La Esperanza

About This Coffee

Nicaragua - La Esperanza. Tasting Notes: Peach | Honey | Milk Chocolate. Processing Method: Washed. Varietal: Red Catuai. La Esperanza farm is owned by Carlos Alexander Lopez Pastrana and is situated in the Los Arados community. La Esperanza spans 2.55 hectares and the farm sits at an altitude of 1650 meters. Regular pruning and shade management improve plant health, and only ripe cherries are manually harvested. After selection, the cherries are floated and depulped, then fermented for 24 to 36 hours before being washed with clean water. The coffee is then dried on African beds under micro-tunnel covers, never touching the ground. PVC rakes are used for movement, maintaining cleanliness. Once dried, the coffee is stored separately in designated areas within the warehouse.