Colombia Anaerobic Risaralda Natural La Esperanza Chili Bourbon 4oz
Description: Green apple, jackfruit, plum and spices in aroma；the cupping notes are jackfruit, plum, dried pineapple and cocoa, bright acidity with hint of juice mouthfeel；the finish is enveloped in notes of plum, dried pineapple and cocoa, with a gentle hint of passion fruit, rounded out by a maple syrup-like sweetness.
Note: jackfruit, plum, dried pineapple
Roast Level: Medium Light
Acidity: 4 (1~5 from low to high)
🧷About Granja La Esperanza
Granja La Esperanza is undoubtedly one of the finest estates in Colombia.
The owner, Rigoberto, and Granja La Esperanza (officially named Café Granja La Esperanza) have elevated Colombian specialty coffee to a whole new level. One could say they pioneered the current wave of exotic varieties and bold, innovative processing methods in Colombia. There are many legendary stories about them. Their estates have won first place in the Best of Panama Geisha category (2008) and second place (2009), setting record prices at the time. In 2012, they incredibly secured three spots in the top ten of the SCAA Coffee of the Year, with their products placing 2nd, 3rd, and 7th. In 2016, at the GFA (Good Food Award), Granja La Esperanza became the only estate outside of Ethiopia, Kenya, and Panama to win an award. Their various varieties and processing methods have left dozens of score records on Coffee Review, with over ten receiving scores above 95 points.
The beans from Granja La Esperanza are also a favorite choice for competitors in coffee championships. For example, the runner-up in the 2014 WBC used Granja La Esperanza’s Blue Mountain Geisha, and the Dutch competitor Lex Wenneker used their Geisha in the 2018 WBC, paired with Rigoberto’s unique XO processing method, to claim second place.
🌶️ Variety: Bourbon Aji / Chili Bourbon
Named for its sharp, elongated cherry tips resembling chili peppers, this variety was first discovered among Bourbon trees. Though it debuted at the 2021 Colombia COE as "Bourbon Aji," DNA testing (RD2 Vision) confirmed it is not a Bourbon, but an unregistered wild Ethiopian landrace. Recent 2022 genetic reports reveal a lineage shared with Congolese and Ethiopian Gesha, making Aji a unique hybrid of these prestigious varieties.
---------------------------------------------------------------------------------
Acidity explanation:
When customers ask us to recommend beans, the number one question is about flavor, and the number two is “Is this acidic?”
First of all, the feeling of the acidity varies from person to person. Once I met two guests. A said he would like to drink acid coffee, while B said he would not drink acid coffee. So I made a Natural Yirgacheffe Blue Donkey for them. A said that it was too acidic, and B said that it was okay. It is clear that there are individual differences in the sensitivity of acidity.
Since there are individual differences, is there any criterion for reference?
We generally use several fruits to make the evaluation from the least acidic to the most acidic. From 1~5 is strawberry jam, grapes, apples, oranges, lemons. So that the scores of relative acidity can help the consumers with a reference in purchasing.
----------------------------------------------------------------------------
kakalovecafe note:
1. One bag of 8 oz coffee bean,with the exception of high price or rare coffee beans of 4oz bag.
2. Suggested aging days: light roast-level 15 days, medium-light roast-level 15 days, medium roast-level 10 days, medium-dark roast-level 8 days,dark roast-level 8 days.
3. Stored in cool, sun block condition and the expiration of the period of 6 months. Best if used in 30-60 days after opening.
4. The coffee bag use one-way-valve.
5. The one-way-valve sticker can be torn off and removable. We use this sticker,because we are afraid that the aroma of the coffee beans will run away during the shipping process.
