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 right here at Potosi farm. After Juan Antonio Herrera and his wife Blanca Ligia Correa purchased the land, with existing Typica plants, they added three more cultivars, Red Bourbon, Yellow Bourbon and Caturra, and here, Cafe Granja La Esperanza began. Shortly after taking over, they purchased the land for Finca La Esperanza and expanded their organic coffee production

This lot is a unique variety called Mandela, which has been developed here at La Esperanza. It's a crossing of Caturra x Caturra, crossed with Timor-hybrid, then again crossed with Ethiopian materials such as Sudan Rume, Daleco and Villa Sarchi. This Mandela lot is fermented in whole cherry for 36 hours in controlled temperatures. Following the fermentation, they spend 2 days in silos with controlled temperatures for dehydration, and finish drying for 15 additional days on solar dryers. 

FERMENTATION: 36 hours whole cherry fermentation in open-air controlled temperature Drying time: 48 hours dried in silo followed by 15 days in raised beds 
Drying temperature: 35 °C Max. - 18 °C Min.