Specialty Coffee – La Esperanza, Guatemala

This coffee offers a very round and pleasant texture. The body is silky, velvety, and the roasting profile maintains a medium acidity which contributes to the general balance of this specialty coffee. It has intense chocolate aromas, with a fresher finish that tends towards citrus zest and brown sugar. It will produce fruitier flavors in espresso, but is also suitable for mild methods.     Features - Producer: Hope Coffee - Region: Huehuetenango - Species: Arabica - Varieties: Bourbon, Catimor, Catuai, Caturra - Altitude: 1600-1800m - Process: Washed - Flavors: Orange zest, brown sugar - SCA rating: 85.25 The history of coffee La Esperanza is located on the village of Chichimes, San Pedro Necta, Huehuetenango. The cool climate and moderate breezes are ideal for growing specialty coffee. Founded in the 1960s by Mr. Octavio Rafael Herrera Ordóñez, he maintained the plantation for 25 years until his retirement. Currently managed by the second and third generation, with over 50 years of combined experience growing coffee, the farm has perfected coffee processing methods, allowing plantations to showcase their best characteristics.     On the 90 hectares cultivated, we find varieties such as Bourbon, Catuai, Typica and Caturra, and this coffee is a combination of all these varieties. They thrive under various shade trees such as Gravilea, Cushin and Chalun. Shading promotes slower ripening and proper development of plants and coffee cherries.     Focused on environmental protection and the development of production techniques that respect local wildlife, the plantation uses dried leaves, coffee pulp and organic sheep manure as fertilizer. The coffee receives wet processing in the traditional method and dries on concrete patios exposed to the sun.