Arrived October 19, 2020.
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 Typica plants, they added three more cultivars: Red Bourbon, Yellow Bourbon, and Caturra. It was then that 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 a unique variety called Mandela, which has been developed here at La Esperanza. It's a crossing of Caturra x Caturra, crossed with Timor-hybrid, then crossed again with Ethiopian materials such as Sudan Rume, Daleco, and Villa Sarchi. This Mandela lot is fermented in whole cherry for 168-hours in sealed tanks. Following the fermentation, they spend 2 days in silos with controlled temperatures for dehydration. Then finish drying for 7 additional days on solar dryers.
Price per kilogram: 35.36 USD FOB
Process: Natural Anaerobic
Total kilos available: 24 kg
Harvest date: April 2020
Fermentation: 168 hours enclosed in dark plastic tanks with controlled temperature Drying time: 6 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%