Laurina Café Granja La Esperanza Colombia. Laurina. Natural. 

Every bean has a story
A unique Laurina variety from La Esperanza farm in Colombia.

 

Café Granja La Esperanza

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 varieties - Red Bourbon, Yellow Bourbon and Caturra, and this is how Cafe Granja La Esperanza began. Shortly after taking over, they purchased the land for Finca La Esperanza and expanded their organic coffee production.

One can find many different coffee varieties throughout La Esperanza. This is 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.

Café Granja La Esperanza specializes in the production of specialty coffee varietals, facing huge challenges as the adaptation of these varietals to the Colombian soil and climate conditions are quite difficult. Every day they continue to improve and always strive to make a difference.

 

Laurina variety

Laurina is a highly coveted coffee variety that some people call it Bourbon Pointu. With about half the caffeine content of most Coffea arabica, Laurina is the perfect pick for those who are trying to cut down on caffeine but still want to drink something exceptional.

Though it's not common today, Laurina was first classified in the 1940s on the island of Réunion, east of Madagascar. This dwarf mutation of Bourbon is highly susceptible to leaf rust, which makes it too risky for many coffee producers to grow.

The seed has a tear-drop appearance to it, which is why it is known as 'pointed Bourbon'. This is naturally low in caffeine content, with a bright and vibrant acidity, and wonderful sweetness.

 

Process

The processing of this coffee follows a rigorous picking, with cherries harvested at color purple-grape, and with maturation Brix grades of 18. Fermentation is completed within 36 hours. The team then leaves the coffee for about 48 hours in silos (temperature approx. of 35°C), and then passes to solar dry for about 15 days.

Don't forget: if you are not fan of caffeine there is always the option of our Signature Decaf- White Pearl