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Arrived December 31 2021 to Calgary Warehouse in Calgary, AB

Forward has purchased 120 x 70kg bags of La Esperanza Washed Field Blend. 

Thirty (80) bags have been booked by Rosso Coffee Roasters in Calgary, Alberta

Twelve (12) bags have been booked by Ethica Coffee Roasters in Toronto, Ontario.

Two (2) bags have been booked by Drift Coffee Roasters in Dawson Creek, British Columbia

Ten (10) bags have been booked by KOHI Micro-torrefacteur in Prevost, Quebec

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 was born. 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 Forward paid per kilogram: $6.38 USD FOB
Process: Washed, Traditional
Total kilos available: 7350 kg (105 x 70kg)
Harvest date: May - June 2021
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%