Guatemala — La Esperanza – Aurelia Eleodoro

• Producer — Aurelia Eleodoro
• Farm — La Esperanza
• Region — Huehuetenango
• Variety — Bourbon
• Terroir — 1600-1750 masl, temperate tropical climate
• Process — Washed

Tastes like

Apricot + Peach + Creamy

Recommended brewing

• Best: Pour over with the Orea Brewer V4
• Great: Filter (batch brew, Chemex, french press)
• Very good: Espresso

Dialling in? Read our guide for optimising espresso.

Prefer filter coffee? Try our recipe for pour over. 

Freshly-ground beans will help you to brew a cup full of flavour, check out our selection of manual and electric coffee grinders.

If you're ordering whole beans, we recommend allowing the coffee to rest for at least 10 days after roast before brewing. If you're ordering ground coffee, use immediately.

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.

With Don Eleodoro sadly passing away, in recent years his son, Aurelia, has stepped into his shoes as farm owner. Regularly competing in the Guatemalan Cup of Excellence with coffees grown at La Esperanza, Aurelia has helped to continue the farm’s reputation as the country’s pre-eminent coffee producing operation.

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

In the cup, is an easy-drinking coffee that has low acidity, a rich sweetness and super smooth texture.