Café Granja La Esperanza, led by Rigoberto and Luis Herrera, continues nearly a century of family coffee innovation across five farms. Their commitment to varietal exploration and experimental processing has produced award-winning coffees, grounded in plant genetics, terroir, and human expertise. After a fire at their main Potosi facility, they rebuilt with greater efficiency, giving rise to the “three dragons” profile; named after their triple mechanical dryers providing precise drying control. This lot undergoes 36 hours of cherry fermentation, 48 hours in a temperature-controlled silo, and 15 days of drying, resulting in a cup rich with deep, ripe red fruit notes.