$1 from every bag of coffee sold in Jan is going to Bushfire relief. More Info
But please note, couriers are also affected and there are slight delays in delivery times. Please be patient – packages will be delivered as soon as safely possible.
Toffee, juicy peach with creamy texture & smooth dark fruit aftertaste.
Huhuetenango needs little in the way of introduction as it has become somewhat of an iconic growing region in Guatemala. La Esperanza is produced on the north western border of this beautiful growing region, a region called San Pedro Necta and known for its exceptional quality. You should expect rich flavours of toffee and juicy peach with a creamy texture that has a smooth dark fruit aftertaste.
Located in the county of San Pedro Necta in Huehuetenango, Finca La Esperanza has been in the Herrera Family for three generations, currently directed by Otto Herrera who lives in the farm and oversees its operations. Finca La Esperanza is divided into seven major sectors that produce distinct profiles ranging between 1550 and 1850 meters in altitude. Planted with Caturra in its vast majority with smaller plots of other mixed varietals.
Don Otto takes great care in the processing of his coffee, particularly in fertilizing as much as possible with organic materials.
Drying at Finca La Esperanza is very precise, giving it a slow and rested processing that allows for the coffee to remain fresh over time. The temperate climate and summer rains allow for a long maturation and harvest period that is split quite evenly throughout the calender year. The growing season is typically within a six month bracket; April-September and the peak harvest season starts from December through to March with early harvest picking sometimes as early as October.