La Esperanza in Trujillo is one of the five farms owned by Rigoberto and his brother Luis. They run a family business as third generation coffee producers, with Granja La Esperanza established almost a century ago by their grandparents. This continuation over the years to push boundaries of varietals and experimental processing has produced years of competition winning cup profiles. Rigoberto describes the 3 pillars upon which their control of coffee quality is built as ‘The Genetic Material of the Variety, the Terroir and Human Talent.

Potosi farm where their main processing facility was based was devastated by fire in recent years. As Granja picked through the ruins they realised this was an opportunity for a clean slate and they were able to design a production line which was more efficient; this is where the “three dragons” flavour profile was born. This name is also a homage to the three gas fired mechanical dryers which are installed at the mill which give ultimate versatility and control when drying and processing their precious harvest.

This lot is subject to 19-22 hours of fermentation in cherry, then 35 hours of methodic drying in-mucilage post fermentation. This gives the coffee deep and resonant, ripe red fruit characteristics.

PROCESS: NATURAL

REGION: CAICEDONIA, VALLE DEL CAUCA

ELEVATION: 1500-1950

VARIETAL: COLOMBIA

CUP: GRAPE, BERRY, DARK CHOCOLATE

ROAST: ESPRESSO