We Nitrogen Flush all of our coffee when bagging for an inert shelf stable environment by locking freshness inside for up to 6 weeks prior to opening
Producer: Carlos Cerquera
Farm: La Esperanza
Region: Pitalito, Bruselas, Huila
Altitude: 1780 masl
Carlos Cerquera is the owner of the 3-hectare farm named La Esperanza, located near the small town of Pitalito in southwestern Colombia. Carlos is a young producer new to specialty coffee, but he is driven by his passion for discovering what creates the best cup profile with the Caturra he grows, harvests, and processes himself. This passion shows in his attentiveness and techniques. He cleans the Caturra shrubs every 45 days and fertilizes them with chemical and organic fertilizer.
During the harvest season, he measures the sugar content of the cherries and harvests when the cherries read 22° brix. After harvest, the cherries are sorted and then fermented for 40 hours in a hopper, pulped, and then fermented for another 40 hours in a tank to remove the mucilage. The coffee is dried parabolically in a greenhouse for the following 14 days where it is moved every 2 hours for consistency in moisture release.
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