Potosi farm where their main processing facility was based was devastated by fire in recent years. As Granja picked through the ruins they realised this was an opportunity for a clean slate and they were able to design a production line which was more efficient; this is where the “Three Dragons” flavour profile was born. This name is also an homage to the three gas fired mechanical dryers which are installed at the mill which give ultimate versatility and control when drying and processing their precious harvest.
Manual and rigorous picking. 36 hours fermentation in cherry with controlled temperature.
Coffee is left for about 48 hours in silo (temperature aprox of 35°C), it is then pass to solar dry for about 15 days.
About Granja La Esperanze Granja La Esperanza, a group of farms in El Valle Del Cauca and Cundinamarca owned by brothers Rigoberto and Luis Eduardo Herrera. The farms are up there as some of the most progressive, with an approach akin to fine winemaking. Varieties are chosen for flavour attributes. Trained pickers go for ripest cherry only, and are paid by the day, not by weight. This enlightened approach continues, with brix meter testing of every delivery to the mill to measure sugar levels and adjust processing and drying accordingly. And you can taste every ounce of time, energy and money in these coffees. Savour this elaborate and spectacular series!