Colombia Cafe Granja La Esperanza Bourbon
Producer: Cafe Granja La Esperanza
Process: Hybrid Washed Process
Varietal: Yellow Bourbon
Tasting notes: Citrus, grape and starfruit play amongst honey, syrupy, sugar cane. Rounded, sweet, clean.
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. With 3 hectares growing yellow Bourbon on the near 38 hectare farm this gentle varietal adapted to sun with less shade (yellow varietals mature differently to red), the cherries are picked when the skin is pockmarked like a leopard, which shows when it is ripe.
Pulped without water after an initial whole cherry fermentation period of between 19 and 22 hours, the coffee is then wet fermented for an additional 35 hours with the mucilage on. It is then washed, and dried to a final humidity target of 10.5%