This truly one-of-a-kind coffee opens with aromas of rum, strawberry-rhubarb pie, and nutmeg. We tasted notes of strawberry jam, black cherry, and vanilla alongside juicy lime acidity. The lingering finish features cocoa nib and clove.

This uniquely flavorful lot has become one of our most anticipated arrivals each year, with its combination of high-toned citric acidity, trademark strawberry note, and rich undertones of cocoa nib and baking spice.

The coffee cherries are picked manually and rigorously sorted before fermenting for 36 hours under controlled temperature. After fermentation the coffee begins drying in a silo for 48 hours, and is then moved to a solar drying facility for 15 days, until it reaches a moisture content of 11%.

From the Herrera brothers at Café Granja La Esperanza:

"This rich and expressive profile resurged from the ashes of our Potosí farm, devastated by a voracious fire, leaving just dust under our shoes. As always in Café Granja La Esperanza, we looked at the bright side of things and that is how we found ourselves in front of an empty space to redesign our entire production facility. We adopted three dragons to help us bring to life, with their fire, one of our most recognized and demanded profiles. The versatility of the dragons showed us new ways of enhancing natural notes in this already beautiful profile, making it richer in taste and intensity."