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 manual and rigorous picking. Between 48 and 50 hours fermentation in cherry with controlled temperature. The coffee is collected in the indicated maturation. After fermentation, the coffee is left hours in the silo and then is moved to solar drying for 28 days. Coffee is left in storage for 3 months to help stabilize it and reduce the astringency of freshness.
This is a fruit bomb coffee. Explosive & vibrant fruitiness that you can expect from exceptionally clean natural coffees, this coffee has lots of mixed berries notes, finish with a winey long aftertaste.