Finca La Esperanza

Description

Tastes Like: Lilac, Port, Plum

Origin: La Esperanza, Valle del Cauca, Colombia

Variety: Laurina

Producer: Rigoberto and Luis Eduardo Herrera

Elevation: 1,400 - 1,730 masl

Process: Natural

About Finca La Esperanza, Cafe Granja La Esperanza

Café Granja La Esperanza is led by brothers Rigoberto and Luis Eduardo Herrera, third-generation Colombian coffee producers continuing a family history rooted in the Potosí farm. The Herrera family’s work has developed from traditional plantings into a multi-farm specialty program focused on precise variety selection, careful agronomy, and controlled processing.

This lot comes from La Esperanza and is produced between 1,400 and 1,730 masl. Within Café Granja La Esperanza’s broader farm network, the Herreras are known for working with distinctive varieties such as Geisha, Mokka, Sudan Rume, and Laurina, adapting them to Colombian growing conditions while building processing protocols around each variety’s structure.

Variety

Laurina, also called Bourbon Pointu, is a Bourbon-related Arabica mutation associated with Réunion Island. Its pointed seeds and compact, conical growth distinguish it from many other Arabica varieties. It is known for naturally lower caffeine, although the caffeine level of this particular lot has not been specified. Growing conditions and processing help shape its final cup expression.

Processing

This is a natural process lot built around controlled whole-cherry fermentation. Cherries are picked at a purple-grape stage of ripeness, with cherry Brix readings above the 17–18 range before fermentation.

The whole cherries ferment for 48 hours in open-air special barrels. Barrel temperature is measured every 10 hours and maintained between 25–28°C. This approach supports fruit saturation, wine-like sweetness, and aromatic depth, while still allowing the Laurina variety’s floral character to remain present in the cup.

Text from Hydrangea Coffee Roasters' listing.