This coffee is a Mandela variety from La Esperanza farm in Trujillo, Valle del Cauca, Colombia, grown at 1760 meters altitude. Produced by Rigoberto Herrera of Café Granja La Esperanza, it is a naturally processed coffee with anaerobic fermentation. The beans underwent 70 hours of fermentation in grainpro bags followed by mechanical drying and 12-15 days on raised beds. The extended XO fermentation process creates flavors reminiscent of aged cognac. Tasting notes include stewed strawberry, candied strawberries, mature black cherries, boozy complexity, and lime candy with a juicy mouthfeel and long succulent finish.
