Colombia – Tres Dragones

Café Granja La Esperanza & Tres Dragones

Nestled in Colombia’s Valle del Cauca and Cundinamarca regions, Café Granja La Esperanza spans five exceptional farms, including Potosí, La Esperanza, and Cerro Azul. Family-owned since 1930, the estate was transformed in the late 1990s by brothers Rigoberto and Luis Herrera, who redefined what Colombian coffee could be.

Their vision turned La Esperanza into one of Colombia’s first certified organic and experimental coffee producers, pioneering varieties such as Geisha, Mokka, Pacamara, Sudan Rume, and most notably Colombia and Italian Sidra. This relentless pursuit of innovation earned them the SCAA “Triple Crown”, with multiple top placements at the 2012 Coffees of the Year competition—followed by countless accolades in the years since.

Tres Dragones is a shining example of this legacy.

Cherries are harvested at peak ripeness and meticulously sorted using flotation to ensure only the densest fruit is selected. Sugar concentration is measured through Brix analysis before fermentation begins.

A 24-hour aerobic fermentation kickstarts enzymatic activity and lays the foundation for flavour development. This is followed by a 72-hour anaerobic fermentation, designed to deepen aromatic complexity and elevate the coffee’s expressive fruit character.

Drying is carefully controlled in mechanical dryers at a steady 38 °C over 8–12 days, before the coffee is stabilised in climate-controlled storage at 18–19 °C. This final step preserves freshness and protects the coffee’s vibrant aromatics until roasting.

The result is a coffee that is bold, expressive, and meticulously crafted—layered with bright fruit, refined sweetness, and remarkable clarity. Tres Dragones isn’t just a standout coffee; it’s a testament to innovation, precision, and decades of passion at Café Granja La Esperanza.