This coffee is from one of Cafe Granja’s farms called La Esperanza; It’s this beautiful farm located between two mountain peaks, where the highest point reaches 1571 masl and the coffee trees get a large amount of sun during the day that is broken by a beautiful fog from the evening to the late morning.
The high altitude gives the coffee bright acidity, and the long period of fog breaks up the sun and makes for a cooler temperature and a higher humidity, which causes slow maturation of the cherries- meaning they produce more sugars contributing to the coffee’s intense sweetness.
For this coffee that means it’s high in acidity, balanced by a high sweetness and low bitterness.
La Esperanza by itself is a pretty amazing environment for producing a great tasting coffee. It’s also a pretty amazing environment to wake up in, we realized when we slept there at the farmhouse. But Cafe Granja saw even bigger potential for this farm, and they started experimenting with varieties that would be more resistant, with a higher yield and still be interesting in terms of flavor profile.
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This coffee is from one of Cafe Granja’s farms called La Esperanza; It’s this beautiful farm located between two mountain peaks, where the highest point reaches 1571 masl and the coffee trees get a large amount of sun during the day that is broken by a beautiful fog from the evening to the late morning.
The high altitude gives the coffee bright acidity, and the long period of fog breaks up the sun and makes for a cooler temperature and a higher humidity, which causes slow maturation of the cherries- meaning they produce more sugars contributing to the coffee’s intense sweetness.
For this coffee that means it’s high in acidity, balanced by a high sweetness and low bitterness.
La Esperanza by itself is a pretty amazing environment for producing a great tasting coffee. It’s also a pretty amazing environment to wake up in, we realized when we slept there at the farmhouse. But Cafe Granja saw even bigger potential for this farm, and they started experimenting with varieties that would be more resistant, with a higher yield and still be interesting in terms of flavor profile.