caturra, Colombia and Mandela varieties. It's been fully washed in a traditional ceramic tank, without water, for a range of 30 - 35 hours. Following this, the coffee has been dried in mechanical silo until achieving 11% final moisture content.

Mandela is a variety that was developed by Cafe Granja la Esperanza, right here on La Esperanza. It's a cross of Caturra x Caturra, crossed again with Timor-hybrid, then again crossed with Ethiopian materials such as Sudan Rume, Daleco and Villa Sarchi.

 
Variety: Caturra, Colombia, Mandela
Price per kilogram: 6.19 USD FOB
Process: Washed, Traditional
Total kilos available: 1400 kg (40 x 70kg)
Harvest date: April 2020 
Fermentation: Parchment is left in ceramic, open-air tanks, for 30-35 hours 

Drying time: 7 days dried in a controlled temperature silo 
Drying temperature: 32 °C Max. - 18 °C Min.  
Altitude: 1430 - 1760masl

Region: Trujillo, Valle del Cauca
Rainfall:  1.526 mm/year
Humidity: 80 – 85%