Producer: Rigoberto Herrera
Farm: Las Margaritas, Café Granja La Esperanza
Region: Caicedonia, Valle del Cauca
Altitude: 1,570-1,850 masl
Varietal: Gesha
Process: Natural
Roast: Light-Medium
Notes: Guava, Red Grapefruit, Butter Toffee

After picking, the cherries are placed in fermentation tanks for 7 days of anaerobic fermentation. They are then dehydrated for 24 hours in a silo at 37°C (98.6°F) before drying for 20 days in a parabolic sun dryer. Once the drying process is complete, the coffee rests in a temperature-controlled warehouse.

Nearly a century old, and spread across five farms in Valle del Cauca and Cundinamarca, Colombia, Café Granja La Esperanza has taken great strides under the Herrera brothers’ leadership and forward-thinking vision. In the last decade, the farm has transitioned away from traditional commodity-market coffees to the delicate and exquisite varieties coveted by the specialty coffee industry.

The Herrera brothers' patience and willingness to experiment with rare varieties has won them numerous accolades from the SCA and Roasters Guild. They are also known for their fair and innovative production and labor practices. Optimal work conditions are a priority at the estate, where workers are paid fair wages and child labor is not permitted.