Sidra natural, Café Granja la Esperanza
Expect notes of rosehip, ripe mango, red apple and malic acidity
Our very first coffee that we sent to very limited group of friends and colleagues to promote the subscription was Sudan Rume from Café Granja’s farm Las Margaritas in Colombia. During summer, we’re proud to present not one but TWO coffees from Café Granja 💯 This month, we’re featuring their natural processed Sidra varietal from Potosi farm ✨
Café Granja has been a frequent producer name to be pronounced on World stages both in Barista and Brewers Cup – Dawn Chang of Hong Kong in 2015 and Lex Wenneker of Netherlands in 2018, to name a few WBC Finalists. On their Potosi farm in Valle del Cauca, they grow Sidra which was cultivated only recently using Red Bourbon and Typica. This hybrid yields incredibly sweet cup and crisp acidity which makes it a perfect choice for competition coffee!
Potosi is a 11 hectare farm located in Caicedonia municipality, sitting 1400-1860 meters above sea level. The Sidra cherries are carefully selected by expert pickers and then placed into closed tanks that are not sealed to let the air out. The cherries ferment in tanks for 48 hours which makes the notes in a cup more intense. The temperature is controlled every 6 hours to make sure it doesn’t go above 30 degrees Celsius. After that, the cherries are dried on mechanical driers for 48 hours to get them dehydrated. The drying is finished with 8 days sun drying on patios.
Region: Cauca Valley
Farmer: Cafe Granja La Esperanza
Growing altitude (MASL): 1400-1860 masl