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Libardo Peidrahita’s finca La Esperanza has a huge altitudinal spread, ranging from 1600 to 1800 m.a.s.l. This spread functionally extends the harvest season to span over 5 months, giving us the opportunity to try coffee harvested at different times within the same season. This lot is the second in our series showcasing the difference in early versus late harvest lots from La Esperanza.
Libardo believes the drying process is the critical step that brings his coffees to the exceptional level we experience. All the coffee we purchased from Libardo this season was initially dried on raised beds in shade for 8 days then moved to a patio to receive more direct sunlight for a further 20 days. We believe It’s this care and attention to detail that show Libardo’s passion and experience as a terrific producer.
In this lot the “late harvest” we have found richer, sweet pastry and caramel like flavours, in contrast to the early harvest where we found a more honey like sweetness with a pronounced acidity.