La Esperanza opens with big, somewhat unexpected notes of bright grape acidity with a huge amount of sweetness that lends itself to the strong impression of grape soda. Notes of cherry and strawberry are present, and the blend of immense sweetness gives the impression of grenadine. The cup finishes with hints of cola, chocolate, and red fruit notes.

Finca La Esperanza has been cultivated for over 40 years by Rodolfo Monge. At 12 acres, the farm is quite small. It is, however, more than capable of producing incredible coffee. Rodolfo’s son, Gustavo, saw the potential to increase the excellence of their production by building their own coffee mill on the tiny site. We’re truly happy they did… we find this coffee to be of remarkable quality.
This particular lot is composed entirely of catuai and caturra. It was processed on the farm’s micro-mill using a full natural process; the ripe coffee cherries were dried on raised beds over an extended period of time. We taste a LOT of coffees and found this release to be wonderfully sweet and fruit-forward. We look forward to trying the next crops from this innovative family farm.

A 1:14 brew ratio with water of around 200°F yields delicious cups