Forty years of craft and curiosity at La Esperanza, shaping coffees with clarity and consistency: mandarin acidity & honey notes. The farm sits at around 1,700 metres, where the cooler climate and hillside terrain shape the pace of the harvest. <br/> <br/> 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.<br/> <br/> Today, his son Desvin leads much of the work during harvest, continuing the family’s focus on patience and consistency. <br/> <br/> The coffee is washed and dried on the farm, reflecting the same attention to detail that has guided La Esperanza from the beginning. We taste mandarin & honey. Recommended for espresso and filter. We recommend resting our coffee inside its sealed bag for a minimum of 21 days to enjoy the best results.