Rigoberto Herrera and his family own five farms and produce some of the world's most beautiful coffees We are blessed to be able to call Don Rigo a dear friend. His devotion to coffee growing and processing began at an early age on his parent's first farm, Potosí. In 2007, he travelled abroad to Panama to manage a farm in the Boquete region, winning the "Best of Panama" competition. He then returned to Colombia, bringing with him some of the country's first gesha variety seeds. This marked the beginning of a new era in the history of Café Granja La Esperanza. Café Granja La Esperanza specialises in cultivating traditional and non-traditional coffee varieties in Colombia, and have rightfully earned a place at specialty coffee's summit with the extraordinary quality coffees they produce harvest after harvest. Once the cherries are carefully selected when they are picked and then when they are about to start a process, they are set in a special tank closed but not sealed in order to let the air ow. Fermentation last 48 hours in whole cherries and thanks to higher concentration of sugars it will allow the cup to have more intense notes. The temperature during fermentation is controlled every 6 hours so it won’t reach temperatures above 30oC. When the hours of fermentation have completed the cherries are set in a mechanical dryer for 48 hours to get the cherries dehydrated to then end the drying process in solar drying patio for 8 days. In a cup, expect a tropical berry note jumping out of the winery fragrance with a hint of fermented taste of yogurt. Layered, complex, richly fruit-saturated.