This naturally processed Colombian coffee is grown by Café Granja la Esperanza in the Trujillo municipality. The farm sits at an elevation of between 1,470-1,760 metres above sea level (masl), has an average temperature of 21C, and humidity levels of around 80-90%, making it an almost perfect micro-climate for growing delicious coffee.
The farm has a total crop area of 51.31 hectares, which holds around 20,000 trees. This is a new variety called Mandela which is self-pollinated, Caturra to Caturra.
This coffee undergoes rigorous manual picking, which is done during the harvesting peaks to guarantee the amount needed to obtain a good batch of natural coffee.
Fermentation time for this coffee ranges between 19 and 22 hours for whole cherries after which the cherries’ skin is taken out to begin the second fermentation step in parchment and mucilage, which takes another 35 hours.
After fermentation the coffee is left for 48 hours in a silo at a temperature of approximately 35C before beginning the (roughly) 15 day sun-drying process. Finally, the coffee is left in storage for a month to help it stabilise and reduce the astringency of freshness.