YOUNG GLOOM, Colombia
Rhubarb, Candied Orange, Lemon Iced Tea
Producer: Rigoberto and Luis Herrera
Farm: Granja La Esperanza
Region: Sasaima, Cundinamarca
Varietal: Mokka
Processing: Natural
Varietal: Mokka
Processing: Natural
Altitude: 1,450 - 1,530 MASL
Blanca Ligia Correa & Juan Antonio Herrera married and had fourteen children. The couple were then later assigned to work and live at the Postosi farm. In 1945, Juan Antonio decided to introduce three different varieties to the existing Typica, and that is how he started a crop of Yellow Bourbon, Red Bourbon and Caturra. In 1945, Café Granja La Esperanza was born.
Over the next few years, there weren’t major changes in their way of life, besides raising a big family which then was Colombian tradition. After many years of hard work, the farm was very productive regardless of the changes in the country and in the international coffee market. Two of the eleven kids, Rigoberto and Luis, showed special interest in coffee production and processing.
Besides Potosí, another farm in the Trujillo region was acquired to enlarge the organic production, La Esperanza farm. In the year 2007 Don Rigoberto had the chance to lease and manage a coffee farm in the region of Boquete in Panama, called “La Carleida”, and a year later obtained first place in the “Best coffee of Panama”, organized by the Specialty Coffee Association of Panama. At this point he decided to bring some of the Geisha seeds to Colombia, to which started a new era in the history of Granja La Esperanza.
Besides Potosí, another farm in the Trujillo region was acquired to enlarge the organic production, La Esperanza farm. In the year 2007 Don Rigoberto had the chance to lease and manage a coffee farm in the region of Boquete in Panama, called “La Carleida”, and a year later obtained first place in the “Best coffee of Panama”, organized by the Specialty Coffee Association of Panama. At this point he decided to bring some of the Geisha seeds to Colombia, to which started a new era in the history of Granja La Esperanza.
This coffee in particular, is selectively hand picked at the perfect level of ripeness. The Brix grades for the cherries must be above 18 to obtain the amount of sugar for fermentation in whole cherries that lasts for 48 hours aerobically in special barrels. The temperature of the barrels is measured every 10 hours to make sure is always in a range of 25° – 28°C. Coffee is transfered to dying silos and left for about 48 hours (temperature aprox of 35°C), it is then passed on to raised beds to sun dry for about 15 days.
