La Esperanza Mandela Natural

A brand new, ultra exclusive variety! Introducing our La Esperanza Mandela Natural Anaerobic. Mandela is a new and exclusive coffee variety developed and grown only by our friends at Cafe Granja La Esperanza in Colombia. A cross between the Caturra variety, Timor Hybrid variety, and Ethiopian Landraces, the Mandela variety was created by Cafe Granja through a multi-phased cross-breeding process in an effort to create optimum cup quality along with resilience and productivity. Couple this unique variety with an anaerobic fermentation and natural processing and the result is a plush and winey coffee with intriguing fruit and floral notes. We found this coffee to be super unique with tasting notes of sangria, red grape, guava, red apple, and berries. We highly recommend this coffee for anyone looking for a new and unique coffee experience.

Coffee Processing Info. Only ripe coffee cherries are selected during harvesting. The brix levels on the cherries are measured in order to put the most juicy cherries in the tank. Once set in the tanks, the lid is sealed to avoid air intake, creating an anaerobic fermentation environment, and coffee cherries are left for 168 hours. After fermentation, the coffee cherries are left 48 hours in mechanical dryers and then are passed to solar dryers for 6 – 7 days (depending on the weather) until the dry cherries reach a moisture level of 11 to 12%.

Farm Info. Our La Esperanza Mandela Natural is a direct trade coffee from the highly esteemed Cafe Granja La Esperanza- suppliers of rare, specialty coffees from Colombia. For three generations, Café Granja La Esperanza has been at the forefront of experimentation and sustainability efforts in the coffee industry. Cafe Granja La Esperanza manages 5 award-winning farms in Colombia and has won numerous awards with their coffees including the Good Food Awards and the SCA Triple Crown Award (the Brewer’s Cup, Barista Championship, and Roaster Championship). They are C.A.F.E Practices certified and leaders in innovation in coffee processing, sustainability, and agronomy.