Colombia Rigoberto Herrera

Description

Competition Series This is the premier edition of the BeBerry Coffee Selection. In this Competition Series, you’ll find only the very best and rarest coffees that we source from around the world. A maximum of two coffees will be released each year. The Competition Series is our way of sharing the innovation, craftsmanship and award-winning flavours that make coffee truly exceptional. Let’s celebrate these remarkable coffees together! Introduction We battled it out in the auction for around 5 hours to secure one of our favourite lots. Prices kept rising, with bidders from all over the world joining in. In fact, there were only about 3 winning bidders from Europe. Our nanolot comprises approximately 19 kg of green coffee. We will be offering roughly 150 packs of 70 g each. This is a Geisha variety from the CGLE Las Margaritas farm. The annual auction features the 25 highest-rated nanolots (89+), all from CGLE’s highest-altitude farms. Years of research have led to the selection of disease-resistant trees of exceptional quality. These trees are marked, harvested and processed separately to preserve pure varieties for future planting. Only the very best cherries from the highest-rated lots make it into the auction. To preserve the unique profile of each cultivar, the team has developed specialised fermentation methods. Q-graders carry out four or more cupping rounds to ensure the very best selection. Roasting: filter Always freshly roasted to order in an Ikawa roaster. Country: Colombia Farm: Café Granja La Esperanza A world-renowned and award-winning Colombian farm, which I visited last year with my friend Honzík. Granja La Esperanza was founded in 1945, with brothers Rigoberto and Luis at the forefront of its coffee innovations. To expand their organic production, they acquired the La Esperanza farm in Trujillo. In 2007, Rigoberto leased the La Carleida farm in Panama and, the very following year, won the Best Coffee of Panama award. Inspired by this success, he brought Geisha seeds to Colombia, thereby beginning a new chapter in the farm’s history. Variety: Geisha Process: controlled anaerobic natural An anaerobic natural process carried out in a controlled environment. The cherries undergo 24 hours of aerobic fermentation in baskets, after which they are transferred to a climate-controlled laboratory at 17 °C in GrainPro bags for 180 hours. A mechanical drying process is used for 220 hours at a stable temperature of 30 °C, with the beans stirred twice daily to ensure an even loss of moisture. This meticulous approach preserves the aromatic volatile compounds, enhances the complexity and intensity, whilst maintaining the coffee’s lively acidity and purity of flavour.