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. Rigorous cherry picking, it has 7 days of fermentation in anaerobic form. Coffee cherries are collected at the indicated maturation stage, known as “grape type”. After fermentation, the coffee is dried in silo to dehydrate the cherries for about 24 hours at an average temperature of 37°C. Later the cherries are move to a parabolic sun dryer for about 20 days. Coffee is left in a temperature control warehouse in a temperature between 18°C-19°C. In a cup, expect sweet red fruit and soft boozy-floral aroma, with a winey touch in the finish. Hugely complex and well-structured, this cup will give a silky and smooth mouthfeel that surprises your taste buds.