CAFE GRANJA LA ESPERANZA
TRES DRAGONES - COLOMBIA
- FARM: Potosí
- PROCESSING: Natural
- ALTITUDE: 1,800 above sea level
- PRODUCER: Cafe Granja La Esperanza
- REGION: Valle del Cauca
- TASTING NOTES: CRANBERRY • PLUM • TANGERINE
From Café Granja La Esperanza’s Singular Series, this lot is produced at the Potosí farm in Valle del Cauca at nearly 1,800 masl. A rigorous fermentation guided by continuous Brix measurement enhances complexity, while controlled drying temperatures preserve freshness and quality.
ABOUT THE PRODUCER
Café Granja La Esperanza is one of Colombia’s most influential specialty coffee producers, internationally recognized for redefining fermentation, post-harvest precision, and varietal development. With multiple farms across Valle del Cauca and Cauca, the project is built around innovation, scientific control, and consistency at the highest level of quality.
Rather than focusing on volume, Café Granja La Esperanza operates with a microlot mindset, producing small, highly controlled lots under its Singular Series — coffees that highlight specific fermentation strategies, environments, and farm expressions.
ABOUT POTOSÍ FARM
Potosí is one of Café Granja La Esperanza’s flagship farms, located in Caicedonia, Valle del Cauca, at elevations ranging from 1,499 to 1,800 masl. The farm benefits from a unique combination of warm daytime temperatures, cool nights, high humidity, and consistent rainfall, creating ideal conditions for extended cherry maturation and complex sugar development.
Spanning over 18 hectares, Potosí is carefully managed to balance productivity with quality, allowing selective harvesting and meticulous post-harvest handling. The farm’s environmental conditions make it particularly suited for advanced fermentation protocols, which is why many of Granja La Esperanza’s most expressive naturals originate here.
PROCESSING & FERMENTATION
Tres Dragones is produced using a highly controlled natural process, designed to amplify complexity while maintaining cleanliness and structure.
Only cherries at optimal ripeness are hand-selected and floated to remove defects and low-density fruit. Prior to fermentation, Brix levels are measured to establish a precise fermentation baseline. The cherries undergo:
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24 hours of aerobic fermentation, initiating enzymatic activity
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followed by 72 hours of anaerobic fermentation, intensifying depth and aromatic development
Drying takes place in mechanical dryers over 8–12 days at a strictly controlled temperature of 38 °C, ensuring stability and uniformity. Once dried, the coffee is rested and stored in climate-controlled warehouses (18–19 °C) to preserve freshness, structure, and long-term quality.
Tres Dragones reflects Café Granja La Esperanza’s philosophy: fermentation as a tool for enhancement, never distortion — precise, repeatable, and intentional.
