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Tasting Notes: Citrus, cocoa nib, molasses

Colombia Café Granja la Esperanza

The Coffee
Pacamara is an extraordinary hybrid from an artificial crossing of Pacas variety from El Salvador and Maragogipe variety from Brazil. Pacamara has a genetic ancestry that began back in 1958 on the experimental gardens of the ISIC, Salvadoran Coffee Research Institute, and some chosen farms.

The Story
Café Granja La Esperanza represents the heart of the Colombian Coffee Culture. The original farm “Potosí” was acquired by Israel Correa and Carmen Rosa Vega in 1930. The couple had 14 children among who was Blanca Ligia Correa who married Juan Antonio Herrera, they were assigned to work and live at the Potosí farm.

The Roast
Roasting a Colombia coffee requires a fair amount of aggression. These high-altitude coffees and large bean varietals need significant heat early in their roast. However, once the bean is to the point of drying, they have a lot of momentum that carries them through the remainder of the roast. As the airflow increases on the coffee during maillard, judicious reductions in heat are needed to keep the roast from getting away from you. Early intensity is rewarded with gentle development later on producing a coffee with a nice brightness but balanced and sweet. Highlighting the natural acidity of citrus fruit with milk chocolate and caramel, this coffee is a crowd pleaser.  


Royal Coffee


Trujillo, Medellin, Colombia


Valle del Cauca, Colombia


1430-1760 meters


Fully washed and dried in the sun





April - July | October - January


Clay minerals




Bridge Coffee Co. Recommended Brewing Instructions

  • Pour-Over: 
    • 340g 205f H20 | 28g coffee
    • Medium Fine Grind (Table Salt)
      • Medium Coarse for Chemex
    • 40gm H2O for bloom 
    • At 0:30 seconds, pour 200g H2O
    • At 3:00 minutes, pour 100g H2O
    • 4:00 total brew time
  • French Press
    • 32oz 205f H2O | 56g coffee
    • Coarse Grind (Kosher Salt)
    • Pour enough water to cover the coffee and swirl
    • Pour the remaining water and cover with the filter plunger and lid
    • Steep for 4 minutes and plunge
  • Espresso (Generic!)
    • 18g coffee
    • Very Fine Sand Grind
    • 50g Yield
    • 0:27 seconds
  • Aeropress ('Inverted' Method)
    • 220g 195f H2O | 22g coffee
    • Medium Fine Grind (Table Salt)
    • Pull plunger until almost out of the brew chamber
    • Pour enough water to cover the coffee and swirl
    • Add the remaining H2O and swirl
    • Wet the filter in cap and attach
    • Invert the assembled Aeropress and place on your serving vessel
    • Pull slightly on the plunger being careful not to pull it out
    • Steep for 2:30 minutes
    • Press for 0:20 seconds
    • Dilute to taste