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Laurina - La Esperanza
41.80
DESCRIPTION
TASTING & HOW TO
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
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Tasting notes


With intense flavors of red cherries, plum, golden raisins and notes of chocolate liqueur and blackberry jam, this makes for a really sweet and bright cup of coffee. Its silky body, medium acidity and clean finish add to the intensity of the flavors and the best part - its caffeine content is 50% less than other Arabica varieties.

 

Recipe for espresso
Grams In: 21g
Grams Out: 40g
Extraction Time: 20-23’’
Temperature: 92-93 Celsius
Aged Best Use: Between 12-20 days

Recipe for filter
Grounded coffee: 15g
Water: 250ml
Total Brew Time: 2:00-2:30
Temperature: 91-93 Celsius
Aged Best Use: Between 5-15 days

 
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Beans: Whole Beans 100g
  • Whole Beans 100g
  • Ground for Espresso 100g
  • Ground for Filter - Cafetiere 100g
  • Ground for Filter - Hand Brew 100g
  • Whole Beans 250g
  • Ground for Espresso 250g
  • Ground for Filter - Hand Brew 250g
  • Ground for Filter - Cafetiere 250g
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