Rigoberto Herrera | X.O. Pacamara

Rigoberto and his brother Luis from Café Granja la Esperanza, and their culmination of curiosity, scientific rationality and obsession with coffee quality has allowed them to create unique protocols of milling to benefit their coffees. Having eight distinct micro-climates located in three different mountain ranges in Colombia has made for some of the most sought-after competition quality coffees.

The Las Margaritas farm based in Caicedonia, presents a culmination of natural processing that has paved the way for some of Café Granja La Esperanza’s finest offerings. This Pacamara undergoes both manual and rigorous picking. Adequate equipment for the de-pulping process, which is done without water. This is then stirred, and sensorial tasted to determine the ideal fermentation based on the cup profile wanted.

X.O. means 'extra old' and is a common term used to denote high-quality and well aged cognacs. This is why the team at Café Granja La Espranza coined this natural process as X.O. as the results similarly reflect a taste profile similar to great cognacs.

Fermentation time for this coffee ranges between 19 and 22 hours in whole cherries. After that the cherries skin is taken out to start the second step of fermentation in it's parchment and mucilage, which lasts for 35 hours. After fermentation, coffee is washed and taken to silo between 5 and 7 days. Coffee is left in storage for 3 months to help stabilize it and reduce the astringency of freshness.

This Pacamara has a wicked flavour profile ranging from fresh pineapple, plum and boozy notes of spiced rum with a chocolate liquor finish.