This very special limited supply of coffee comes from the Potosi farm in the Department of Valle de Cauca in Southern Colombia. The trees are from the varietal known as San Juan, growing at 1.6- 2000 meters above sea level. After manual picking only ripe cherry these coffees are fermented in the cherry for 30 hours at controlled temperatures. After fermentation the coffee is rested in a silo for 48-72 hours.
Brothers Luis and Rigoberto Herrera are the proprietors of a small group of farms in central Colombia: Cerro Azul, Las Margaritas, La Esperanza, Potosí, and Hawaii. Potosí was the family’s first finca, established in 1930 when Israel Correa and Carmen Rosa Vega, the Herrera’s grandmother, emigrated from the department of Antioquia.
The varietal San Juan comes from the Federación Nacional de Cafeteros de Colombia and their breeding program at the institution’s Cenicafé laboratories. The cultivar, named for the country, was released in 1982, and is “introgressed” as a Caturra and Timor Hybrid cross. Naturally resistant to rust.
Due to the unique drying process the Herrera’s have given the designation X.O. to the name to mean extra old as used in the Cognac industry as the very special old Cognacs.