La Esperanza - filter coffee from Colombia

Unfortunately, this coffee has been consumed, but we plan to have it back with the next harvest.

We only send our filter coffees in small batches from our Basel roastery to Germany in order to deliver the freshest coffee possible to you. So it can happen that a filter coffee is "sold out" . The fresh delivery always arrives at the beginning of the week at the latest and can then be ordered again .

A filter coffee to usher in the summer. Sparkling, elegant, unobtrusively fruity and extremely drinkable. We taste guava, cola, a little Darjeeling. La Esperanza (hope) is the name of Leidy Vergara's farm in Palestina, Colombia. A coffee that fits the times, and not just in terms of taste.

La Esperanza - Coffee Info

Roasted for: all common filter methods and cold brew

Origin: Finca La Esperanza, Huila, Colombia

Producers: Leidy Vergara

Varieties: Pink Bourbon

Post-harvest process: Fermentation in cherries, fermentation in mucilage, washed

Arrived at the roastery: April 2022

All our coffees are shipped as whole beans.

Tell me more about Leidy Vergara's filter coffee

Our sports baristas, David and Dario, were actually looking for a coffee for the barista championships. They ordered samples from Colombian Spirit, we all tasted them blind and knew immediately that we wanted to include this coffee in our range. The coffee comes from Leidy Vergara, who runs the Finca La Esperanza in the second generation. In the meantime, the finca was occupied by guerrillas, but since 2015 Leidy Vergara has been producing coffee again and experimenting with various post-harvest processes. We bought the coffee for the first time and are looking forward to immersing ourselves in Leidy's work through the taste.

Why does the coffee taste the way it tastes?

Leidy Vergara has used a process that requires a lot of precision because it consists of a double fermentation: after sorting, the coffee cherries are placed in closed barrels for 40 hours. In this first fermentation, in our experience, the texture increases and the sweet-acidic balance intensifies. She then depulped the coffee and placed it in a sealed barrel for a second fermentation for another 60 hours, controlling the temperature and pH. In the last step, the coffee was washed and dried in a plastic tunnel with plenty of air for seven days.

How do we roast this coffee?

We roast the coffee as a 15kg batch on our 30kg Giesen roaster. We roast the coffee for 9:05 minutes with a development time of 55 seconds, or 10.3%. The coffee is very dense; it grows in a very cool climate. We like to roast dense coffees with a lot of energy before gradually reducing the gas supply in the last quarter. After the first crack, we let the rate of rise of the coffee drop quite steeply and pull the bean curve out a little flat towards the back.

brewing recipe

We brew the coffee in a ratio of 1:17 (e.g. 18g dosage, 310g water) at 95°. We aim for a brewing time of 2:20 with the V60, which intensifies the lightness. In the Aeropress, the coffee gains a little more texture. We achieved the greatest variety in aroma in the Kalita and the V60, a cola-like character in the French Press.