{"product_id":"colombia-potosi-tres-dragones-caturra-colombia-bourbon-castillo-natural","title":"Colombia | Potosi (Tres Dragones) | Caturra \/ Colombia \/ Bourbon \/ Castillo Natural","description":"\u003cdiv\u003e\u003cspan\u003e\u003cstrong\u003e\u003cmeta charset=\"utf-8\"\u003eOther Information\u003c\/strong\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cspan\u003e\u003cbr\u003e\u003cstrong\u003eBEAN DENSITY:\u003c\/strong\u003e 68.9 Kg\/hl\u003c\/span\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv\u003e\u003cspan\u003e\u003cstrong\u003eMOISTURE CONTENT:\u003c\/strong\u003e 10.7%\u003cbr\u003e\u003cstrong\u003eGrade:\u003c\/strong\u003e Excelso\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cspan\u003e\u003c\/span\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\u003cspan\u003e\u003cstrong\u003eAroma(8\/10)\u003c\/strong\u003e: Tropical, orange zest\u003cbr\u003e\u003cstrong\u003eSweetness(8\/10)\u003c\/strong\u003e: Orange marmalade-like sweetness\u003cbr\u003e\u003cstrong\u003eFlavour(8.5\/10)\u003c\/strong\u003e: Orange, tropical, cherry liquor, dark chocolate\u003cbr\u003e\u003cstrong\u003eAftertaste(8\/10)\u003c\/strong\u003e: Medium-length, black tea-like aftertaste\u003cbr\u003e\u003cstrong\u003eAcidity(8\/10)\u003c\/strong\u003e: Medium-high, winey acidity\u003cbr\u003e\u003cstrong\u003eMouthfeel\/Body(8.5\/10)\u003c\/strong\u003e: Round mouthfeel and medium body\u003cbr\u003e\u003cstrong\u003eBalance \u0026amp; Overall(8\/10)\u003c\/strong\u003e: This coffee is complex, packed with sweet fruity notes and winey acidity. \u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003ch3\u003e\u003cspan\u003eTres Dragones Drying method\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eTres 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. \u003cbr\u003eAfter 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.\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cdl\u003e\n\u003cdt\u003e\n\u003ch3\u003e\u003cstrong\u003eAbout La Esperanza \u0026amp; \u003cspan\u003eRigoberto and Luis Eduardo Herrera\u003c\/span\u003e\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eGranja 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.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eThe 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.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eThe 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.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eA 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.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eThe 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.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003eAbout Tres Dragones\u003c\/h3\u003e\n\u003cp\u003eThe \u003cstrong\u003eHybrid of Hybrid-de-Timor and Caturra\u003c\/strong\u003e 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 optimisation are significant.\u003c\/p\u003e\n\u003ch3\u003eParent Varieties:\u003c\/h3\u003e\n\u003col\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eHybrid-de-Timor\u003c\/strong\u003e:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eA naturally occurring hybrid between \u003cem\u003eArabica\u003c\/em\u003e (Coffea arabica) and \u003cem\u003eRobusta\u003c\/em\u003e (Coffea canephora) found in Timor.\u003c\/li\u003e\n\u003cli\u003eKnown for its high resistance to coffee leaf rust (\u003cem\u003eHemileia vastatrix\u003c\/em\u003e), a devastating fungal disease.\u003c\/li\u003e\n\u003cli\u003eIntroduces resilience and hardiness to the offspring.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eCaturra\u003c\/strong\u003e:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eA natural mutation of Bourbon discovered in Brazil.\u003c\/li\u003e\n\u003cli\u003eDwarf variety, making it more manageable and higher-yielding under proper care.\u003c\/li\u003e\n\u003cli\u003eProduces high-quality coffee with bright acidity and complex flavours, highly prized in specialty markets.\u003c\/li\u003e\n\u003cli\u003eSusceptible to leaf rust, which limits its viability in regions with high disease pressure.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003ch3\u003eThe Hybrid in Colombia:\u003c\/h3\u003e\n\u003cp\u003eThis hybrid combines the strengths of its parents:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eLeaf Rust Resistance\u003c\/strong\u003e: Inherited from Hybrid-de-Timor, making it suitable for areas affected by rust outbreaks.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCup Quality\u003c\/strong\u003e: From Caturra, ensuring the beans meet the standards of the specialty coffee market.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCompact Growth\u003c\/strong\u003e: Easier to manage, thanks to the dwarfing characteristic of Caturra.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eYield\u003c\/strong\u003e: Maintains good productivity levels, critical for farmers' economic sustainability.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eImpact on Colombian Coffee Cultivation:\u003c\/h3\u003e\n\u003col\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eImproved Disease Resistance\u003c\/strong\u003e:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eCoffee 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.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eAdaptation to Changing Climates\u003c\/strong\u003e:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eThe hybrid is better equipped to withstand the impacts of climate change, including higher temperatures and erratic weather patterns.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eEconomic Stability for Farmers\u003c\/strong\u003e:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eHigher yields, combined with improved disease resistance, lower the cost of fungicides and other inputs, making coffee farming more profitable.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eSpecialty Coffee Market\u003c\/strong\u003e:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eWhile hybrids with Robusta ancestry can sometimes face scepticism in specialty markets, this hybrid balances resilience with high-quality cup characteristics, making it appealing to both farmers and consumers.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003ch3\u003eKey Varietals in Colombia:\u003c\/h3\u003e\n\u003cp\u003eIn Colombia, this hybrid and other similar varieties (e.g., Castillo, Colombia, Tabi) have been promoted by the \u003cstrong\u003eNational Federation of Coffee Growers of Colombia (FNC)\u003c\/strong\u003e as part of efforts to enhance productivity and disease resistance while maintaining the country's reputation for producing high-quality coffee.\u003c\/p\u003e\n\u003c\/dt\u003e\n\u003c\/dl\u003e","brand":"Central Coast Coffee","offers":[{"title":"Upcoming Roast \/ 320g","offer_id":42027523440676,"sku":"col_la_esp_320g","price":42.0,"currency_code":"AUD","in_stock":true},{"title":"PLACEHOLDER 1 \/ 320g","offer_id":43144175484964,"sku":"r1_col_la_esp_320g","price":42.0,"currency_code":"AUD","in_stock":false},{"title":"PLACEHOLDER \/ 320g","offer_id":43144175517732,"sku":"r2_col_la_esp_320g","price":42.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0109\/4175\/9552\/files\/col_la_esp_320g_2d86fc3d-3131-4355-8c93-f8403e845b34.png?v=1783977608","url":"https:\/\/www.centralcoastcoffee.com.au\/products\/colombia-potosi-tres-dragones-caturra-colombia-bourbon-castillo-natural","provider":"Central Coast Coffee","version":"1.0","type":"link"}