Blanca ligia correa (mother) and juan antonio herrera(father) married and had fourteen children. The couple were then later assigned to work and live at the postosi farm. In 1945 Juan Antonio decided to introduce three different varieties to the existing Typica, and that is how he started a crop of Yellow Bourbon, Red Bourbon and Caturra. In 1945, Café Granja La Esperanza was born.

Over the upcoming years, there weren’t major changes in their way of life, besides of raising a big family which was the Colombian tradition in those days. Following this and the lack of labor, the children had to help by doing farm work. After many years of hard work, the farm was very productive regardless of the changes in the country and in the international coffee market. Two of the eleven kids, Rigoberto and Luis, showed special interest in coffee production and processing. They decided to give a new direction to this product, changing the crops to organic in the late 90’s. Besides Potosí, another farm in the Trujillo region was acquired to enlarge the organic production, La Esperanza farm. In the year 2007 Don Rigoberto had the chance to lease and manage a coffee farm in the region of Boquete in Panama, called “La Carleida”, and a year later obtained first place in the “Best coffee of Panama”, organized by the Specialty Coffee Association of Panama. At this point he decided to bring some of the Geisha seeds to Colombia, starting a new era in the history of Granja La Esperanza.

Café Granja La Esperanza specializes in the production and commercialization of specialty coffee varietals, facing huge challenges as the adaptation of these varietals to the Colombian soil and climate conditions are quite difficult. Also, having to face against competitors in every specialty coffee market around the world. Our profiles are recognized and highly appreciated, and every day we continue to improve and always seek to make a difference.

The Colombia coffee varietal is a hybrid of Caturra and the infamous Hybrido de Timor, a hugely influential cross between Arabica and Robusta that brings a lot of disease resistant traits to Arabica. By crossing with Caturra, members of Cenicafe, the Colombian National Coffee Research Centre were able to offer rust resistance and improved flavour profiles for coffee farmers in the mid 80’s. Colombia can prove fairly unstable as a cultivar though and has seen a lot of replacement with Castillo in more recent years.

Colombia Cafe Granja La Esperanza Sweet 

We hand roast in small batches daily enabling each beans individuality & complexity to sing.

Sabins Coffee

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Rwanda Kinini Natural Late Harvest

Sumatra Wahana Rasuna

Swiss Water Decaff Honduras Capucas Cooperative

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Rwanda Bwishaza Natural
The Bwishaza Washing Station is a larger co-operative made up of 500 members with the majority being small holder farmers with plots ranging from 1600 to 2000 meters above sea level. Farmers process coffee using the same traditional washed method as is common across most washing stations in Rwanda. During the harvest,coffee is delivered by farmers daily and the cherry is processed in the evenings.

This season, Bwishaza has produced only two ‘natural process’ micro-lots. This one is dried in a thin layer for minimum fermentation ensuring only early-stage flavours emerge. This results in a more pronounced flavour of the extraordinary varietal ,rather than the typical effect of post-harvest processing. Clean typical Red Bourbon flavours but with a window into the natural process. Berry
notes including strawberry but with some orange and citrus character and lovely caramel-like sweetness.

LAT: -1.991702
LONG: 29.361389
Washing Station – Bwishaza
District – Rutsiro
Process – Natural / thin layer natural / low ferment
Variety – Red Bourbon
Co op – 500 members North of Kibuye Lake Kivu
Soil – Volcanic
Harvest – Feb/June

Rwanda Bwishaza Natural Micro Lot

Rwanda Liza 36 Hour Dry Ferment Washed
This is a bespoke micro lot of just 10 / 30 kg Boxes, so in total only 300 kg available ! Processed at the Liza washing station owned by 4th generation  coffee farmer Jean Paul. He has passionately nurtured over two thousand trees and perfected the art of production in his region. Since taking over he has built a cupping lab in the pursuit of achieving exceptional coffee and he works alongside 500 local coffee farmers .This is our 1st time roasting a coffee of this process , after pulping ( the removal of the outer skin) the bean is left with a sticky fruit mucilage. Instead adding water at this point  ( wet ferment) the beans are left exposed to more oxygen 36 hours to allow enzymes to naturally break down the sticky fruit residue. After this the coffee is washed to remove the mucilage, this process produces a more complex , sweeter coffee .

