Featured Coffee

LA ESPERANZA NATURAL

Origin, Producer, and Process Information


Country: Colombia
Department: Valle del Cauca
Municipality: Trujillo

Total Crop Area
14,6 ha.

Rainfall
1,526 mm/year

Farm
La Esperanza

Process
Natural

Altitude
1.430-1.760 masl

Humidity
80-85%

Temperature
20C-23C

Cup Profile
Fragrance and aroma: Brown sugar, cocoa, raisins, vanilla and tamarind.
Taste and aftertaste: Black cherry, cocoa, licorice, winy fruits, malic and citric acidity, dense and creamy body, a coffee with good complexity.


Fermentation
Manual and rigorous picking. The picking is done in the harvesting peaks to guarantee the amount required to obtain a good batch of natural coffee. The coffee is collected in the indicated maturation.

Drying
After the picking, the coffee is left 48 hours in the silo and then is moved to solar drying. Coffee is left in storage for 3 months to help stabilize it and reduce the astringency of freshness.

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