La Esperanza Espresso - Guatemala

Milk Chocolate / Banoffee Pie / Strawberry Jam

A signature espresso that is beautifully berry-driven when enjoyed black, with a sweet, jammy character that makes for an easy-drinking cup. With milk, it becomes creamy and caramelly, bringing out notes of milk chocolate and banoffee pie.

Producer 

Over the past 40 years, Francisco Morales and his wife have grown La Esperanza farm into a business that supports their family and provides employment for those in the surrounding area. Meaning “The Hope” in English, the farm’s name reflects how important coffee growing is for them. Francisco’s curiosity and commitment to improving quality has earned him several prizes in the Huehuetenango Highland competitions. This year, he dried the parchment coffee under shade nets to slow the drying process, with the aim of enhancing flavour and extending the coffee’s shelf life.

Process

This lot is produced by Francisco Morales and his son Elmer, who oversees the drying of the natural process coffee. After harvesting, ripe cherries are placed in clean water to remove floaters before being spread across raised drying beds in an enclosed structure behind the family home. The beds are arranged across three levels, each drying at a different rate. To ensure even drying, Elmer regularly turns the cherries and rotates the beds between levels each day. Drying lasts 12–15 days until the coffee reaches its ideal moisture content.

Producer: Francisco Morales

Origin: Huehuetenango, Guatemala

Altitude: 1,600 - 1,700 masl

Varietal: Mixed

Processing: Natural

Brew: Espresso

Every bag is printed with its roast date. We recommend resting our coffee for at least 14 days after roasting, and enjoying it within 3 months.