Las Margaritas


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Size: 250g
Grind Coffee: Whole Bean

Coffee Info

Coffee category: Bright

Process: Natural

What to expect: Our first offering from the famous Granja La Esperanza! This perfectly processed natural is super clean with lots of sweet fruity notes. Expect notes of tropical fruits, blackberry and a caramel sweetness.

Farm Info

Producer: Rigoberto and Luis Eduardo Herrera

Region: Caicedonia, Valle del Cauca

Altitude: 1,570 - 1,850m above sea level

Varietals: Pacamara

Las Margaritas is owned by siblings, Rigoberto and Luis Eduardo Herrera, third-generation coffee producers, who come from a long-standing coffee-producing family. Their grandparents started their careers in coffee in 1945 at Potosi farm. After Juan Antonio Herrera and his wife Blanca Ligia Correa purchased the land with existing Typica plants, they added three more cultivars: Red Bourbon, Yellow Bourbon, and Caturra. It was then that Cafe Granja La Esperanza began.

When Rigoberto and Luis took over the family operation in the late '90s, they took on the labor-intensive job of pivoting the farms to organic production. Shortly after taking over, they purchased the land that is now Finca La Esperanza and expanded their organic coffee production.

Rigoberto and Luis have done major renovations to the farms during the past 30 years of ownership and management, planting new, exotic varieties throughout the 52 producing hectares of Potosi Farm. At Las Margaritas, they produce classic Colombian varieties like Caturra, Colombia, Tabi. As well as beautiful exotics such as Geisha, Sidra, San Juan, Mandela, SL28 and more.

On top of industry-leading farm practices, they're also innovating the world of coffee processing, constantly exploring new techniques and processes to bring their coffees to a whole other level.

Granja la Esperanza has nearly 5 hectares of Sudan Rume planted at their Las Margaritas farm, nearby to many other exotic coffee varieties they've invested in. Though the yields are low and the Sudan Rume varietal is susceptible to disease, the cup quality is of exceptional quality thanks to meticulous attention to detail.

Fermentation: 30-hour whole cherry aerobic fermentation in stainless steel tanks below 30°C

Drying time: 48 hours in mechanical silos, followed by ~15 days in solar dryers.

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