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    Colombia Granja La Esperanza Pink Bourbon Natural

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      Purchase Colombia Granja La Esperanza Pink Bourbon Natural

      Colombia Granja La Esperanza Pink Bourbon Natural

      $20.95


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      About Colombia Granja La Esperanza Pink Bourbon Natural

      Arrived Summer 2026 by air, a Direct Trade new crop coffee from one of the most notable producers in Colombia. 

      Pink Bourbon:

      Bourbon is an old coffee variety originally from Yemen, brought by French missionaries to Boubon Island in the 18th century (later called Réunion Island). Coffee in Yemen was Typica variety that naturally mutated into Bourbon while on that island.  From there, it spread during the 19th century to Brazil and later throughout Latin America. It is a tall plant with low yield but excellent cup quality, although it is susceptible to diseases. Over time, it gave rise to more productive varieties such as Caturra, Catuaí, and Mundo Novo, which largely replaced it in most countries. Nevertheless, the original Bourbon is still cultivated in El Salvador, Guatemala, Honduras, Colombia and Peru, and is considered one of the most important genetic foundations of modern Arabica coffee. It is known for its sweetness and for many years most coffee competition winners were Bourbons or derivatives. Bourbon cherries come in a variety of colors:  Pink, Yellow, Red, Orange.

      Granja La Esperanza, Las Margaritas:

      The farm began the modern part of its journey in 1945 when the current owner's father, Juan Antonio acquired the farm and began planting some varieties that were then outside the ordinary. Juan and his wife Blanca had 14 children, most of whom later in life came to work for the family business.  Of them, two in particular showed a keen interest in coffee farming, including the current patriarch Rigoberto Herrera. The organization known as Granja La Esperanza owned this farm in Potosi Colombia. Over the years they acquired another farm in the Trujillo region where they could expand production. Today, Granja La Esperanza owns four properties in different parts of Colombia. They plant and raise exotic varieties of coffee and process in a variety of methods. The varieties include  Sudan Rume (also offered by us), Geisha, Sidra, Laurina, as well as others. Coffee from CLGE has been chosen by baristas to represent them in worldwide competitions. There is a huge list of 1st place awards by national and international barista champions using high scoring, exotic coffees from Granja La Esperanza.

      • Country: Colombia
      • Department:Valle del Cauca
      • Municipality:Caicedonia
      • Producer: Rigoberto Herrera
      • Farm: Granja La Esperanza
      • Specific property: Potosi
      • Varietal:  Pink Bourbon
      • Elevation: 1500 - 1835 meters
      • Processing: Natural




      Rigoberto Herrera, cupping at Granja La Esperanza




      Las Margaritas micromill




      A hillside planted with coffee at the Potosi property of Granja La Esperanza


      Every cherry is hand-picked at its peak ripeness, ensuring only the best move forward. Through a meticulous floating process, they separate any defects, guaranteeing superior quality. Next, they measure the natural sweetness (Brix) of the cherries and then ferment cherry for 72 hours in open tanks. The fermentation , unlocks vibrant, complex notes. The coffee is placed in silos for 3 to 5 days at a temperature of 38 C degrees, ensuring a bright cup profile through mechanical drying. Afterwards, the coffee is rested at 18 °C to stabilize its flavors.  

      Cup Characteristics: Sweet aromas of ripe melon. Flavors of concentrated dried fruit mixed with dark candies. The farm's Natural processing method presents a fair amount of fruit penetration but the overall impression is a very sweet, bright cup with malic (apple) acidity. 

      Roasting Notes: The dominant sweetness of this coffee is best exhibited at at a medium roast, City+ up to FC but not behond, in terms of sweet profile. Roasting beyond Full City will mask some of the frui and fruit sugars of this coffee so we recommend keeping it on the lighter, though fully developed side. Depending on your roaster, take beyond 1st Crack but avoid the approach of 2nd Crack.