Café Granja La Esperanza specializes in the production and commercialization of specialty coffee varietals, facing huge challenges as the adaptation of these varietals to the Colombian soil and climate conditions, and dealing directly every specialty coffee market around the world. Our profiles are recognized and highly appreciated, and every day we continue to improve and always seek to make a difference.
The combination of curiosity, scientific rationality and obsession with coffee quality has allowed us to create unique protocols of milling for our coffees, tailored to eight distinct microclimates, which are located in three different mountain ranges in Colombia.
This coffee is another example of their work of art. Ripe coffee cherries are hand picked and fermented between 19 and 22 hours at first stage. Then skin is removed and the fruit is fermented in parchment, mucilage for another 35 hours. Once done, the coffee is then fully washed to ensure the best clarity. Controlled drying stage is closely monitored between 95F to 113F till final humidity level is around 10.5%.
We recommend you bravely dial your grinder to a finer setting and increase your brew temperature to 94C. I would go with 1:16.5 ratio for an aromatic pour over or a 45s 1:1 espresso for your latte art.
Taste: Citrus , sugar cane, mild apple acidity, creamy and dense body
Origin: CGLE, Colombia
Variety: Geisha
Process: Washed
Roast: Light
