La Esperanza - Light Roast
Why you’ll love this: Ideal for light-roast lovers, this coffee is simultaneously approachable and complex, with many layers that will intrigue the senses. Flavorful notes of dried peaches and honey, a sweet and creamy body, and a lingering impression of warmth make this coffee a treat. We find it to be a very versatile coffee, delicious regardless of the brewing method used.
Why you’ll love this: Ideal for light-roast lovers, this coffee is simultaneously approachable and complex, with many layers that will intrigue the senses. Flavorful notes of dried peaches and honey, a sweet and creamy body, and a lingering impression of warmth make this coffee a treat. We find it to be a very versatile coffee, delicious regardless of the brewing method used.
Why you’ll love this: Ideal for light-roast lovers, this coffee is simultaneously approachable and complex, with many layers that will intrigue the senses. Flavorful notes of dried peaches and honey, a sweet and creamy body, and a lingering impression of warmth make this coffee a treat. We find it to be a very versatile coffee, delicious regardless of the brewing method used.
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What’s in a name? “La Esperanza” is a location on our farm and also means “The Hope” in Spanish, which we found relevant considering what has been happening in Ecuador since 2023.
With the nation valiantly coming together to stand against corruption, crime, and violence, there has also come some level of danger and turmoil.
We have a strong hope that good will rally and overcome evil, and La Esperanza is a way to remind us of that. We named our coffee after this hope that both our beloved country and our farm will flourish.
How we got here: This coffee was hand-picked and hand-sorted before going through a double anaerobic fermentation process. In this process, the whole cherries are fermented for twelve hours, and then after the cherry skins have been removed (depulped), they are fermented again for another twelve hours. Finally, the coffee beans are washed and placed on drying beds for about twenty-one days. Throughout this period, the coffee beans continue to undergo rigorous quality control measures to ensure the best-tasting final product.
Species: ArabicaVarietals: Typica Mejorado & Red Caturra
Process: Washed
Fermentation: Anaerobic
Harvest: 2023
Altitude: 1,500m. / 4,900ft.
Crop area: 2ha. / 5ac.