Colombia - Mandela Vieux - Cafe Granja La Esperanza
Colombia - Mandela Vieux - Cafe Granja La Esperanza
Colombia - Mandela Vieux - Cafe Granja La Esperanza
Colombia - Mandela Vieux - Cafe Granja La Esperanza
Colombia - Mandela Vieux - Cafe Granja La Esperanza
Colombia - Mandela Vieux - Cafe Granja La Esperanza
Colombia - Mandela Vieux - Cafe Granja La Esperanza
Colombia - Mandela Vieux - Cafe Granja La Esperanza
Colombia - Mandela Vieux - Cafe Granja La Esperanza
Colombia - Mandela Vieux - Cafe Granja La Esperanza
Colombia - Mandela Vieux - Cafe Granja La Esperanza
Colombia - Mandela Vieux - Cafe Granja La Esperanza

Colombia - Mandela Vieux - Cafe Granja La Esperanza

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mixed berries, banana liquor, black cherries, cotton fruit, caramel

Roast Profile

Producer: Cafe Granja La Esperanza
Location: Trujillo, Valle del Cauca

Variety: Mandela
Process: Natural XO
Altitude: 1,430-1,760
Crop Year: 2022

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Cafe Granja La Esperanza is known to be among the first to introduce the geisha to Colombian soil. They are also well-regarded as a producer of higher end specialty coffees grown in eight distinct microclimates in the Colombian uplands. In command are brothers, Rigoberto and Luis Eduardo Herrera, who are continuing their family’s farming legacy into the third generation. Their coffees have increasingly been used in different categories of World and National Coffee Championships, with the competitors frequently ranking high.
They have five farms spread out in three mountain ranges at varying altitudes from 1,400 - 2,000 masl.
Mandela is an exclusive Archers' lot grown in La Esperanza, the third highest farm after Las Margaritas.

Mandela is a Cafe Granja La Esperanza cultivar that resulted from multi-phased cross breeding involving Colombian Caturra, Timor Hybrid, and Ethiopian landraces. The objective was to improve flavor potential and cup quality together with increased resilience and productivity.

Mandela Vieux was processed with significantly extended fermentation and drying times that resulted in a complex melange of ripe berry, tropical, and dark fruit notes alongside a rich caramel quality. “Vieux” alludes to the way an aged Dutch brandy is named and the generally potent flavor character of this coffee.

brewing guide

- Ready your brewing tools ahead.
- Keep your coffee gear and containers clean.
- Decide and adjust your grind size based on:
— Your coffee’s roast date
— Your brewing method
- Be consistent with water quality and measuring weight, ratios, and time.
- Remember!
— Let your palate help you personalize the best recipe for you.
— Brew often and have fun!

More about Brewing here.

FOR FILTER

  • COFFEE-TO-WATER RATIO: 1:15
  • COFFEE GRIND SIZE: Medium fine
  • (like table salt; 21-28 clicks in Comandante MK4 and 14-18 clicks in Timemore C2)
  • COFFEE AGE: 7-14 days, ideally
  • COFFEE DOSE: 17 grams
  • WATER WEIGHT: 255 mL
  • WATER TEMPERATURE: 90°C-93°C
  • TARGET BREW TIME: 02:30 - 03:00

1. Heat water to 90°C-93°C

2. Arrange your brewing set-up.

— Place your dripper on the carafe & filter paper in the dripper.

— Rinse the filter paper with hot water & remove the rinsing water from the carafe.

3. Switch on your scale.

4. Measure out 17 g of coffee & grind to Medium Fine.

5. Place the carafe and dripper with the rinsed filter paper onto the scale, & tare.

6. Transfer the ground coffee to the dripper; then, tare.

7. Start the timer!

First pour to bloom, 55ml for 30 seconds.

Second pour, 100 ml at 00:30.

Third pour, the final 100ml at 01:15

8. Target to finish the brew within 02:30 to 03:00 minutes.

9. Serve & enjoy!