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Café Granja La Esperanza




Beginning in 1930, Israel Correa and Carmen Rosa Vega arrived in Valle del Cauca, seeking unoccupied land to start a farm and acquired Potosi. 

Two of the eleven children, Rigoberto and Luis, showed special interest in coffee production and processing. They decided to give their crop a new direction, changing to organic in the late ’90s. Besides Potosí, another farm in the Trujillo region was acquired to enlarge the organic production, La Esperanza farm. In 2007 Don Rigoberto had the chance to lease and manage a coffee farm in the region of Boquete in Panama, called “La Carleida,” and a year later obtained first place in the “Best coffee of Panama.” At this point, he decided to bring some of the Geisha seeds to Colombia, starting a new era in the history of Granja La Esperanza.

Five farms now make up the Café Granja La Esperanza: Cerro Azul, Las Margaritas, La Esperanza, Potosi and Hawaii. With a reputation for producing competition-winning coffees, processes are matched with varieties to produce unique flavor profiles.

With 188,725 trees over 52 hectares, Potosi is split into 10 lots and grows Sidra, Mandela, San Juan, Castillo, and Colombia. Sweet Valley is produced just for us, combining beans from Potosi and close surrounds to create a natural Colombia landing at a time when fresh crop fruity coffees are harder to come by.

Cherry is fermented for 15 hours at a controlled temperature before being moved to a dehumidifier for another 72 hours until fully dried. It is then dehulled and bagged for export.