What’s next? That’s a question we get to ask every year of brothers Rigoberto and Luis Herrera who own Café Granja La Esperanza a renowned Colombian export company consisting of four distinct farms: Cerro Azul, Las Margaritas, La Esperanza, Potosi, and Hawaii. Following in the footsteps of their father, who first brought Bourbon to the farms in 1945, Rigoberto and Luis have assembled an amazing collection of varieties for cultivation in the department of Valle de Cauca. Meticulous management of the various micro-climates throughout the four farms has provided optimum adaptability and exceptional cherry maturation for each of these varieties. The brothers have also embraced innovation for their wet and dry mill operation to reduce water and fossil fuel consumption. And we have come to expect any combination of processing strategies to charm our taste buds. This washed Colombian/Caturra lot from Finca La Esperanza is proof that sticking to the fundamentals makes yummy coffee. After harvesting, cherries are hand sorted and floated to remove less dense and damaged beans, then depulped, fermented for 24 hours, washed and mechanically dried with low heat for 48 hours.

What’s next? That’s a question we get to ask every year of brothers Rigoberto and Luis Herrera who own Café Granja La Esperanza a renowned Colombian export company consisting of four distinct farms: Cerro Azul, Las Margaritas, La Esperanza, Potosi, and Hawaii. Following in the footsteps of their father, who first brought Bourbon to the farms in 1945, Rigoberto and Luis have assembled an amazing collection of varieties for cultivation in the department of Valle de Cauca. Meticulous management of the various micro-climates throughout the four farms has provided optimum adaptability and exceptional cherry maturation for each of these varieties. The brothers have also embraced innovation for their wet and dry mill operation to reduce water and fossil fuel consumption. And we have come to expect any combination of processing strategies to charm our taste buds. This washed Colombian/Caturra lot from Finca La Esperanza is proof that sticking to the fundamentals makes yummy coffee. After harvesting, cherries are hand sorted and floated to remove less dense and damaged beans, then depulped, fermented for 24 hours, washed and mechanically dried with low heat for 48 hours.