Collection: Brewers Cup Series

Café Granja La Esperanza produces Ultra Specialty Coffees on the Potosi farm at an altitude of 1,400 to 1,860 meters. The farm consists of 22 hectares of virgin forest and 52 hectares are reserved for coffee cultivation. The name "Tres dragones", the three dragons, comes from the three ovens on the farm that are used to dry the coffee. In 2018, the farmhouse also caught fire due to sparks from the ovens, but luckily no one was injured.

The coffee is of the Colombia variety and is fermented for 19 to 22 hours after harvest before it is pulped. It then ferments for another 35 hours. Then the beans go into a silo where they dry for 48 hours before the coffee is finally taken to the solar dryers where it rests for around 15 days.

Cupping Notes: Tropical Fruits - Blueberry - Chocolate

This washed Geisha comes from Huila in Colombia. The cherries are grown on the Lasso family's Finca El Diviso at an altitude of 1,700 to 1,900 meters.

After harvesting at optimum ripeness, the cherries are washed, cleaned and then placed in open plastic bags for oxidation. This is followed by 24 hours of fermentation with the addition of must from previous fermentations of the same variety. The cherries are then depulped and packaged for anaerobic fermentation for a further 60 hours until the process is interrupted with hot water. Finally, the coffee is dried until it reaches a moisture content of 11%.

Huila is known as a region for growing specialty coffee due to its fertile soils, altitude and ideal climate.

Lot 60 was harvested on January 5th at Pinar del Salto, located in El Salto, Boquete at 1,350 meters above sea level. Upon arrival to the lab the cherries were floated and then placed inside custom made coffee fermenters. For this fermentation LOST ORIGIN selected Pichia Kluyveri and Lactobacillus Plantarum from Chr. Hansen (Novonesis) as the inoculums.

Temperature was set at 18.5 degrees celsius and it remained inside the fermenters for a period of 3 days. After fermentation the cherries were placed on individual 4.5 kg trays and placed inside the drying rooms. Drying for this lot was extended to 40 days.

Cupping notes: Sugar Cane - Plum - Papaya