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Specialty Coffee in grani Colombia La Esperanza
Specialty Coffee in grani Colombia La Esperanza
Specialty Coffee in grani Colombia La Esperanza
Specialty Coffee in grani Colombia La Esperanza
Specialty Coffee in grani Colombia La Esperanza
Load image into Gallery viewer, Specialty Coffee in grani Colombia La Esperanza
Load image into Gallery viewer, Specialty Coffee in grani Colombia La Esperanza
Load image into Gallery viewer, Specialty Coffee in grani Colombia La Esperanza
Load image into Gallery viewer, Specialty Coffee in grani Colombia La Esperanza
Load image into Gallery viewer, Specialty Coffee in grani Colombia La Esperanza

COLOMBIA - HUILA - LA ESPERANZA - NATURAL

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This Colombia with Natural drying process remains in the heart. First of all the aroma that releases aromas of muscat grapes and cherries, in the mouth remains a taste of black cherries in syrup and cocoa beans, with a full and enveloping body, but at the same time delicate. It is certainly a meditation coffee, to be sipped in moments of relaxation, without haste (it is also good cold).
sensory description
GCB Score: 87.75 points out of 100
Sensory profile: Sophisticated and persistent
Aroma: Muscat grape, black cherry
Taste & Body: TOjuicy acidity, very sweet, full and persistent body

Note: Cocoa beans, molasses, sour cherries in syrup

technical description
Package weight 250g
Origin Colombia
Area Huila
Cooperative / Farm The Esperanza
Microlot PROPUS
Altitude 1550m
Variety Caturra
Process Natural
Humidity 10,2%
Density 720g / l

 

full description

Hertson Bernal, the producer, speaks:

"My father was the one who taught us to be good people and to work in various trades to prepare for tomorrow. He had no property and so with my mother and my five brothers we lived working from farm to farm. I worked mainly in the coffee harvest. daily and it is in this period that we learned everything about working in the fields. With my brothers the relationship is very good but he is with my brother Jesus, he is the one I work with since I was a boy until today, we try to teach my children and theirs just as the processes and works of the coffee farm did with us. "

They bought the plantation in 2008, a semi-abandoned expanse, they immediately managed to plant coffee and shortly after they built a washing station and a small dryer. In the first year of harvest he participated in the Guadalupe fair with the coffee they had produced, but it didn't go well and the following year he tried again and fortunately it went better, but thanks to that placement he won a trip that opened up new ones for him. ways of seeing coffee.

From that moment on he became really passionate about coffee and began to participate in more fairs.

When Mare Terra organized a training cycle on fermentation in Colombia, it decided to participate and from there, the turning point. He meets Timur Dudkin and is fascinated by what Timur says about the process and fermentation. At first he seems to tell crazy things, but also fantastic things and therefore for Hertson it was a unique and motivating experience, moreover in the tasting course he tried coffees from all over the world and learned how important it is for producers to taste their coffee and being able to compare it with others.

 

 

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