This coffee is all about floral notes, in the cup you will find Lavender, Jasmin and green tea finish.

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.

This lot has been fermented between 19 and 22 hours in wholes cherries, then the cherries skin is taken out to start the second fermentation step in parchment and mucilage and last for 35 hours.

Once the coffee has been fully washed, is mechanically dried. The temperature is closely monitored and ranges between 35°C (95°F) and 45°C (113°F). The final humidity percentage is around 10.5%.