ROAST: LightORIGIN: Valle de Cauca, ColombiaNOTES: Ripe Red Berries, Dark Cocoa, Port Wine, Velvety Chocolate THE PRODUCER Siblings Rigoberto and Luis Eduardo Herrera are third-generation coffee producers, carrying on a legacy of excellence that began in 1945 at Potosí Farm. Their grandparents, Juan Antonio Herrera and Blanca Ligia Correa, first acquired the land—already home to Typica coffee plants—and expanded its potential by introducing Red Bourbon, Yellow Bourbon, and Caturra. From these roots, Café Granja La Esperanza was born. Today, the farm is at the forefront of specialty coffee, cultivating both traditional Colombian varieties and rare, exotic hybrids like Gesha, Sidra, San Juan, Mandela, and SL28. Their dedication to innovation and precision processing has earned them a reputation as one of Colombia’s most forward-thinking coffee producers. THE SAN JUAN VARIETAL Grown on the original Finca Potosí, the San Juan varietal is a manually cross-pollinated hybrid developed by the Granja team—a fusion of Bourbon and Pacamara genetics. This experimental approach reflects their commitment to pushing the boundaries of coffee cultivation. In the mountains above Caicedonia, Valle del Cauca, traditional natural processing presents a unique challenge due to the region’s high humidity (70%+) and frequent rains. Despite these difficulties, the team has developed specialized processing techniques to bring out the full potential of this remarkable varietal. THE XO PROCESS – EXTENDED FERMENTATION FOR MAXIMUM FLAVOR This meticulously controlled process unlocks extraordinary depth and complexity in the San Juan varietal: ✅ Step 1: Extended In-Cherry Fermentation – The cherries undergo 50 hours of open, temperature-controlled fermentation, allowing for deep flavor development.✅ Step 2: Slow, Controlled Drying – Due to the humid climate, the cherries are transferred to mechanical drying silos, ensuring a stable and precise natural drying process.✅ Step 3: Stabilization & Resting – The coffee is carefully rested and stabilized, enhancing clarity and balance in the final cup. By maintaining strict control over fermentation and drying, the XO Process produces a bold and complex natural coffee, balancing primary terroir-driven flavors with process-enhanced nuances. IN THE CUP ☕ Aroma: Intense and fruity, with notes of ripe red berries and dark cocoa. ☕ First Sip: A rush of bright, juicy acidity intertwined with lush, ripe fruit. ☕ Body: Velvety and full-bodied, reminiscent of port wine and rich dark chocolate. ☕ Finish: Long-lasting and indulgent, balancing fruit-driven brightness with deep, decadent complexity. This coffee is a showcase of bold flavors and innovative processing, offering a captivating sensory experience that stands out among natural-processed coffees. ORIGIN & DETAILS 📍 Origin: Valle de Cauca, Colombia 🌾 Producer: Café Granja La Esperanza 🌱 Farm: Finca Potosí 🔬 Process: Natural – XO Process (Extended Fermentation) 🌿 Variety: San Juan (Bourbon x Pacamara Hybrid) ⛰ Elevation: 1,750 masl For lovers of rich, fruit-forward, and experimental coffees, the San Juan XO Process is an unforgettable experience, blending innovation, tradition, and sensory excellence.