Las Margaritas is owned by siblings, Rigoberto and Luis Eduardo Herrera, third-generation coffee producers, who come from a long-standing coffee-producing family. Their grandparents started their careers in coffee in 1945 at Potosi farm. After Juan Antonio Herrera and his wife Blanca Ligia Correa purchased the land with existing Typica plants, they added three more cultivars: Red Bourbon, Yellow Bourbon, and Caturra. It was then that Cafe Granja La Esperanza began.

拉斯瑪格麗塔斯咖啡莊園由里戈韋托·埃雷拉和路易斯·愛德華多·埃雷拉兄弟二人擁有，他們是第三代咖啡種植者，來自一個歷史悠久的咖啡種植世家。他們的祖父母於1945年在波托西農場開始了咖啡種植生涯。胡安·安東尼奧·埃雷拉和他的妻子佈蘭卡·莉吉亞·科雷亞買下了這片土地，上面已經種植了鐵皮卡咖啡樹，之後他們又增添了三個品種：紅波旁、黃波旁和卡圖拉。格蘭哈·拉埃斯佩蘭薩咖啡館就此誕生。

When Rigoberto and Luis took over the family operation in the late '90s, they took on the labor-intensive job of pivoting the farms to organic production. Shortly after taking over, they purchased the land that is now Finca La Esperanza and expanded their organic coffee production.

They've done major renovations to the farms during the past 30 years of ownership and management, planting new, exotic varieties throughout the 52 producing hectares of Potosi Farm. 

在90年代末，里戈韋托和路易斯接管了家族農場，他們肩負起將農場轉型為有機種植的重任，這是一項勞力密集的工作。接手不久，他們便購入瞭如今的拉埃斯佩蘭薩莊園（Finca La Esperanza），並擴大了有機咖啡的生產規模。

在過去30年的經營管理中，他們對農場進行了大規模的改造，並在波托西農場（Potosi Farm）52公頃的產區內種植了許多新的稀有品種。

At Las Margaritas they produce classic Colombian varieties like Caturra, Colombia, and Tabi. As well as beautiful exotics such as Geisha, Sidra, San Juan, Mandela, SL28 and more. 

Every coffee cherry begins its journey with a careful selection, ensuring only those at peak ripeness make the cut. These gems are delicately floated to remove lighter, less flavorful beans. 

在拉斯瑪格麗塔斯，他們生產經典的哥倫比亞咖啡品種，例如卡圖拉、哥倫比亞和塔比。此外，他們還生產一些美麗的異國品種，例如瑰夏、西德拉、聖胡安、曼德拉、SL28 等等。

每一顆咖啡果的旅程都始於精心挑選，確保只有成熟度達到最佳狀態的才能入選。這些珍貴的咖啡豆會被輕柔地漂浮在水面上，去除那些顏色較淺、風味較淡的咖啡豆。

Before fermentation, their sweetness is measured to guarantee perfection. The cherries undergo an 18-hour open-tank fermentation, unlocking layers of flavor waiting to be discovered. Afterward, the fruit is gently pulped, followed by a 24 hour aerobic fermentation, enhancing the complexity of every bean. Finally, the sticky mucilage is rinsed away, preparing the coffee for its next transformation. The beans are dried with precision in mechanical dryers silos for 3 to 5 days, where the temperature is perfectly controlled at 38°C. Once they reach the ideal state, they rest in climate-controlled storage at 18-19°C, preserving their exceptional character.

發酵前，咖啡果實的甜度會經過嚴格測量，以確保達到完美品質。果實在開放式發酵槽中進行18小時的發酵，層層風味層層釋放，等待著被發掘。之後，果肉會被輕柔地去除，再進行24小時的有氧發酵，進一步提升每顆咖啡豆的複雜度。最後，黏稠的果膠會被沖洗乾淨，為咖啡的下一階段做好準備。咖啡豆會在機械乾燥筒倉中進行精準的乾燥，乾燥時間為3至5天，溫度精確控制在38°C。達到理想狀態後，咖啡豆會被放入溫度為18-19°C的溫控倉庫中，以保持其卓越的品質。