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Colombia La Esperanza San Juan 哥倫比亞 希望莊園 聖胡安


Fruity. Berries. Winey.

品種 San Juan
Natural Processed
產區 Valle Del Cauca
Farm Potosi
烘培程度 Light Roast


John Jairo De Jeus Quiroz Serna大約25年前從父親那裡繼承了Finca La Esperanza。當他第一次開始在農場工作時,看不到一棵咖啡樹。他的父親用了農場的全部6公頃土地來放牧牛隻,儘管他曾在該家庭擁有的其他土地上煮咖啡。約翰·傑伊羅(John Jairo)的一生大部分時間都在從事咖啡工作,並認為他可以使他新近繼承的農場成為一家一流的咖啡農場。

La Esperanza的咖啡是有選擇性的手動和嚴格挑選。在受控溫度下於咖啡果中發酵48至50小時。按指定的成熟時間收集咖啡。發酵後,將咖啡在筒倉中放置數小時,然後移至太陽能乾燥28天。咖啡要存放3個月,以幫助穩定咖啡並減少新鮮度的澀味。


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.

Brewing Recipe :

Brewing ratio 1 : 15
Ground coffee 15g
Total water 225ml
Water temperature 92ºc
Brew time 2.30 minutes
Roast Date 14th of August 八月十四號