Guatemala La Esperanza

This coffee was harvested in four separate passes through the farm to ensure only the ripest cherries were picked. The cherries were pulped the same day, fermented for 48 hours, then washed and soaked in clean water for a further 12 hours to enhance sweetness and achieve a clean mouthfeel. Finally, the coffee was sundried on a patio for six days.

“About 50 years ago, the economic situation in Guatemala was difficult, and my wife and I hoped to build a better life through this land and coffee farming. That is why we named the farm La Esperanza, which means ‘hope’,” Juana says.

Juana began with just 50 plants, selling her coffee on the local market. After joining Cooperative El Sendero, which supports coffee farmers, we are now proud to bring her coffee to the European market.

In the cup: honey, apricot jam and florals, with a silky body. A sweet, balanced and easy-going filter coffee for every day.

How to brew

Filter: 15 g of coffee to 250 g of water (1:16) at 92–94 °C; total brew time around 2:45–3:15 on V60, Kalita or AeroPress.

Single-origin specialty Arabica, roasted by Wave Coffee Roasters in Portugal.