Colombia - Cafe Granja La Esperanza Potosi XO

Colombia - Cafe Granja La Esperanza Potosi XO

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passion fruit, tamarind, pineapple, dark cherry, chocolate

Weight 100 grams
Roast Profile Filter Roast
Grind Option Whole Beans

Producer: Rigoberto Herrera
Farm: Potosi
Location: Caicedonia, Valle Del Cauca
Variety: Caturra, Pink Bourbon
Process: XO Natural 
Altitude: 1,860 masl

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Cafe Granja La Esperanza is known to be among the first to introduce 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 were featured in the champion cup of the 2023 World Brewers Cup.

They have five farms spread out in three mountain ranges at varying altitudes from 1,400 - 2,000 masl. Potosi is where the Cafe Granja La Esperanza story began, when the Herrera patriarch Juan Antonio added Yellow Bourbon, Red Bourbon and Caturra to the Typica already growing in the area. Together with his wife Blanca Ligea Correa, and later on their 11 children, he engaged in diligent farm work. The family’s dedication resulted in the farm’s productivity through the years, regardless of changes in the local and international markets.

“XO” is an acronym for “Extra Old,” which is how aged French distillates are named. For coffee, it refers to the natural process involving significantly extended fermentation and drying times. Cherries that undergo this aging develop rich flavors reminiscent of aged cognac

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.

HOW TO BREW:

Before the first pour
• Prepare a dose of 15 grams of coffee.
• Heat water to around 90 - 93 degrees Celsius.
• Pre-wet the paper filter on the dripper & dispose of the water in the server.
• Grind the coffee to about 700 to 800 microns.
• Place the coffee grinds onto the pre-wetted paper filter on the dripper.

For the first pour and bloom.
• Pour 40 ml in a circular manner.
• Let the coffee bloom until 30-40 seconds.

For the second pour.
• Continuing in a circular manner, pour 70ml more, until 110 ml, by 1 minute and 10 seconds.

At the third pour and onto the last & fourth pour.
• Still in circles, pour the next 70 ml to make 180 ml within 2 minutes.
• For the last pour, focus at the center until 225 ml.
• Dripping should complete within 2 minutes to 3 minutes and 20 seconds.

After the last pour.
• If the water drains either slower than 3 minutes or faster than 2 minutes and 30 seconds, consider adjusting your grind size.
• Dispose of the coffee grounds & the paper filter responsibly.
• Pour the brew into your favorite cup — and enjoy your coffee!



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