Origin | Rwanda , Lake Kivu
Washing Station | Liza
Process | 36 hour dry ferment / washed
Variety | Red Bourbon
Soil | Volcanic
Harvest | Feb / June
Bag | 30 kg Vacpac

Rwanda Liza 36 Hour Dry Ferment Washed

Blanca ligia correa (mother) and Juan antonio herrera(father) married and had fourteen children. The couple were then later assigned to work and live at the Postosi farm. In 1945 Juan Antonio decided to introduce three different varieties to the existing Typica, and that is how he started a crop of Yellow Bourbon, Red Bourbon and Caturra. In 1945, Café Granja La Esperanza was born.

Over the upcoming years, there weren’t major changes in their way of life, besides of raising a big family which was the Colombian tradition in those days. Following this and the lack of labor, the children had to help by doing farm work. After many years of hard work, the farm was very productive regardless of the changes in the country and in the international coffee market. Two of the eleven kids, Rigoberto and Luis, showed special interest in coffee production and processing. They decided to give a new direction to this product, changing the crops to organic in the late 90’s. Besides Potosí, another farm in the Trujillo region was acquired to enlarge the organic production, La Esperanza farm. In the year 2007 Don Rigoberto had the chance to lease and manage a coffee farm in the region of Boquete in Panama, called “La Carleida”, and a year later obtained first place in the “Best coffee of Panama”, organized by the Specialty Coffee Association of Panama. At this point he decided to bring some of the Geisha seeds to Colombia, starting a new era in the history of Granja La Esperanza.

Tres Dragones gets its name from three furnaces that are used to generate the heat for drying the coffees on the Potosi farm. Located in Caicedonia and comprising of 52 hectares, 34 hectares goes in to producing the Colombia variety that this lot is comprised of.

They produce a few lots here; Tres Dragones, Sidra, Tabi, Burila, and the main contributor to Sweet Valley. This is the original farm, and has produced some of the most exciting lots for us over the last few seasons.

The Colombia varietal is a commonly found hybrid between Hybrid-de-Timor and Caturra, great for rust resistance and with a high yield potential. When picked, the coffee is fermented for 19-22 hours before pulping and fermented again an additional 35 hours. Transported to a silo and left to dry 48 hours before finally being taken to the solar driers where it will rest for around 15 days.

Origin | Colombia
Producer | Cafe Granja La Esperanza
Farm | Potosi
Harvest | April – June  |  November – December
Availability  | July – August | January – February
Varietal | Colombia

Colombia Cafe Granja La Esperanza Tres Dragones Natural

Fernando is a member of APROD, a cooperative which consists of a group of smallholder farmers who live around the city of Divinolandia. This group stands out in the region for being one of the few smallholder organizations producing great-tasting speciality coffees that are the result of strict quality control and traceability standards. The entire region is very influenced by coffee as most of the population has Italian origins. Italians were most responsible for the growth of coffee culture in Brazil. The coop also has 85% of their members certified Fairtrade, which helped them increase their focus in the use of agroforestry management for all members. It combines agricultural and forestry technologies to create more diverse, productive, profitable, healthy, and sustainable land-use system.

Brazil Nutela Natural

This coffee is produced at Israel’s Degfas Debeka Farm, with just 180 raised beds , employing 100 staff during harvest .This is one of Israel’s smallest projects , he also a stakeholder in Kamba coffee who we source the coffee from and the export company Kerchanshe.The work of Kerchanshe stretches beyond coffee with the Buna Qala Charity and a Small Holder Membership the reinvests profits into community projects, health care , education and agriculture.

