John Jairo De Jeus Quiroz Serna inherited Finca La Esperanza from his father some 25 years ago. When he first began working the farm, there was not a coffee tree in sight. His father had used the farm’s entire 6 hectares for cattle grazing, though he had worked coffee on other parcels of land that the family owned. John Jairo had spent most of his life working in coffee and thought that he could make his newly inherited farm a stellar coffee farm.
Coffee at La Esperanza is selectively hand-picked and sorted to remove any under ripe or visibly damaged cherries. Adequate equipment for the depulping process, which is done without water. Coffee is stirred and sensorial tasted to determine the ideal fermentation based on the cup proﬁle wanted. Fermentation time for this coffee ranges between 19 and 22 hours.
This is a great example of clean juicy Colombian coffee. Sweet guava & plums like fruitiness with brown sugary sweetness. No doubt a superb coffee from an award winning coffee farm.
Brewing Recipe :
Filter 15g of coffee to 225g of water 2.30 minutes, 92ºc brewing temperature
Roasted on 6th of June
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