Mandela - natural anaerobic
Mandela - natural anaerobic
Coffee - Tres Dragones - Natural Hybrid

Mandela - natural anaerobic

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La Esperanza, Granja La Esperanza • Trujillo, Valle del Cauca

notes / stone fruits, melon, cola
profile / smooth, clean, syrupy
region / Trujillo, Valle del Cauca
altitude / 1500 - 1800 masl
varietals / Mandela
producers / Granja La Esperanza
farm / Finca La Esperanza
owner / Rigoberto and Luis Eduardo Herrera
harvest date / April 2020
processing / natural anaerobic
fermentation / 168hrs in dark plastic tanks, controlled temperature
drying time /  6 days in a controlled temperature silo
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 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. Shortly after taking over, they purchased the land for Finca La Esperanza and expanded their organic coffee production.

Many different coffee varieties are planted throughout La Esperanza. This was the second farm, with Potosi being the first, spanning approximately 35 hectares with a processing facility where Cerro Azul and La Esperanza coffees are perfected.

This lot is a unique variety called Mandela, which has been developed here at La Esperanza. It's a crossing of Caturra x Caturra, crossed with Timor-hybrid, then again crossed with Ethiopian materials such as Sudan Rume, Daleco and Villa Sarchi. This Mandela lot is fermented in whole cherry for 168 hour in sealed tanks. Following the fermentation, they spend 2 days in silos with controlled temperatures for dehydration, and finish drying for 7 additional days on solar dryers.