Colombia - Las Margaritas - Pacamara | XO Natural (Special Release)

ROGUEWAVE COFFEE (CANADA) X BURNTBUTTER BARISTA STUDIO

Origin: Colombia

Region: Caicedonia, Valle del Cauca

Harvest: 2022

Variety: Pacamara

Elevation: 1700 - 2000 MASL

Fermentation: 50-hour whole cherry fermentation in special tanks below 30°C

Process: XO Natural

Drying: 72 hours in mechanical silos, followed by a few days in solar dryers

This very special coffee is luxurious and it has dense body, syrupy with tasting notes of:

Blackberry | Cherry Candy | Papaya | Pomegranate | Plum | Chocolate

Great on both filter and espresso

Las Margaritas is owned by siblings, Rigoberto and Luis Eduardo Herrera, third-generation coffee producers, who come from a long-standing coffee-producing family. Their grandparents started their careers in coffee in 1945 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. It was then that Cafe Granja La Esperanza began.

Cafe Granja La Esperanza, in the Cauca Valley of Colombia, is possibly the most famous Colombian producer of ultra-specialty microlots.

When Rigoberto and Luis took over the family operation in the late '90s, they took on the labor-intensive job of pivoting the farms to organic production. Shortly after taking over, they purchased the land that is now Finca La Esperanza and expanded their organic coffee production.

They've done major renovations to the farms during the past 30 years of ownership and management, planting new, exotic varieties throughout the 52 producing hectares of Potosi Farm. At Las Margaritas they produce classic Colombian varieties like Caturra, Colombia, and Tabi. As well as beautiful exotics such as Geisha, Sidra, San Juan, Mandela, SL28 and more. 

On top of industry-leading farm practices, they're also innovating the world of coffee processing, consistently exploring new techniques and processes to bring their coffees to a whole other level.

Granja la Esperanza has coined a process known as XO for it's luxurious and dense body that comes through processing. The whole cherry is fermented for 50 to 60 hours in a special tank and then dried in a controlled manner using mechanical silos.