Colombia
Pensamientos, Granja La Esperanza Auction Lot 6/2023
250g
Cup Notes: Passion fruit, Mint, Anise, Lemon
An exclusive lot of Colombian Pacamara from a great farm will bring you a unique pleasure.
Suggested for espresso and filter
when we roast
We freshly roast to order all coffees on Monday, Wednesday and Friday (excluding national holidays), and ship the same day! Cut-off time is 11:59pm (UTC+1) of the day before the roast day. *We only ship whole beans*
Details
- Series
- Premium Rarities
- Producer
- Granja La Esperanza
- Country
- Colombia
- Terroir
- Cauca Valley
- Altitude
- 1570-1850 masl
- Process
- Natural Anaerobic - Mechanical Dryers
- Arabica cultivar
- Pacamara
- Picked in
- July 2023
- Arrived in
- February 2024
- Shipped in
- Box + Vacuum pack
- Roast profile by
- Rubens Gardelli
- Roasted on
- Customised solid-drum roaster
Suggested brewing recipe
To help you make the best out of your coffee, Rubens has crafted recipes for brewing this particular lot in filter.
There are two recipes: one for conical brewer (think v60) and one for flat-bottom brewer (think Kalita), however you can surely brew our coffees with any other brewing device, such as immersion brewers.
Please remember that these recipes are intended as starting points and may require further adjustments if the equipment you use is not identical to the one in the recipe; the characteristics of water used can also make a big difference in brewing.
Finally, the recipes suited specifically to Rubens’ roasting style, hence we do not guarantee that they will work as a universal reference.
There are two recipes: one for conical brewer (think v60) and one for flat-bottom brewer (think Kalita), however you can surely brew our coffees with any other brewing device, such as immersion brewers.
Please remember that these recipes are intended as starting points and may require further adjustments if the equipment you use is not identical to the one in the recipe; the characteristics of water used can also make a big difference in brewing.
Finally, the recipes suited specifically to Rubens’ roasting style, hence we do not guarantee that they will work as a universal reference.
Have fun brewing!
V60 STYLE
- Coffee:
- 17g
- Grind:
- Comandante 13 clicks (medium)
- Water:
- 250g (40tds) at 94 Celsius
- Filter model:
- Cafec Abaca+
- Time:
- 2:23
- Brew strenght:
- 1,44 tds
FLATBED
- Coffee:
- 17g
- Grind:
- Comandante 12 clicks (fine-medium)
- Water:
- 250g (40tds) at 94 Celsius
- Filter model:
- Stagg [X], Fellow
- Time:
- 2:18
- Brew strenght:
- 1,47 tds
STORY BEHIND
Rigoberto and Luis Eduardo Herrera are the founders of Café Granja la Esperanza and firm believers that Colombian soil can produce coffee of excellent quality. The brothers were born in Caicedonia, Valle del Cauca, and in 1998 they decided to take over the family’s coffee dream that had begun in 1945.
Rigoberto Herrera and his family are the third generation of this coffee-growing dynasty that has had an impact on the coffee cultivation for at least twenty years now, since they started growing specialty coffee and organic-certified lots of high quality.
In 2012 the family won the Brewers USA cup, Barista USA Championship, and Roasters Choice Awards in a SCAA Expo.
Over the years they have been studying different crops to identify less disease-resistant varieties and varieties with special characteristics.
Through meticulous tracing and testing, the farmers identified the areas of the farm that produced the best coffee cherries, and those cherries are now used for auction lots.
THE VARIETY
Pacamara is a hybrid created at the end of the 1950s in El Salvador by the Institute for Coffee Research (ISIC).
Created by crossing the Pacas variety (an El Salvadoran mutation of Bourbon) with Maragogype it gets its name from the first 4 letters of each of its parents. It possesses traits from both parents. Its relatively short stature and high productivity are inherited from the Pacas variety, and, like the Maragogype, Pacamara is known for its large cherries.
It tends to be more productive than the Maragogype and it is known to produce an attractive cup. The variety is highly susceptible to coffee leaf rust.
It is not homogenous, plants are not stable from one generation to another.
THE FERMENTATION PROCESS
The cherries were fermented for about 7 days in anaerobic tanks.
After the fermentation process, the coffee was dried for 10 days in mechanical dryers.
