Five farms make up the Café Granja La Esperanza: Cerro Azul, Las Margaritas, La Esperanza, Potosi and Hawaii. With a reputation for producing competition winning coffees, processes are matched with varieties to produce unique flavour profiles.

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.

Colombia | Cafe Granja La Esperanza Tres Dragones

When Thomsons first opened its doors in Victorian Glasgow’s Renfield Street as a purveyor of the finest coffee, the car, telephone and light bulbs had yet to be invented. Our flame-roasted coffee remains one of the constants in an ever-changing world. All our coffee is hand-prepared by our Master Roaster. The traditional method of flame-roasting adds the unique character and depth of flavour that has attracted generations of discerning coffee lovers.

Colombia | Cafe Granja La Esperanza Tres Dragones

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Colombia | Cafe Granja La Esperanza Tres Dragones

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