Potosi Tres Dragones

About This Coffee

The founding farm of CGLE, Potosi farm has a rich heritage of excellence, producing some of the most consistently great coffees out of the Valle del Cauca region. This farm has been in the Herrera family since 1945. Originally, the farm has produced Caturra and Colombia varieties, with Geisha and Sidra being added to the list of varieties grown there in 2018. Patosi has been a hotspot of experimentation, with many varieties, processing and drying methods being tested, pushing the boundaries and being an early leader in innovation at origin. A fire destroying one of the mills on Potosi farm was an inflection point in the story of our coffee. The Hererra brothers used this as an opportunity to redesign the mill around three large mechanical dryers, powered by flames to speed up the initial drying phase of the coffee. The flames are said to visibly flare out of the dryers during this process, giving the three dryers the appearance of three fire-breathing dragons, giving this processing method its name, Tres Dragones. The coffee is picked and allowed to ferment at a low, controlled temperature for around two days, after which the mechanical dryers are fired up (literally) and the coffee is left to dry at around 40 degrees for a further two days, after which it is transferred to dry on open patios for 15 days. The enhanced fermentation and drying produces a flavor-profile worthy of a name like Tres Dragones. Big, boozy and juicy! This coffee is one of the finest examples of how experimental processing can produce clean and vibrant drinking experiences. Layered sweetness with notes reminding us of cherry sherbet and raspberry, the processing highlights an effervescence in this coffee’s flavour, while giving it a BIG body and texture that compliments the fruity sweetness. This coffee has an unmistakable identity and stands as a testament to the resilience of Patosi farm and CGLE as a whole.