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Core Roasters Coffee: handpicked, considered coffee, roasted in small batches in Melbourne. Inspired by people, flavour, 1920s Japanese woodblock prints and graphic poster design.
Finca La Esperanza | Colombia
  • Finca La Esperanza | Colombia
  • Finca La Esperanza | Colombia
  • Finca La Esperanza | Colombia

Finca La Esperanza | Colombia


Introducing FINCA LA ESPERANZA, an fun experimental lacto-fermentation colombia varietal, grown by Didier Javier Pajoy at 1750masl in La Plata, Colombia. 

Expect to taste: green apple, honeydew, malted milk, green grape, milk chocolate, paw paw & red bean.


    TL;DR:  from a producer at the forefront of environmental and social sustainability, and also just making damn tasty coffee. This little experimental lot will make your taste buds very happy!


    Over the last few years our import partner on this coffee, Osito, and Didier have been developing a process of lacto-fermentation which deploys the use of a ‘salmuera’ or salt solution.

    They start with ripe cherries and submerge it in clean water. This is only to remove the floaters. Then they place the cherry into plastic drums. Then, once again, submerge the cherry in clean water and add a 2% salt solution (by the weight of the water). Once mixed in thoroughly, it is left to ferment. After the first stage of fermentation, cherries are pulped, cleaned as is the drum and then filled again but now with wet parchment. The process is repeated, adding salmuera and then leaving it for a second stage or fermentation. Once complete, parchment can be set out to dry (for honeys) or washed and then dried. This process is also used for naturals but the pulping and second phase of fermentation is skipped.


    Why do this??

    First and foremost, to kill pathogens (of which the salt is not tolerant) which unquestionably can impart off flavors. Second, salt promotes the growth of lactobacillus and this seems to have a positive impact on flavor. In its essence, this is a centuries old method of food preservation (e.g. pickles) which also has dramatic effects on the flavor of food.

    Lacto-fermentation is easy, accessible and very low risk with little but potential upside. That being said, Didier is still in the process of workshopping this method with producers throughout Huila to make sure this is tried and true. Please don’t take this as gospel truth but know that we are remarkably optimistic in the light of recent results of experimentation.


    Didier Javier Pajoy Ico has been an ally and friend since even *before* Osito was officially founded. He comes from a coffee producing family and is now an exemplary producer himself in Alto Cañada, La Plata. More recently, he established the producer group Mártir Coffee in La Plata whose coffees are being shipped all over the world. In the last two years though, he has ALSO come on staff at Osito! He manages our purchasing station in La Plata which receives coffee from La Plata, El Pital, Paicol and even parts of eastern Cauca. AND…he spends a significant portion of time visiting producers in La Plata, Suaza and even San Agustín, helping them implement better post-harvest practices including recent trials of the lacto-fermentation with the use of a salmuera just the same as this coffee was processed.

    Suffice it to say, Didier is a busy man and we, like anyone who gets to try his coffee, are forever grateful for his hard work, and the beautiful coffees he produces.


    We’ve roasted this coffee lightly to highlight all of Didier’s hard work, and the crazy volume of love and care that was put into processing it. You’ll get some expected crisp green flavours, but in unexpected ways. This isn’t your usual Colombia variety, and we’ve made sure you get to taste all the goodness Didier has helped bring to the surface.


    We prefer our filter brews from a v60, but we won’t judge for use of anything at all to make yourself a coffee - even a (clean) sock.


    Our recommended ratio when brewing filter coffee is 60g of coffee per litre of water. Simply scale this down, or up, for your desired size of brew.


    With all methods, you’ll want: a grind size similar to granulated sugar, boiling water, and about 3 minutes of brewing time. This goes for v60, aeropress, plunger, and the (still hopefully clean) sock.


    Our favourite recipe for v60:

    • 20g of medium to coarsely ground coffee, it’ll feel a little like granulated sugar.
    • Set your kettle to boil, and ready your socks to be rocked.
    • We use a 60g bloom, with a swirl of the slurry to make sure it’s all wet. You can stir of that’s easier, just don’t rip the paper!
    • After that, when your timer is at 45 seconds, add more water to a total of 200g, and swirl gently.
    • Then finally at 1:15 on your timer, add the rest of your water, to 330g, and do one last little swirl.
    • Wait till it drains through, roughly 3:30 is a good time, pour into your favourite mug, and let those socks be rocked.


    If you’d like more info or tips, get in touch!

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