La Esperanza - Anaerobic Natural Mandela

A Mandela variety coffee grown on the slopes of La Esperanza in Trujillo, Valle del Cauca, Colombia, at altitudes ranging from 1445 to 1571 masl in 80–85% humidity. Processed using an anaerobic natural method with an extended 168-hour fermentation period — the longest featured by this roaster — followed by 8–12 days of drying. Harvested March–May 2024 and imported directly from Cafe Granja la Esperanza. Roasted light, recommended for pour over with 2–3 weeks rest. Flavor notes of black plum, navel orange, and vanilla.