Café Granja La Esperanza is a legendary Colombian producer whose story began in 1945, when Juan Antonio Herrera planted the first seedlings of Yellow and Red Bourbon and Caturra at Finca Potosí in Valle del Cauca. Today, the fourth generation of the Herrera family manages five farms, each a distinct microclimatic laboratory for working with rare varieties and innovative processing methods.

Finca La Esperanza is located in the municipality of Trujillo, nestled among the mountain ridges of Valle del Cauca. Here, at elevations ranging from 1,400 to 1,760 meters, they cultivate Yellow Bourbon, Gesha, Laurina, and Caturra. Yellow Bourbon is a natural mutation of classic Bourbon, first planted by the Herrera family back in 1945. Its characteristic yellow cherry skin promotes slower ripening, which encourages sugar accumulation and the development of a more complex flavor profile.

This lot was processed using the farm’s signature hybrid washed method: cherries are carefully hand-sorted, then depulped without water. Fermentation takes place in two stages — first approximately 20 hours as whole cherries, then a further 35 hours after depulping in parchment with mucilage. After thorough washing, the coffee is mechanically dried at a controlled temperature of 35–45°C to a moisture content of approximately 10.5%. Every stage is overseen by a certified Q-grader laboratory, ensuring consistency and profile clarity. The result in the cup is simply outstanding. We invite you to enjoy it with us!