Laurina
Natural
Finca La Esperanza, Cafe Granja La Esperanza

Tastes Like: Lilac, Port, Plum

Origin: La Esperanza, Valle del Cauca, Colombia

Variety: Laurina

Producer:  Rigoberto and Luis Eduardo Herrera

Elevation: 1,400 - 1,730 masl

Process: Natural

About the Cup

This Laurina natural opens with lilac-like florals and settles into a dark-fruited profile of plum and port. The cup is aromatic and wine-toned, with the natural process adding depth and sweetness around Laurina’s lighter, more delicate structure.

About Finca La Esperanza, Cafe Granja La Esperanza

Café Granja La Esperanza is led by brothers Rigoberto and Luis Eduardo Herrera, third-generation Colombian coffee producers continuing a family history rooted in the Potosí farm. The Herrera family’s work has developed from traditional plantings into a multi-farm specialty program focused on precise variety selection, careful agronomy, and controlled processing.

This lot comes from La Esperanza and is produced between 1,400 and 1,730 masl. Within Café Granja La Esperanza’s broader farm network, the Herreras are known for working with distinctive varieties such as Geisha, Mokka, Sudan Rume, and Laurina, adapting them to Colombian growing conditions while building processing protocols around each variety’s structure.

About Laurina

Laurina, often referred to as Bourbon Pointu, is a Bourbon-related Arabica mutation associated with Réunion Island. It is valued in specialty coffee for its naturally lower caffeine content and delicate structure, but it is also agronomically challenging, which helps explain why it appears less often than more common Bourbon-derived varieties.

In this coffee, Laurina’s lighter frame and floral potential are paired with a natural process, giving the cup lilac aromatics over plum sweetness and a port-like depth rather than a heavy, opaque fruit profile.

About Processing

This is a natural process lot built around controlled whole-cherry fermentation. Cherries are picked at a purple-grape stage of ripeness, with cherry Brix readings above the 17–18 range before fermentation.

The whole cherries ferment for 48 hours in open-air special barrels. Barrel temperature is measured every 10 hours and maintained between 25–28°C. This approach supports fruit saturation, wine-like sweetness, and aromatic depth, while still allowing the Laurina variety’s floral character to remain present in the cup.