This anaerobic natural lot from CGLE’s Potosi is a great example of how processing can elevate a varieties character without adding anything! This coffee is super complex and although its very fu...
This anaerobic natural lot from CGLE’s Potosi is a great example of how processing can elevate a varieties character without adding anything! This coffee is super complex and although its very funky, it’s sweet, juicy and clean. We are enjoying notes of tropical fruits like papaya, some berry notes like cranberry, a little bit of dried fruits like sultanas and boozy element, as the name suggests, like brandy! It is actually a very Christmasy coffee!
The Story
Finca Potosí is one of the farms that make up Café Granja La Esperanza (CGLE), a family-run coffee project in Valle del Cauca, Colombia. The farm has been in the Herrera family since the 1940s, and over the years it’s become known for producing some of the most exciting coffees in the country. Sitting high up in the mountains with rich volcanic soils, Potosí is the perfect place for growing unique varieties like Bourbon, Geisha, Sidra, and even some experimental hybrids. They don’t just stick to one style either—the team plays around with different fermentation and drying methods, which means the coffees often stand out for their complexity and clean flavors.
A big part of this story is Rigoberto Herrera, one of the family members leading the way. He’s helped transform the farm into a hub for innovation, bringing in new varietals and focusing on quality from seed to cup. Under his guidance, CGLE has won awards and gained recognition worldwide. Beyond the coffee itself, the Herreras also care about sustainability and community, protecting parts of their land as nature reserves and supporting local families.
Technical Stuff
San Juan is a newer cultivar developed by Rigoberto Herrera and the Herrera family at Finca Potosí. It’s an “improved” Colombia type (or Colombia-derived) variety which tends to produce larger fruit and seed size than older lines.
The XO Natural process at CGLE Potosí is all about pushing the limits to unlock deep, layered flavours. The cherries are harvested when perfectly ripe, then subjected to an extended in-cherry anaerobic fermentation—whole cherries ferment in sealed, oxygen-limited tanks for up to 168 hours. After fermentation, the cherries are dried in mechanical silos for better control over humidity and heat for about 48 hours, followed by sun-drying on raised bed to finish the drying over several days. Finally the green beans are left in parchment to rest and stabilize for several weeks, this helps balance out the flavours and mouthfeel of the coffee.