Tres Dragones - natural hybrid
natural • Potosi, Granja La Esperanza • Trujillo, Valle del Cauca
notes / dark fruits, tropical fruits, chocolate
profile / silky body, clean, syrupy
region / Trujillo, Valle del Cauca
altitude / 1400 - 1860 masl
varietals / Colombia
producers / Granja La Esperanza<
farm / Potosi Farm
owner / Rigoberto and Luis Eduardo Herrera
harvest date / March-April 2020
processing / natural hybrid
fermentation / 36 hours low controlled temperature
drying method / 15 days in raised beds
importer / Forward Coffee
Owned by siblings, Rigoberto and Luis Eduardo Herrera, who come from a long standing coffee producing family. They are now third generation coffee producers, with their grandparents starting in coffee in 1945 right here at Potosi farm. After Juan Antonio Herrera and his wife Blanca Ligia Correa purchased the land, with existing Typica plants, they added three more cultivars, Red Bourbon, Yellow Bourbon and Caturra, and here, Cafe Granja La Esperanza began.
When Rigoberto and Luis took over the family operation in the late 90's, they took the labour intensive job of pivoting the farms to organic production. Shortly after taking over, they purchased the land that is now Finca La Esperanza and expanded their organic coffee production.
They've done major renovations to the farms during the past 30 years of ownership and management, planting new, exotic varieties throughout the 52 producing hectares of Potosi Farm. Here they're producing classic Colombian varieties like Caturra, Colombia and they have beautiful exotics such as Geisha, Sidra, San Juan, Mandela, SL28 and more.
On top of industry leading farm practices, they're also innovating the world of coffee processing, constantly exploring new techniques and processes to bring their coffees to a whole other level. This lot of Colombia is referenced as 'Tres Dragones', because the mechanical dryers or silos used in this process. First the whole cherry Colombia is fermented for 36 hours in a low controlled temperature, then the silos are engaged for about 48 hours, where the flames are rumoured to shoot out and take the appearance of 'Tres Dragones'. The coffee is then dried for approximately 15 days in raised beds.