• 4cfe2c86-d4cd-4d24-a427-14ef728c3ead_1340x550_crop_center_ab0d20c1-b852-46b7-a595-fb15eb85945d.webp
  • CERRO_AZUL.webp
1 3

Colombia | La Esperanza | Tres Dragones | Natural

Colombia | La Esperanza | Tres Dragones | Natural

$42.00 AUD
$42.00 AUD
Sale Coming Soon

80 in stock

Roast Date
Size
❌ Pickup unavailable for collection today. It will be ready after it has been roasted.
View full details

Origin and Sourcing

Processing Method: Natural
?
The natural process involves drying whole coffee cherries under the sun, allowing the beans to absorb flavors from the fruit as they dry. This results in a coffee with a heavy body, fruity sweetness, and complex flavors. It’s commonly practiced in Ethiopia and Brazil, where the climate is conducive to sun-drying.
Producer: Rigoberto and Luis Eduardo Herrera
Farm: Finca Potosi
Region / Area: Trujillo, Valle del Cauca
Altitude: 1700–1950 MASL
Harvest Period: May – August 2024
Sourcing Partner: Bennetts
Coffee Storage Frozen
?
For our exotic coffee, we store all the green beans frozen at -22°C in commercial freezers. This locks in freshness, halting enzymatic reactions that degrade flavor. Upon arrival we separate into small 2-3kg vacuum-sealed lots and freeze so that our greens do not age and we can sell these exotic coffees for years to come or until sold out.

Roast Details

Roast Style Filter
?
Filter roasts are lighter with a shorter development time, designed to highlight clarity, acidity, and fruit-driven complexity — perfect for black coffee and filter methods. These roasts can also be used for espresso, especially if you enjoy brighter, more vibrant shots. Try longer brew ratios or turbo shots to tame acidity and bring out sweetness. Espresso roasts, on the other hand, are developed further to encourage deeper caramelization and Maillard reactions, producing richer, chocolatey, and nutty flavours that shine in milk and offer a fuller-bodied espresso. We don't usually roast omni (one roast for all brew methods) — in our experience, it tends to be a compromise that's average at both. But occasionally, for larger lots or versatile blends, we may do an omni roast to suit both black and milk drinkers.
Roast Level Light
?
This is a more accurate reflection of the actual roast level rather than internal & external colour readings and is based off roasting weight loss %. <11% is Nordic ultra-light; 11-13% is Light with balanced acidity and sweetness; 14-16% is Medium for rounded body and caramel; 16-20% is Dark for rich, chocolatey and intensity; 20%+ is Starbucks/Italian for bold, smoky depth. Some would say the higher the %, the 'stronger' the coffee.
Roasting Weight Loss 12.5%
?
Coffee roasting weight loss refers to the significant reduction in the mass of green coffee beans during the roasting process, typically ranging from 9% to 25% depending on the roast level. This phenomenon primarily occurs due to the evaporation of moisture, which constitutes about 9-13% of the bean's initial weight
Internal Agtron: 95
?
This is a more accurate reflection of the actual roast colour than external as its measured after grinding, internal Agtron reveals how far into the bean the roast has penetrated. Our filter roasts often score over 100, preserving acidity, florals, and the unique vibrant characteristics of each origin and process. Please bear in mind that grind courseness can affect the internal colour readings, so it is impossible to compare from roaster to roaster using this colour reading.
External Agtron: 65
?
This refers to the surface colour of the whole roasted bean, but it's not always a reliable indicator of roast level - Some of our most vibrant and lightly roasted coffees like our Ecuadorian Sidra, may appear medium-dark (Agtron 50–60) due to their surface color, yet are in fact light roasts with minimal development time. Surface colour can be affected by the original green colour, bean type, density and moisture - so don't judge a bean by its exterior.
Agtron Spread: 30
?
The Agtron spread is the difference between the colour of whole beans and ground coffee, showing how deeply the coffee is developed. A spread of 0–10 usually are very dark, oily roasts typical of Italian-style which we dont offer at our Roastery. Spreads between 11–20 and 21–30 represent the roast levels you'll find in our espresso coffees, balancing sweetness, acidity, and body. Spreads above 30 make up most of our filter coffee range, featuring very light, bright roasts that highlight fruity, floral, and complex flavours. Within this, spreads from 31–40 offer clarity and vibrancy, while spreads of 40–50 showcase ultra-light roasts with delicate acidity and nuanced character.
Micron Adjustment: -10
?
This shows how the recommended grind size for this coffee differs from our baseline Coastal Blend setting. A negative number means a finer grind is recommended; a positive number means coarser. It helps dial in your grinder without starting from scratch.
Roasted On Machine: Roest L100 Plus
?
The ROEST L100 is a game-changer in the world of sample roasting, designed with precision, automation, and data transparency at its core. Unlike traditional sample roasters that rely heavily on manual control and visual cues, the L100 gives you full control over temperature, airflow, and drum speed—while also logging every variable in real time. With a touch screen interface, built-in Wi-Fi, and cloud connectivity, it allows for consistent, repeatable roasts and effortless profiling. Whether you're cupping for quality control or exploring new green lots, it eliminates guesswork and brings lab-level control to your coffee bench. What sets the L100 apart from other roasters its size isn’t just the tech—it’s the consistency, repeatability, and scalability. Other small sample roasters often struggle to replicate curves or to match the flavor development seen in production roasting. The L100 bridges that gap with unmatched thermal stability and accurate replication, meaning your sample roasts can translate more faithfully to your larger batches. Plus, features like automatic preheating, auto-drop, exhaust sensors, and compatibility with Cropster or Artisan make it not just a roaster—but a full-on data-driven coffee lab in a shoebox-sized footprint.

