About This Coffee

Sweet and balanced, most people usually won't notice it's not a full caffeine coffee.It's feels like dates and chocolate at first, and finishes like a baking spices and meringue pie. The hints of grapefruit acidity make everything come together nicely.

The Terroir

Esperanza is a single-origin Castillo variety from La Esperanza farm in Guadalupe village, Huila – Colombia. Hertson Bernal Jimenéz and his brother, Jesus, own and manage the farm.

Hertson and his brother relocated to La Esperanza in 2006. They renovated the farm and built a new beneficio and a house for their family. They are dedicated to farm work, with 4-6 workers on average and 10-14 during harvest season.

The coffee at the La Esperanza farm is grown in the shade, and harvesting is done selectively by hand, picking only fully ripe cherries.

This specific lot went through an anaerobic natural fermentation process: the coffee cherries are left for 220H in sealed tanks without oxygen but with a unidirectional valve to expel it, allowing the naturally occurring bacteria and yeasts on the cherry to break down the fruit sugars and develop unique flavours.

At the end of the fermentation, the coffee is laid in thin layers on raised beds and is left to dry for around 25 to 30 days until the parchment is at the ideal moisture level. The process includes moving and turning the coffee cherries on raised beds in a very shallow bed of cherries.

Due to high heat during the hottest parts of the day, the coffee is carefully covered to prevent fast drying and ensure quality and longevity.