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COLOMBIA LA ESPERANZA COMPETITION WINNING COFFEE

Colombia La Esperanza Competition Winning Coffee
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As low as £25.00
This limited edition coffee is a competition winner, and was scored a massive 89 by the independent coffee graders of the SCAA (Specialty Coffee Association of America), making it amongst a handful of coffees worldwide with such a high score. Flavour and aromatics described by the SCAA were red wine, passion fruit, vanilla and chocolate. The reason for the complexity and quality of this coffee is to do with it being made by a very labour intensive process, practised in just a few farms in the world, called anaerobic natural. Once set in special tanks, the lid is sealed so it is devoid of oxygen and left for 168 hours. After fermentation, the coffee cherries are left 48 hours for dehydration and then pass to solar dryers for 6 – 7 days depending on the weather until the dry cherries reach a moisture level of 11 to 12%. This captures all the potential flavours in the coffee and unsurpassed sweetness.
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Made using the very specialised anaerobic natural process on the famed la Esperanza farm. The farm is found high on the slopes that surround Caicedonia and Trujillo, and was the first farm owned by the Herrera family, whose project, Café Granja La Esperanza, now incorporates 5 amazing coffee farms. Having been there since 1945, there is now 52 hectares under coffee production, with 22 hectares given over to forest. There is an abundance of nature intertwined with the coffee trees there above the valley so often cloaked in clouds and mist. Several of the plots are given over to further experimentation, with fields of varietal coffee plants, such as geishas, SL34, CGLE17, Sidra, Tabi, and even some heirloom Yirgacheffe. This competition winning lot is made up of Colombia, Caturra and Mandela varietals. The complex flavours and aromatics, the smooth sweet character and unique qualities are because of the labour-intensive anaerobic process. Cherries are selected during and after harvesting. The brix levels on the cherries are measured to put the juiciest cherries in the tank. Once set in the tanks, the lid is sealed so it is devoid of oxygen and left for 168 hours. After fermentation, the coffee cherries are left 48 hours for dehydration and then pass to solar dryers for 6 – 7 days depending on the weather until the dry cherries reach a moisture level of 11 to 12%. This captures all the potential flavours in the coffee and unsurpassed sweetness. This coffee was scored a massive 89 by the independent coffee graders of the SCAA (Specialty Coffee Association of America), making it amongst a handful of coffees worldwide with such a high score. Flavour and aromatics described by the SCAA were red wine, passion fruit, vanilla and chocolate.

We've been roasting the world's best coffee in our 2kg San Franciscan roaster since 1994, resisting the temptation and logic of roasting on a more commercial scale, to stand by the philosophy that we can bring out the best in any coffee working this way. To give some context, each batch produces just enough for 8 supermarket size packets. Often, one roast is taken entirely by one customer! 

The best tip we can offer to enhance your enjoyment of any coffee you try is to suggest that you grind your own beans freshly as required.

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