Colombia Las Margaritas Gesha

Granja La Esperanza is a group overseeing five farms: Cerro Azul, Las Margaritas, La Esperanza, Potosí, and Hawaii. Each of these farms grows specialty-grade coffee. They have also created a program called “Community Program: Café Granja La Esperanza,” in which smaller farms are provided the support and resources needed to sell and export their coffees.

Granja La Esperanza started with the founding of Finca Potosi by Rigoberto Herrera Correa’s grandparents. The first evolution of the farm occurred in 1945 when Typica, Yellow Bourbon, and Red Bourbon varieties were planted. This set the family in a new direction in coffee production. As Rigoberto and his brother, Luis, grew older, they placed a significant interest in the family business. With that, a second farm was acquired, Finca La Esperanza.

Next, in 2007 Rigoberto leased and managed a farm in Panama where Geisha was planted. After running the farm for a year, Rigoberto won first place in the Best of Panama. The same seeds were then brought back to Colombia and used in founding the next addition, Finca Cerro Azul.

As time went on, additional farms were acquired by the group, one of which is Finca Las Margaritas. Finca Las Margaritas is known for growing Pacamara, Sudan Rume, Geisha, Tabi, Laurina, and Sidra. These varieties are known for their exotic flavor profiles and quality. Las Margaritas also has its own processing facilities and is the flagship for experimental processes and varieties.

For this month’s rare offering, we are thrilled to bring you two distinct natural coffees from Colombia’s Cafe Granja la Esperanza’s Las Margaritas farm in Valle del Cauca. This is the first year goodboybob is partnering with brothers Rigoberto and Luis Herrera Correa, who direct the company. This lot is a Natural Anaerobic Gesha (the other is a Natural Sudan Rume).

The Gesha produced by Finca Las Margaritas originated in Panama, where in 2007, Rigoberto leased and managed a farm. Rigoberto brought these seedlings to Colombia, where they eventually were planted at Finca Las Margaritas. This lot is an Anaerobic Natural in which entire cherries are first fermented in a tank for seven days without oxygen (anaerobic), mechanically dried for 24 hours, and then finally sundried for 20 days. The Gesha variety and unparalleled care in processing produce a cup with a delicate floral quality reminiscent of jasmine. A distinct malic (apple) acidity and complex cranberry, blackberry, and orange fruit notes exist. The coffee finishes with a lingering, smooth, dark chocolate character.

• Farm: Las Margaritas
• Region: Valle del Cauca
• Variety: Gesha
• Processing: Anaerobic Natural
• Altitude: 1,570 – 1,850 masl

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