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Colombia Cafe Granja La Esperanza Tres Dragones

Cupping notes

Tropical fruit over guava, blueberry yoghurt, and cassis. Chocolate and caramel with buttery, silky body, and opens well as it cools. Moreish.


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.

Tres Dragones gets its name from three furnaces that are used to generate the heat for drying the coffees on the Potosi farm. Located in Caicedonia and comprising of 52 hectares, 34 hectares goes in to producing the Colombia variety that this lot is comprised of.

They produce a few lots here; Tres Dragones, Sidra, Tabi, Burila, and the main contributor to Sweet Valley. This is the original farm, and has produced some of the most exciting lots for us over the last few seasons.

The Colombia varietal is a commonly found hybrid between Hybrid-de-Timor and Caturra, great for rust resistance and with a high yield potential. When picked, the coffee is fermented for 19-22 hours before pulping and fermented again an additional 35 hours. Transported to a silo and left to dry 48 hours before finally being taken to the solar driers where it will rest for around 15 days.

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1400 - 1860m
April - June
November - December
July - August
January - February
SCA score

Similar coffees

Colombia Cafe Granja La Esperanza XO Natural

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Rwanda Kinini Natural Autumn Harvest

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  • Chocolate
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  • Mango
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