We’ve been proud to work with this world class farm for several years now but after telling them about the success their coffee has had with us in multiple entries in the UKBC’s they spoiled us...
We’ve been proud to work with this world class farm for several years now but after telling them about the success their coffee has had with us in multiple entries in the UKBC’s they spoiled us with an unforgettable trip to Colombia. We visited 4 of the 5 small farms that make up the Granja la Esperanza family as well as some other farms that 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. Since the late 90’s they have been innovating in various ways and they have grown to include another 4 farms in their portfolio. So far, we have had a variety of coffees from their Las Margaritas, Cerro Azul and the Cundinamarca farms but this is the first time that we have had anything from the original farm of Potosi.
In this region of Colombia, naturally processed coffee is very rare due to the high levels of humidity and frequent rainfall however, the team at Café Granja have the expertise to create a stunning natural even in these conditions. As on their other farms, picking of the cherries is carried out almost all year round due to the latitude. Once the cherries have been picked they are delivered to the beneficio which is located on the farm, where they are floated in small containers over-ripe and under-ripe cherries can be scooped out. The ripest cherries are then put into containers and covered where they are left to ferment at cool temperatures for 48 hours. After this initial fermentation they are then put in to mechanical dryers called Guardiolas. These Guardiolas have been adapted to burn the left over parchment, or sisco, from the dry mill, not only is this environmentally friendly but it doesn’t taint the coffee with smoke. Drying is maintained at a consistent temperature just below 40 degrees C for about 10 days.
The variety, San Juan, is another first for us. Recently developed in labs at the Federation of Colombian Coffee Growers it is a natural mutation of a hybrid of Mundo Novo, Red Bourbon and Maragogype and it flourishes in the rich volcanic soils at Potosi. These soils are also 100% organically fertilized from the farms well-fed cattle and worm farm which helps increase the cherries sugar content. This X.O. lot has been designed by the Esperanza team to have a flavour profile akin to a fine Congac, perfect for supping in these winter months!