"Café Granja la Esperanza Auction 2021" COLOMBIA - Mandela Caribe Auction Lot 17B (Double Anaerobic Natural)

Cafe Granja La Esperanza, perched in the Cauca Valley of Colombia, is owned by the Herrera family and it's possibly the most famous Colombian producer of ultra-specialty microlots.

They have promoted an association of twenty coffee farmers, including Granja itself, in the area of Buesaco. They focus their production on fair trade practices and, thanks to the type of soil and the microclimate, the quality of the products is always outstanding.

This year we give you a rare opportunity to taste a limited availability auction, competition-level nanolot: welcome the Mandela Caribe Double Anaerobic Natural, Auction Lot 17B.

In the cup are recognizable aromas of tropical fruits, along with some spicy hints.

The tasting notes are of tropical fruits, cocoa nibs, black cherries, tamarind, with a  creamy body and a pleasant citrus acidity. The aftertaste is persistent.

The name "Caribe" comes from the Caribbean zone, which is one of the most colorful and joyful regions of the country. Its beaches, its flavors, its music, its people, and its stories are the cradle of Garciamarquian magical realism. Exactly like this coffee, which is pure joy for the palate!

This Unique cultivar was developed by Cafè Granja La Esperanza through 5 different stages, that are:
- Self-pollinated (avoiding contaminations from other trees) Caturra x Caturra.
- Timor Hybrid crossing with the objective of creating a resistance to the coffee rust.
- Crossed with Ethiopian material such as Sudan Rume, Daleco, Villa Sarchi.
- Selection of the trees already developed. Bronze tip and green tip.
- Renovation of lots with Green tip trees thanks to positive results in terms of production and quality cup.

The cherries are strictly hand-picked and immediately fermented in anaerobic form for 168 hours into special steel tanks. The temperature is controlled twice a day, from outside the tank, and kept below 30°C.

Once the anaerobic fermentation is finished, the cherries are moved to a mechanical dryer for a second, natural fermentation. They are dried for eight days, until moisture reaches its ideal percentage point. The mechanical dryer keeps a constant temperature of 38°C.

Once the moisture level is between 12-12.5%, the coffee beans are packed in vacuum bags to get the appropriate stabilization time and get more experimental and intense flavours in the cup.