We are so proud of Stevo Kuhn taking the title this year at the South Africa Barista Championship with this lot from Granja Esperanza.

The varietal is called Mandela because it is a blend between an African Landrace and a Colombian varietal.

He used this coffee for espresso, milk and signature drink.

In the cup, you will find a beautiful note of Cooked Strawberry, Dark Cherries, tropical notes and Red Wine finish.

After manual and rigorous picking, the cherries are placed 36 hours fermentation with controlled temperature.

The coffee is then left for about 48 hours in silo (temperature aprox of 35°C), it is then pass to solar dry for about 15 days.