POTOSI [2021]



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Arrived April 1, 2021 to Calgary Warehouse in Calgary, AB

Forward has purchased a 1 x 12kg box of Potosi Natural SL34.

Potosi 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 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.

When Rigoberto and Luis took over the family operation in the late '90s, they took on the labor-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. At Potosi, they produce classic Colombian varieties like Caturra, Colombia, and Tabi. As well as 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, consistently 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 arrived 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 in July of 2017, in one of the highest areas in Potosi farm, with less than a hectare. The first harvest was picked in May of 2020 and the first batches were processed as fully washed, in order to check and prove the essence of the variety in the 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 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
Humidity: 73%