We’ve been proud to work with this world class farm for several years now but after telling them about the success their coffee had with us in the 2014 UKBC’s winning best espresso and cappucci...
We’ve been proud to work with this world class farm for several years now but after telling them about the success their coffee had with us in the 2014 UKBC’s winning best espresso and cappuccino in the national super heats, they spoiled us to an unforgettable trip to Colombia. On this trip we visited 4 of the 5 small farms that make up the Granja la Esperanza family as well as some other farms they collaborate with and who we now also have relationships with. As my first trip to origin it was eye opening and inspiring to say the least!
Rigo, the head honcho, grew up on his family farm of Potosi as 1 of 11 children; however, he and his brother Luis had a strong passion for farming coffee and in the late 90’s they took one of their first steps to innovate and make the whole farm organic. Soon after that they purchased another plot across the valley, the Esperanza farm and this too was 100% organic. In 2007 Rigo had the opportunity to manage a farm in Panama, the Carleida Estate in Boquete, next door to the famous Esmeralda. After winning National awards for in Panama he then went back to Colombia in 2008 to plant many new varieties on his farms in Colombia. This Pacamara comes from the Las Margaritas farm, also known as their Variety Garden, as here they grow Bourbon, Geisha, Laurina, Sudan Rume and Pacamara.
Due to the close proximity to the equator, the trees here are flowering, ripening and ready for picking nearly every day of the year. Even though this is the case, Café Granja pay their pickers by the day and not by weight to ensure they pick only the ripest cherries. Cherries are delivered to the beneficio twice a day to avoid fermentation in the pickers baskets. Once at the beneficio they soak the cherries to separate the unripes that float from the ripes which sink to the bottom. Next they are fermented without water for between 19-22 hours before being dried both mechanically and in the sun while the moisture content is measured until it is about 11%.
This coffee is insanely fruity, bursting with tropical fruit notes, similar to the ones that grow nearby, pineapple, passionfruit and papaya. It has an intense sweetness with a very clean finish and some boozy notes too making it a very exciting and complex coffee.