Finca La Esperanza is located on a mountain range in Caicedonia, Valle del Cauca. The farm sits at an altitude of 1430 - 1760 MASL and has approximately 23 hectares planted in coffee. Caturra, Castillo and Colombia varietals are cultivated within the planation, and it is managed under strict sustainable agricultural practices.
Café Granja La Esperanza was established over 90 years ago with a small state farm in Potosi, Colombia. The agronomists behind Granja La Esperanza purchased the farm and dedicated its plantation to processing high quality organically certified coffee. They have spent the last decade meticulously honing their craft and since shifted from traditional 'C' market coffees, to more delicate and exotic varietals coveted by the specialty coffee industry. They now manage three other farms in Colombia; Finca Las Margaritas, Finca La Esperanza and Finca Cerro Azul. The farms are located in Valle del Cauca and the Trujillo regions of south-western Colombia.
The Granja La Esperanza farms are amongst the most progressive and experimental plantations in the world. Cultivated varietals are selected for cup attributes over disease resistance, and pickers are paid by the day as opposed to by weight, encouraging harvest of only the ripest cherries. The quality control practices at Granja La Esperanza are based on three pillars; genetic material of the variety, the terrior, and human talent. They have strict quality control procedures, 95 hurdles to be exact, in place to ensure consistently excellent cup quality. This comprehensive investment of time, energy and human resources can only come about through total dedication, of which the Granja La Esperanza team are committed 100 per cent. The Granja La Esperanza philosophy combines quality of the cup, quality of the environment, and quality of life for its workers and the greater community.
ABOUT THE PROCESS
Manual and rigorous picking. The picking is done in the harvesting peaks to guarantee the amount required to obtain a good batch of natural coffee. The coffee is collected in the indicated maturation.
After the picking, the coffee is left 48 hours in the silo and then is moved to solar drying for 28 days. Coffee is left in storage for 3 months to help stabilize it and reduce the astringency of freshness