Arrived April 1, 2021 to Calgary Warehouse in Calgary, AB
Forward has purchased 2 x 24kg boxes of Las Margaritas, Natural Pacamara XO.
8kg has been booked by Rogue Wave Coffee in Edmonton, Alberta.
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 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.
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.
Tabi was harvested in January of 2020 for the first time at Potosi farm and planted just three years ago. Tabi is a Variety developed by Cenicafe, the research lab of the Federation of Coffee Growers in Colombia around the year 2000, with some cross (breeding) studies between Timor hybrid, Bourbon, and Typica. The word Tabi means “good ” in Guambiano (indigenous Colombian) dialect.
Granja la Esperanza has coined a process known as XO for its luxurious and dense body that comes through processing. The whole cherry is fermented for 168 hours in a special tank and then dried in a controlled manner using mechanical silos for 48 hours, prior to finishing the drying for 7 days in covered raised beds.
Price per kilogram: 41.80 USD FOB
Process: 'XO' Natural
Total kilos available: 24kg
Harvest date: January 2020
Fermentation: 168-hour whole cherry anaerobic fermentation in dark plastic tanks below 18 °C
Drying time: 48 hours in mechanical silos followed by 7 days in covered raised beds
Drying temperature: 34 °C Max. - 18 °C Min.
Altitude: 1400 - 1860masl
Region: Trujillo, Valle del Cauca
Rainfall: 1340 mm/year