Guatemala — La Esperanza

• Producer — La Esperanza
• Region — Huehuetenango, western Guatemala
• Varietal —  Bourbon, Caturra
• Terroir — 1600- 1750 masl, temperate tropical climate
• Process — Washed

Tastes like

Almond + Citrus Fruit + Creamy

Recommended brewing

• Best: Pour over with the Orea Brewer V3
• Great: Filter (batch brew, French Press, Chemex)
• Very good: Espresso

We recommend resting our coffees for at least 7 days after roast date before brewing.

La Esperanza 

Don Eleodoro’s nine-day round-trip on foot to buy coffee cherries from a local farm and sell on to his nearest mill came to an end in 1953 when he purchased Finca La Esperanza.

The farm is high up in the prized coffee-growing region of Huehuetenango, in the west of Guatemala. Huehuetenango’s well-established reputation for high quality coffees is all the more impressive given its lack of volcanic soil and difficulty in accessing vast areas of the region.

Sadly, Don Eleodoro recently passed away. Stepping into his shoes is his son, Aurelia – owner of his own farm and regular Guatemalan Cup of Excellence competitor. Esperanza is in safe hands, proven by the quality of coffees the farm is producing.  

Esperanza’s washed coffees are pulped, then transferred to fermentation tanks for 24-36 hours. The coffees are then washed and dried for 10-20 days until they reach the desired moisture content.

A blend of bourbon and caturra cherries, this is a smooth, easy-drinking coffee that has all the rich sweetness you would expect of a bourbon varietal while also showcasing the prominent citrus notes characteristic of Guatemalan caturra.