Description

APRICOT    PINEAPPLE    MILK CHOCOLATE

Sweetness ●●●●○     Acidity ●●●○○     Body ●●●●●

This is a 300g bag 

This coffee is juicy and tropical with notes of apricot and pineapple. The mouthfeel is creamy, reminding us of a flavour of milk chocolate.

This lot is a unique variety called Mandela, which has been developed at La Esperanza. The Mandela cultivar was produced as a new hybrid with the goal of creating high quality coffee that is resistant to diseases. It s a crossing of Caturra x Caturra, crossed with Timor-hybrid, then crossed again with Ethiopian varietals such as Sudan Rume, Daleco, and Villa Sarchi. 

• COFFEE INFO
• FINCA LA ESPERANZA
  
• FERMENTATION
  

• Varietal		Mandela
  Process		Natural Anaerobic
  Farm		Finca La Esperanza
  Producer		Rigoberto and Luis Eduardo Herrera
  Geography		Valle del Cauca, Colombia
  Rosso Direct Trade

   

  La Esperanza is owned by siblings Rigoberto and Luis Eduardo Herrera, third-generation coffee producers who come from a long-standing coffee-producing family. Their grandparents started their careers in coffee in 1945 at Potosi Farm. After Juan Antonio Herrera and his wife, Blanca Ligia Correa, purchased the land with existing Typica plants, they added three more cultivars: Red Bourbon, Yellow Bourbon, and Caturra. It was then that the family of farms, Cafe Granja La Esperanza, began. Shortly after taking over, they purchased the land for Finca La Esperanza and expanded their organic coffee production.

  This Mandela lot is fermented as whole cherry for 168 hours in sealed tanks. Following the fermentation, they spend two days in silos with controlled temperatures for dehydration. Then finish drying for 7 additional days on solar dryers.

  Size	300g
  Grind	Whole Bean, Coarse – French Press / Clever, Medium Coarse – Aeropress / Coffee Maker, Medium – V60 / Kalita Wave, Fine – Espresso