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Colombia | Cafe Granja La Esperanza Tres Dragones

Size Guide
Roast Level Chart
The units of measurement used in the chart are the AGTRON GOURMET SCALE and have been taken from ground samples, the value "zero" corelates to pure carbon while values over 100 could be underdeveloped.
ROAST LEVEL TASTE PROFILE  COFFEE EXAMPLE
LIGHT

86 to 100

Fruits, Sweet Kenya Blue Mountain AA (89)
MEDIUM 70 to 85 Caramelized Sugar, Mellow Team (80)
DARK 44 to 69 Smoky, Dark Chocolate St. Vincent (61)
VERY DARK 20 to 43 Very Smoky, Liquorice, Burnt Full French (34)

 *Higher numbers = Lighter roast

*Lower numbers = Darker roast

 

 

Roast Level Chart
The units of measurement used in the chart are the AGTRON GOURMET SCALE and have been taken from ground samples, the value "zero" corelates to pure carbon while values over 100 could be underdeveloped.
ROAST LEVEL TASTE PROFILE  COFFEE EXAMPLE
LIGHT

86 to 100

Fruits, Sweet Kenya Blue Mountain AA (89)
MEDIUM 70 to 85 Caramelized Sugar, Mellow Team (80)
DARK 44 to 69 Smoky, Dark Chocolate St. Vincent (61)
VERY DARK 20 to 43 Very Smoky, Liquorice, Burnt Full French (34)

 *Higher numbers = Lighter roast

*Lower numbers = Darker roast

 

 

Weight
Grind
QUANTITY

Description

Five farms make up the Café Granja La Esperanza: Cerro Azul, Las Margaritas, La Esperanza, Potosi and Hawaii. With a reputation for producing competition winning coffees, processes are matched with varieties to produce unique flavour profiles.

Tres Dragones gets its name from three furnaces that are used to generate the heat for drying the coffees on the Potosi farm. Located in Caicedonia and comprising of 52 hectares, 34 hectares goes in to producing the Colombia variety that this lot is comprised of.

They produce a few lots here; Tres Dragones, Sidra, Tabi, Burila, and the main contributor to Sweet Valley. This is the original farm, and has produced some of the most exciting lots for us over the last few seasons.

The Colombia varietal is a commonly found hybrid between Hybrid-de-Timor and Caturra, great for rust resistance and with a high yield potential. When picked, the coffee is fermented for 19-22 hours before pulping and fermented again an additional 35 hours. Transported to a silo and left to dry 48 hours before finally being taken to the solar driers where it will rest for around 15 days.

VARIETAL

Colombia

ALTITUDE

1400 - 1860 metres above sea level

PROCESSING

Natural

TASTE

Guava / Blueberry / Yoghurt

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