The Debeka coffee began in 2017, when Israel joined Kamba in an origin trip to Brazil to explore new and exciting processing methods to take back to his farms and mills in Ethiopia .While there he was gifted 2kg of Mundo Nova seeds by Bruna’s friend.

Initially, the coffee was grown under a sprawling one acre green house with all agronomic practices being controlled by computer.Disease resistant varieties and other experiments are also enacted at Debeka.This lot is from the second harvest of this experiment an the profile continues to improve.

Ethiopia Debeka Farm Natural

This is the second time we have sourced some of Patricia’s beans , so its great to be roasting some of her coffee again. From her two farms there were four lots up for grabs and the Acaia was a universal YES from team Sabin !

Patricia Coelho is a small farmer located at Mogiana, in the city of Espirito Santo do Pinhal. She is taking over the family business now and is facing the challenges that most women do when taking a lead position in Latin America. Not only a producer of great coffees, Patricia’s personal friend Bruna is the general manager at Kamba coffee who comes from the third generation of a Brazilian coffee producing family. The friendship is important because working together helping Patricia get started in the specialty industry. This is the second year Kamba are working with her sourcing four different lots from Patricia’s two farms.

Interviewees Patricia & Mauricio Coelho answering a few questions from Kamba Coffee ( who source coffee from countries where they have farm level involvement , Kamba is Swahili for rope ……So a link from production to us the roaster & the consumer )

Background: Patricia and Mauricio are married for over 20 years and each of them are highly involved with the coffee industry as they both grew up in coffee towns. Patricia is a producer who is now involved with taking care of her family’s two farms and Mauricio is the commercial manager at Costa Café, Kamba’s main Brazilian coffee exporting partner.

What defines the Mogiana region for you?

Mogiana is recognized by the remarkable sweetness and body of its coffees, which pleases most consumers. In our opinion, Mogiana’s particularity is that it is located on the border of the states of Sao Paulo and Minas Gerais, which enables for a huge diversity in coffee and farm profiles, from floral and delicate to high acidity and full body. What defines Mogiana coffees in general though is balance.

For you to have an idea from Patricia’s Santo Antonio farm you can basically walk from one state to the other and the diverse altitude of the farm ranging from 900 to 1200 mts also enables her to produce different profiles and varieties. We also like that Mogiana has mostly small and medium producers and a really rich tradition for coffee, most people rely on the coffee industry somehow to survive and cities have coffee in its history.

What do you expect for the 20/21 crop?

We expect it to be a record crop in terms of quality and productivity, mainly due to perfect weather during the flowering and growing season, but we have to be careful when making such a statement as we have to observe rain patterns during harvest, which could undermine all the great weather conditions so far. To much rain during harvesting season can be devastating.

Sabins Coffee

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Sabins Coffee

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Coffee items

Brazil Nutela Natural

Brazil Strawbs Paraiso Farm Anaerobic Natural

Colombia Cafe Granja La Esperanza Sweet

Colombia Cafe Granja La Esperanza Tres Dragones Natural

Community Espresso SOS Africa

Ethiopia Bale Mountain Washed

Ethiopia Debeka Farm Natural

Ethiopia Gera Limu Washed

Guatemala Los Tarrales Caturra Natural

North Coast Natural Espresso

Patricia’s Brazil Fazenda Santo Antonio Acaia Natural

Rwanda Bwishaza Natural Micro Lot

Rwanda Liza 36 Hour Dry Ferment Washed

Sumatra Wahana Rasuna

Swiss Water Decaff Honduras Capucas Cooperative

Uganda Bukonzo Kalingwe Dream

Uganda Rwenzori Kisinga Natural

Coffee archive

Brazil Santo Antonio Natural

Burundi Migoti Hill Natural

Ethiopia Biloya

Rwanda Kinini Natural Late Harvest