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Colombia Cafe Granja La Esperanza Las Margaritas Bourbon Rojo

Cupping notes

Red fruits, vanilla, cloves, underpin coffee with good character, citrus acidity, and a medium dense body.


Beginning in 1930, Israel Correa and Carmen Rosa Vega arrived in Valle del Cauca seeking unoccupied land to start a farm, acquiring Potosi. Over the upcoming years, there weren’t major changes in their way of life, besides of raising a big family which was the Colombian tradition in those days. Following this and the lack of labor, the children had to help by doing farm work. In 1945, three different varieties were introduced to the existing Typica; Yellow Bourbon, Red Bourbon and Caturra.

Two of the eleven children, Rigoberto and Luis, showed special interest in coffee production and processing. They decided to give their crop a new direction, changing to organic in the late 90’s. Besides Potosí, another farm in the Trujillo region was acquired to enlarge the organic production, La Esperanza farm. In 2007 Don Rigoberto had the chance to lease and manage a coffee farm in the region of Boquete in Panama, called “La Carleida”, and a year later obtained first place in the “Best coffee of Panama”. At this point he decided to bring some of the Geisha seeds to Colombia, starting a new era in the history of Granja La Esperanza.

Five farms now make up the Café Granja La Esperanza: Cerro Azul, Las Margaritas, La Esperanza, Potosi and Hawaii. With a reputation for producing competition winning coffees, processes are matched with varieties to produce unique flavour profiles.

The Las Margaritas farm, known to the workers as the ‘garden of varieties’, has built a reputation as for competition winning coffees due to the varied and unusual varieties grown. 8.4 hecatares of the near 34 that are under coffee production grow red Bourbon.

Bourbon is one of the most important varietals globally, stemming originally from the Ile de Bourbon, now known as Reunion, in the Indian ocean. Beans are given an initial 19-22 hour fermentation before being depulped without the use of water and fermented for a further 35 hours in the mucilage that remains. Dried using a mix of both patio and silo, the coffee is constantly yet slowly moved around different drying layers to ensure the correct results are achieved.

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