San Juan
XO Natural
Finca Potosi, Cafe Granja La Esperanza

Tastes Like: Rum, Pineapple, Oak

Origin: Caicedonia, Valle del Cauca, Colombia

Variety: San Juan

Producer: Rigoberto and Luis Eduardo Herrera

Elevation:  1,400 - 1,860 masl

Process: XO Natural

About the Cup

This San Juan XO Natural presents a spirit-forward cup with rum-like aromatics, bright pineapple, and an oak-toned finish. The structure is rounded and fruit-driven, with the XO Natural process contributing depth and fermented-fruit intensity while the Caicedonia elevation keeps the profile defined rather than heavy.

About Finca Potosi, Cafe Granja La Esperanza

Café Granja La Esperanza is led by brothers Rigoberto and Luis Eduardo Herrera, third-generation Colombian coffee producers whose family history is closely tied to Finca Potosí in Caicedonia, Valle del Cauca. The farm’s coffee history began when Juan Antonio Herrera and Blanca Ligia Correa expanded the original Typica plantings to include Yellow Bourbon, Red Bourbon, and Caturra, establishing the foundation for the Herrera family’s continued focus on variety selection and quality-focused production.

This San Juan lot is associated with Finca Potosí, Café Granja La Esperanza’s Caicedonia farm, where elevations range from 1,400 to 1,860 masl. Across their farm group, Café Granja La Esperanza is known for pairing distinctive varieties with carefully controlled processing protocols, including natural, honey, hybrid washed, XO, and Napoleon profiles.

About San Juan

San Juan is a rare specialty variety closely associated with Café Granja La Esperanza’s work at Finca Potosí. Public variety documentation is limited compared with more widely cataloged varieties, so this coffee is best understood through its specific farm and process context rather than through broad genetic claims. In this lot, San Juan is paired with the XO Natural process, producing a cup that emphasizes tropical fruit, spirit-like sweetness, and a structured wood-toned finish.

About Processing

XO Natural is Café Granja La Esperanza’s extended natural processing style. In this approach, coffee cherries are fermented and dried with a high level of control, allowing the fruit and fermentation character to develop while maintaining structure in the final cup. For this San Juan, the process supports rum-like aromatics, pineapple-toned acidity, rounded sweetness, and an oak-like finish.