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Colombia Cafe Granja La Esperanza Mokka

Cupping notes

Cherry, raspberry, blackcurrant, passionfruit, cola.

Description

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. Mokka is only grown at Hawaii, in Sasaima, Cundinamarca. One of 10 lots that encompass 12.5 hectares and 35,098 trees in total.

Processing is done with rigorous picking, with cherries colour of purple grape. The Brix reading is around 17-18 to obtain the correct amount of juice for a fermentation that lasts for 48 hours, as whole cherries exposed to open air in special barrels. The temperature of the barrels is measured every 10 hours to make sure is always in a range of 25° – 28°C.

Coffee is then left for about 48 hours in silos (temperature approx 35°C), before being passed to solar dry for about 15 days.

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Origin
Process
Natural
Altitude
1450 - 1530m
Harvest
April - July
October - January
Species
SCA score
88
Varietal

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