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Colombia: Potosi

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Denna webbplats är skyddad av reCAPTCHA och Googles integritetspolicy . Användarvillkor gäller.

Denna webbplats är skyddad av reCAPTCHA och Googles integritetspolicy . Användarvillkor gäller.

I koppen: Balanserat, söt med runda smaktoner av blåbär, körsbär och mörkchoklad.

Koppning: 88 poäng

Munkänsla: Fylligt, krämigt.

Botanisk variant: Sidra, Caturra, Colombia

Process: Natural (bärtorkat)

Producent: Café Granja La Esperanza

Växthöjd: 1400 -1860 möh 

Region: Valle Del Cauco

Background:  

The Herrera family purchased Finca Potosí in 1945 and planted several varieties that were unusual for Colombia at the time, including yellow and red Bourbon. This started the Granja tradition of experimentation, leading to recognition from other farmers in the Cauca Valley. The years that followed were very productive, and though each of the 14 children took their share of the farm work, two brothers took particular interest in coffee production, and in the late 1990’s, Rigoberto and Luis took over the family business. They purchased more small farms to add to their portfolio, and began the process of converting all of their farms to use organic practices. They also looked outside Colombia for further insight, and jumped at the opportunity to lease a small farm in Panama. Rigoberto moved, and his years of producing experience were all too obvious, their lot of Geisha won the Best of Panama within 2 years. When Rigoberto returned to Granja, he brought back not only experience, but Panamanian Geisha seeds. These seeds were the foundation for the next stage of growth, beginning to chase extraordinary flavour profiles and the super high end specialty market.

The experience of bringing a Panamanian varietal to Colombia was pivotal to Granja in their endeavour to adapt more exotic varietals to the Colombian soil, showcasing a wide view of the Cauca Valley terroir. They have also begun to experiment with unique processing, using combinations of open and closed tank fermentation to create incredible control over initial in-cherry fermentations, for both their washed and natural coffees. They also use mechanical drying extensively, allowing very tight control over length and degree of drying. This type of fermentation, along with mechanical ‘washing’, results in very low water usage, compared especially to traditional washed processing. This is another of Granja’s core values, focussing on sustainability. They have also worked very hard on maintaining local floral and fauna, using waste products from the farm to fire their mechanical driers, and switching to organic farming methods.