Colombia - Tres Dragones | Double Ferment

Colombia | Tres Dragones | Double Ferment

Cherry Selection: Cherries are harvested at peak ripeness and sorted via flotation to retain only the densest fruit. Brix levels are measured to
assess sugar concentration before fermentation.

First Fermentation: A 24-hour aerobic fermentation initiates enzymatic activity and sets the foundation for flavour development.

Second Fermentation: Cherries undergo a 72-hour anaerobic fermentation, enhancing complexity and deepening aromatic structure.

Drying and Stabilisation:Cherries are dried in mechanical dryers at a steady 38°C for 8–12 days. They are then stored in climate-controlled conditions at 18–19°C to retain freshness and protect aromatic integrity.

The farm that started it all, where Blanca Ligia Correa and Juan Antonio Herrera worked. In 1945 they introduced Yellow Bourbon, Red Bourbon and Caturra to the existing Typica and Café  Granja La Esperanza was born. 22 hectares of the farm is forest land, and with the 52 hectares dedicated to coffee, its the biggest farm in the area.

Producer : Café Granja La Esperanza

Altitude : 1499-1800m

Process : Aerobic fermentation