POTOSI [2021]



Ask a question

Arrived December 31 2021 to Calgary Warehouse in Calgary, AB

Forward purchased 10 x 35kg bags of Potosi 'Las Mariposas' Double Washed Caturra

Four (4) bags have been booked by Third Wave Coffee in Toronto, Ontario

One (1) bag has been booked by Dockside Coffee in Beaumont, Alberta.

Five (5) bags have been booked by Structure Coffee Roasters in Montreal, Quebec.

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 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. This Caturra is called 'Las Mariposas', because it's intentionally fermented twice, giving it beautiful vibrant acidity, some lovely floral tones and a magnificent mouthfeel.


Variety: Caturra
Price per kilogram: 10.17 USD FOB
Process: 'Las Mariposas' Double Fermentation Washed
Total kilos available: 525kg (15 x 35kg) 
Harvest date: May 2021 
Fermentation: 36 hour whole cherry fermentation in an open-air drum, followed by 24 hour mucilage fermentation in traditional tiled tanks, then the parchment is fully washed

Drying time: 5 days dried in a controlled temperature silo 
Drying temperature: 34 °C Max. - 18 °C Min.  
Altitude: 1400 - 1860masl
Region: Trujillo, Valle del Cauca
Rainfall:  1340 mm/year
Humidity: 73%