Las Margaritas, Colombia

£25.00

  • Size:
  • Grind:
    We offer multiple espresso grind options: the domestic grind is slightly coarser, perfect for home espresso machines from Sage or De'Longhi; and the commercial grind is the finer option, suited towards commercial machines from La Marzocco, Sanremo.
  • Quantity:

For us, a Showstopper is a coffee that exceeds all expectations and goes far beyond the profile and score of standard specialty coffee. These coffees are meticulously produced, often securing global attention on the coffee competition scene. Seasonal, limited and micro-lot, these coffees are thoroughly captivating in their approach to sustainability and deliciousness. These coffees are for passionate brewing enthusiasts who work to perfect their pour-over recipe and love the finest flavours in filter as well as getting nerdy about coffee production, processing and roast profile. Sounds like you?

Our monthly Showstopper Sub Club includes a 250g bag of every one of our rotating showstopper coffees each month, a free ticket to our Cupping Club events, £15 off our Home Brewing workshops and an exclusive e-mail out with all the references you need to dig deeper and find out more about these coffees and their producers.

Flavour profile:

Passionfruit, Raspberry, Cacao

Best for:

Coffee:

Las Margaritas

Origin:

Valle de Cauca

Altitude:

1,500 - 1,800 masl

Variety:

Pacamara

Process:

Natural

The Story

Welcome to the Showstopper Sub Club. Each month we will deep dive into the wonderful world of ultra specialty coffee.

To kick us off we have one of our favourite coffees from the innovative producers at Cafe Granja la Esperanza in Colombia. Lets just say this naturally processed Pacamara is seriously special.

It feels like only yesterday we visited the beautiful farms of Granja La Esperanza in Valle de Cauca. This year's Showstopper from their coffee line up is a naturally processed, Pacamara variety from Las Margaritas. A few years back, Nicole tried this coffee for the first time at their Colombian cupping lab and was blown away by its sophistication, it was so fresh, so clean, with big, juicy pineapple and passionfruit notes - you get all of the fun but not too much funk. Even upon cooling, it popped. It’s amazing to see this coffee develop into the Raspberry Ripple Ice Cream, lychee Rubicon, passionfruit and white chocolate sensation it is today. You of course may experience this complex coffee completely differently depending on your reference points and how you brew; its over to you!

Rigoberto Herrera and the team at Café Granja La Esperanza are internationally renowned for their commitment to quality, innovation and sustainability. Overseeing the management of five neighbouring farms affords them the unique opportunity to tailor their production to suit the different micro-climates, varieties, and processing methods of these farms.


A history of experimentation has been a key part of the Herrera family story with three generations now responsible for bringing new varieties and ideas with them. In more recent times they have set industry trends, working beyond the typical washed processes and pioneering the production of a new range of cultivars. This modern exploration can be attributed to a period in the mid-2000’s where the team took to Panama to further their knowledge in processing and agronomy. After placing first in the Best of Panama awards they were clearly on to something and returned to Colombia with some of the first Geisha seeds to be commercially introduced there.


Not to let trendy varieties and barista competitors totally steal the moment, Café Granja La Esperanza are aware that sustainable production and environmental protection will be the real measure of lasting success. The team is constantly investing in the future of coffee, trialling new approaches and practices in agronomy. In addition to reducing water use, they are allocating areas to conservation and consciously looking after employees to preserve the ecological and social balance.


Sign up for exclusive recipes, discounts on in-person geekery with our coffee brewing workshops and Cupping Club.

Our ambition is to continue sourcing, roasting and crafting the finest coffees from the heart of East London.

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Frequently Asked Questions

  • What date will my coffee be roasted?

    We aim to ship our coffee as fresh as possible, however you may receive coffee roasted up to 7 days prior to the shipping date.

  • What grind type should I choose?

    We offer multiple grind options from Cafetiere to Espresso and everything between. Our domestic espresso grind is slightly coarser and is perfect for home espresso machines, such as DeLonghi or Sage whereas the commercial espresso grind is better suited to commercial machines like La Marzocco or Sanremo. If you’re not sure what grind to choose please get in touch with our team at admin@climpsonandsons to see how they can help. Remember, pre-ground coffee is not an exact science and is only one of many brewing variables. For better brewing, why not take a look at one of our brew guides here https://climpsonandsons.com/blogs/brew-guides.

  • Can I order 1kg of coffee?

    This is not something we currently offer but why not consider helping us reduce packaging by ordering a 2kg bag instead? Wholebean coffee has a longer shelf life than you might think, up to 3 months!