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COMPETITION SELECTION: BEST OF GLE 2018 PACAMARA XO NATURAL 150g

2018 Competition Selection:

BEST OF GRANJA LA ESPERANZA 2018 PACAMARA XO NATURAL 150g

Coffee ships after our next roasting day: November 14
  • PRODUCER: Rigoberto Herrera
  • FARM: Las Margaritas
  • REGION: Valle del Cauca
  • ORIGIN: Colombia
  • ALTITUDE: 1,550-1,700m
  • VARIETIES: Pacamara
  • PROCESS: XO Natural
  • FLAVOURS: Passionfruit, strawberry, Port wine

We are beyond excited to offer coffees again from our friends at Cafe Granja La Esperanza. For this year's crop, we have secured seven amazing and rare lots to share with you.  We will be releasing them in this series, "Best of Granja La Esperanza 2018," from Autumn until Winter, and we hope you enjoy this sensory journey along with us.  There are some particularly exquisite lots for which we will only take pre-orders and roast only once, so keep your eyes on this space!

Producer Rigoberto Herrera of Cafe Granja La Esperanza has spent the last several years experimenting and pushing coffee innovation. At their five farms, he has  planted  several  varieties  not  typically found in Colombia. These include some of the earliest plantings of Geisha trees in the country as well as this unique example of the Pacamara variety. 

Pacamara is an extraordinary hybrid from an artificial crossing of Pacas variety from El Salvador and Maragogipe variety from Brasil. Pacas variety is itself a mutation from Bourbon and Maragogipe from Typica. This means, Pacamara is a hybrid between two equal species that captures features of both.

"XO Natural Process"

The GLE Team has created this innovative processing technique called XO Natural Processing which matches the complexity and serenity of a fine, aged Cognac XO, for which this processing method is named.  This laborious and precise process involves a long fermentation at controlled cool temperatures: 48 hours below 25°C.  To ensure a completely even fermentation, it is essential that all of the cherries used in this process have a starting sugar content of exactly 18 degrees brix.  Following this "low and slow" fermentation process, the coffee is then moved to solar drying for a long 28 days.  Finally, after drying, the coffee is then left in storage for 3 months to stabilise its moisture content and reduce the astringency that may come from coffee that is shipped immediately after processing.

The Pacamara XO Natural is the second release of our "2018 Best of Granja La Esperanza" series.  The result of their innovation and labour is a splendid coffee that combines the aromatic and flavour characteristics of an extra old Cognac with a vivid liquorish note and a long-lasting aftertaste. Please enjoy!

The next "Best of Granja La Esperanza 2018" Lot release will be: Sudan Rume!