Taste Profile

Tasting Notes: White wine, cherry, raspberry, blackcurrant and cola notes in this complex cup. Rounded acidity and body carry delicate rose florals and maple syrup to the finish.
Cupping Score: 88.0
?
Our coffees are scored using the Specialty Coffee Association (SCA) protocol by Q Grader–certified cuppers. A score of 80+ qualifies as specialty grade — clean, well-processed, and high quality. 80–84 coffees are more common and often used in blends. 85–87 are brighter, more complex, and better suited for high-quality filter brews. 88–90 are exceptional, and 90+ coffees are ultra-rare, often Cup of Excellence (COE) winners — the best in the world.
Suitable To Go With Milk?: No
?
Some of our light roasted filter coffees are bursting with bright, fruity acidity—think citrus, berries, or tropical notes. While these flavours shine on their own, they don't always play well with milk. The acidity can clash with milk's natural sweetness and creaminess, sometimes creating sour or chalky flavours.
Decaffeinated? No
Beanconqueror Logo Import into Beanconqueror xBloom Import into xBloom (18g)
Other Information

BEAN DENSITY: 68.9 Kg/hl
MOISTURE CONTENT: 10.7%
Grade: Excelso

Aroma(8/10): Tropical, orange zest
Sweetness(8/10): Orange marmalade-like sweetness
Flavour(8.5/10): Orange, tropical, cherry liquor, dark chocolate
Aftertaste(8/10): Medium-length, black tea-like aftertaste
Acidity(8/10): Medium-high, winey acidity
Mouthfeel/Body(8.5/10): Round mouthfeel and medium body
Balance & Overall(8/10): This coffee is complex, packed with sweet fruity notes and winey acidity. 

About Tres Dragones

Tres Dragones is named after three furnaces used to dry coffee on the Potosi farm. Sparks from the furnaces caused a fire that burned down the farmhouse. The farm is located in Caicedonia and spans 52 hectares, with 34 hectares dedicated to producing the Colombia variety. This variety is a hybrid of Hybrid-de-Timor and Caturra, offering resistance to rust and high yield potential. After being fermented for 19-22 hours, the coffee is pulped and fermented again for 35 hours. It is then left to dry for 48 hours in a silo before being transferred to solar driers for approximately 15 days of rest.

About La Esperanza & Rigoberto and Luis Eduardo Herrera

Granja La Esperanza is a group of 6 farms in El Valle del Cauca and Cundinamarca owned by Rigoberto and Luis Eduardo Herrera, two brothers from a traditional coffee family. Their grandfather owned a very large Hacienda in the region of Trujillo that was slowly sold off over decades.

The Herreras left Colombia in the 1970’s to study engineering abroad but returned in 1998 with a dream to reconstruct their grandfather’s Hacienda and get back into coffee farming. Cafe Granja La Esperanza has taken great strides under the brothers leadership and forward thinking vision. In the last decade, the farm has moved from traditional 'C' market coffees, to the more delicate and exquisite varieties coveted by the specialty coffee industry.

The farm looks like a garden full of different coffee varietals and is one of the most progressive and experimental farms in the world. What we are witnessing here is an approach more akin to the rigours of fine wine-making where varieties are chosen more for their flavour attributes than their disease resistance. Many innovations have led to this excellence in the cup.

