With a medium body, this coffee’s bright and sweet notes of red apple are accompanied by light floral, tart hints of citrus. Bittersweet and nutty cocoa comes through afterwards which leads to a slight lingering finish at the end.
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Located in northwestern Guatemala in the city of Huehuetenango, Finca La Esperanza is owned and operated by Aurelio Villatoro. Aurelio was born into the family business of coffee production, and since taking over the farm, the family’s coffee enterprise has continued to achieve great success in the coffee world. Since 2002, Aurelio and the family have received numerous accolades for their excellent coffee. This is due largely in part to the meticulous care they put into processing their coffee. At harvest time, only perfectly ripe cherries are picked, avoiding green, dry, and damaged fruit altogether. No later than 6 hours after harvesting, the coffee is depulped and fermented in concrete tanks for up to 36 hours. The coffee is then washed, separated for quality, and dried on patios in layers measuring three to five centimeters to ensure uniformity. Such attention to detail is the basis for Finca La Esperanza’s practices. This particular coffee comes from the farm’s Campamento Alto lot, which is the highest point that coffee is grown at Finca La Esperanza and was recommended by Aurelio and his family.
FLAVOR: Red Apple, Citrus, Cocoa
FINISH: Slight Linger
LOCATION: Huehuetenango, Guatemala
PRODUCER, FARM: Aurelio Villatoro, Finca La Esperanza
ALTITUDE: 1700-1750 MASL
VARIETAL: Bourbon, Caturra
PRODUCTION METHOD: Washed
Learn the Five Factors of Brewing as well as how to perfect your coffee using different various brewing devices like Chemex, V60, French Press, and others.