La Esperanza
300G / Whole Beans
$25.00
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Our coffees are roasted lightly to medium, to preserve all the aromatic complexity of the bean. A versatile profile that shines as much in espresso as in filter.
We are committed to reducing our carbon footprint. That is why the majority of our orders are delivered by electric truck, directly to your door, within 3 to 5 business days.
La Esperanza
Huehuetenango, Guatemala
$25.00
Shipping calculated at checkout.
Pickup available at Café Pista | Beaubien
Usually ready in 2-4 days
This delicate, sweet coffee reminds us of white chocolate and cherry, with a finish that evokes ripe plum.
Region : Huehuetenango, Guatemala
Farm : Francisco Morales
Variety: Varied
Altitude : 1750 M
Method: I washed
Notes: White chocolate, plum, cherry
For the fourth time, we are delighted to feature the coffee of Francisco Morales and his family. A producer since the age of 16, Francisco has made his farm, La Esperanza, which means “hope” in Spanish, one of the most remarkable in the Huehuetenango region. The name says it all about the importance of coffee to this family, who have built a thriving business on 117 hectares over more than 40 years, providing an income for the family and employment for many people in the region. Francisco is the kind of producer who never feels he has arrived: curious and open to new experiences, he has made the most of the exceptional quality of this limestone terroir to produce remarkably consistent coffees, which have won awards several times in Huehuetenango’s regional competitions. This collaboration is made possible thanks to our importing partner, Primavera Coffee.
Today, his son Desvin oversees the processing of the lots on the farm, carrying on the family’s rigor and expertise. Grown at an altitude of 1,700 meters on limestone soils, beneath Gravilea and Chalun shade trees, this coffee is made up of the Caturra, Bourbon, Pache, and Catuaí varieties. The cherries are picked when fully ripe, sorted by flotation and then by hand, and mechanically depulped on the day of harvest. The coffee is then dry-fermented for 18 to 22 hours before being spread out on the patio for slow, even drying.
18g → 36ml → 34s
25g → 400ml → 3mn
Transparence
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Roasting
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