A hand picked group of pickers for example are trained to pick only the ripest cherries and are paid by the day, rather than the weight to discourage filling up baskets with unripe fruit. Rigoberta describes the 3 pillars upon which their control of coffee quality is built as 'The Genetic Material of the Variety, the Terroir and the Human Talent. Of the 3, the people who work at Granja La Esperanza are the most important resource'. This enlightened approach doesn't stop there - every delivery to the mill is tested with a brix meter, to measure sugar levels in the fruit -  also a wine industry practice.

The processing and drying can then be adjusted accordingly. There are actually 95 different quality hurdles in place for the beans to negotiate from nursery to port! This tremendous investment of human resources, time, energy and money can only come about through total dedication.

About Hybrid-de-Timor and Caturra

The Hybrid of Hybrid-de-Timor and Caturra is a coffee cultivar created through deliberate cross-breeding efforts to combine desirable traits from both parents. This hybrid is often discussed in the context of improving coffee cultivation in Colombia, where challenges like leaf rust, quality consistency, and yield optimization are significant.

Parent Varieties:

  1. Hybrid-de-Timor:

    • A naturally occurring hybrid between Arabica (Coffea arabica) and Robusta (Coffea canephora) found in Timor.
    • Known for its high resistance to coffee leaf rust (Hemileia vastatrix), a devastating fungal disease.
    • Introduces resilience and hardiness to the offspring.

  2. Caturra:

    • A natural mutation of Bourbon discovered in Brazil.
    • Dwarf variety, making it more manageable and higher-yielding under proper care.
    • Produces high-quality coffee with bright acidity and complex flavors, highly prized in specialty markets.
    • Susceptible to leaf rust, which limits its viability in regions with high disease pressure.

The Hybrid in Colombia:

This hybrid combines the strengths of its parents:

  • Leaf Rust Resistance: Inherited from Hybrid-de-Timor, making it suitable for areas affected by rust outbreaks.
  • Cup Quality: From Caturra, ensuring the beans meet the standards of the specialty coffee market.
  • Compact Growth: Easier to manage, thanks to the dwarfing characteristic of Caturra.
  • Yield: Maintains good productivity levels, critical for farmers' economic sustainability.

Impact on Colombian Coffee Cultivation:

  1. Improved Disease Resistance:

    • Coffee farmers in Colombia face significant challenges with leaf rust due to the country's humid and warm climate. The hybrid provides a more sustainable option compared to older, more susceptible varieties like Typica and Bourbon.

  2. Adaptation to Changing Climates:

    • The hybrid is better equipped to withstand the impacts of climate change, including higher temperatures and erratic weather patterns.

  3. Economic Stability for Farmers:

    • Higher yields, combined with improved disease resistance, lower the cost of fungicides and other inputs, making coffee farming more profitable.

  4. Specialty Coffee Market:

    • While hybrids with Robusta ancestry can sometimes face skepticism in specialty markets, this hybrid balances resilience with high-quality cup characteristics, making it appealing to both farmers and consumers.

Key Varietals in Colombia:

In Colombia, this hybrid and other similar varieties (e.g., Castillo, Colombia, Tabi) have been promoted by the National Federation of Coffee Growers of Colombia (FNC) as part of efforts to enhance productivity and disease resistance while maintaining the country's reputation for producing high-quality coffee.

Coffee in Colombia

Colombia has been producing and exporting coffee renowned for their full body, bright acidity and rich aftertaste, since the early 19th century.

Colombia boasts a wide range of climates and geographic conditions that, in turn, produce their own unique flavors in coffee. This also means that harvest times can vary quite a bit. In fact, between all its different regions, Colombia produces fresh crop nearly all year round.

The increasing focus on the specialty industry is changing the way traders and farmers do business. It is becoming more common for farmers to isolate the highest quality beans in their lots to market separately. These higher-quality lots are often sold under specific brands or stories.

Besides its wide variety of cup profiles, Colombia has quickly expanded its certification options over the past 10 years. The most common certifications available are Fairtrade, Rainforest Alliance, UTZ and Organic.


SKU: col_la_esp_320g
Package Weight: 400g

How does my coffee come packaged?

Despite some of our product images looking very fancy our coffee is packaged into a plain brown paper foiled lined bag with a Swiss WIPF degassing valve. This offers superior oxygen and moisture protection. We recommend once you crack the seal you store your coffee in AirScape containers or Weber Workshop Bean Cellars for a single dosing option.
You can also freeze/vacuum seal in small lots, then use straight away once removed from freezer.

We don't have fancy printed bags with ziplocks (more plastic), we save that cost and buy better quality green beans so you can focus on your cup quality instead of fancy marketing and artwork.