WU 36 Exotic - SidraCOLOMBIA
In 1930 Israel Correa and Carmen Rosa Vega arrived in Valle del Cauca seeking unoccupied land to start a farm, acquiring Potosi. In those days, there weren't significant changes in their way of life besides raising a big family, which was the Colombian tradition. Following this and the lack of labour, the children had to help by doing farm work.
In 1945, three different varieties were introduced to the existing Typica; Yellow Bourbon, Red Bourbon and Caturra, to enlarge the organic production.
Two of the eleven children, Rigoberto and Luis, showed particular interest in coffee production and processing. They decided to give their crop a new direction, changing to organic in the late '90s.
With a reputation for producing competition-winning coffees, processes are matched with varieties to create unique flavour profiles.
This farm has produced some of the most exciting lots for us over the last few seasons. This year's Sidra was blowing the competition away on the cupping table and selling out in seconds, and we couldn't be more happier to have this!
Over the past few years, the quality team at Café Granja La Esperanza have been experimenting with post-harvest treatments for Sidra, acutely aware of the enormous potential of this varietal in their capable hands.
This year's lot was processed using a natural method with Café Granja's trademark attention to detail. Carefully hand-picked cherries were first fermented in stainless steel fermentation tanks for around 48 hours, with the temperature-controlled, so it never exceeded 30°C.
This allowed time for complexity and wild flavour characteristics to build within the coffee before it was sent to mechanical driers for 48 hours, removing much moisture from the cherries and almost completely halting fermentation.
The cherries were then dried slowly and evenly in solar driers over approximately 2 weeks until they reached a moisture content of around 11%.
This was followed by resting the coffee for at least a month in climate-controlled warehouses, allowing moisture content to stabilise and the flavours to increase in intensity.
Café Granja has been a frequent producer name to be pronounced on World stages both in Barista and Brewers Cup – Dawn Chang of Hong Kong in 2015 and Lex Wenneker of Netherlands in 2018, to name a few WBC Finalists.
To put it simply, they are very good at what they do, producing some of the world's most exciting coffees, tantalising the tastebuds of coffee connoisseurs year after year, winning multiple awards and coffee competitions.
We are delighted to report that this year's harvest is no exception. Cupping at a score of 91, this is an exotic coffee that will make for a perfect competition-winning coffee you will love to indulge in and enjoy at home.
This is a must try super exotic coffee from a very limited micro-lot that will be hand roasted to order and dispatched next Monday in wholebean form only.
If you would like to get this gift labelled please let us know the name you would like applied on the label in the comments box on checkout.
Each coffee will arrive perfectly rested in a recyclable tin box and make for an extremely special treat for you or a lovely gift for the coffee lover in your life.
Tropical notes jump out on the dry fragrance with a sharper citric note and touch of mint. In the cup you can expect cocoa, mango, guanabana, banana, peppermint and a creamy, citric, malic complexity. Layered, complex, and very well balanced.
Elevation: 1860 m.asl
Producer: Cafe Granja La Esperanza
Region: Valle de Cauca
SCA Cupping Score: 91
Award: 3 Star Great Taste Award Winner - Wu 36
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RETURNS & REFUNDS
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