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La Esperanza

La Esperanza

Forty years of craft and curiosity at La Esperanza, shaping coffees with clarity and consistency: mandarin acidity & honey notes.

£15.25
£15.25
Sale Sold out
Volume

Character

We taste mandarin & honey.

Brewing

Recommended for espresso and filter.

Resting

We recommend resting our coffee inside its sealed bag for a minimum of 21 days to enjoy the best results.

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The hills of Cipresales

The farm sits at around 1,700 metres, where the cooler climate and hillside terrain shape the pace of the harvest.

Francisco grows Caturra, Bourbon, Pache and Catuaí, varieties that he has worked with for decades. His careful approach and interest in improving each season have earned recognition in local competitions.

Today, his son Desvin leads much of the work during harvest, continuing the family’s focus on patience and consistency.

The coffee is washed and dried on the farm, reflecting the same attention to detail that has guided La Esperanza from the beginning.

The Producer

For more than forty years, Francisco Morales and his wife have cared for their farm, La Esperanza, in the hills of Cipresales in Huehuetenango, Guatemala.

What began as a small family project has become a steady livelihood and a source of work for their neighbours.

The cup shows clear notes of mandarin and honey, a simple expression of the farm and the family who tend it.

  • Production Data

    Produced by Francisco Morales
    Region - Huehuetenango
    Grown at 1700 masl
    Varietal - Caturra, Bourbon, Pache, Catuaí
    Harvest - March 2025
    Process - Washed

  • Washed

    Ripe cherries are washed and then pulped to remove the majority of skin and fruit from the bean before its fermented.

    Fermentation is brief and helps to remove any remaining material from the pulping process as well as adding complexity to the coffee.

    The coffee is then washed and sun-dried, mechanically dried, or a combination of the two until the desired moisture level is reached.

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