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La Esperanza

La Esperanza

Origin: Nicaragua

Tasting Notes: Peach | Honey | Milk Chocolate

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  • About La Esperanza | Nicaragua

    La Esperanza farm is owned by Carlos Alexander Lopez Pastrana and is situated in the Los Arados community, in the Los Volcancitos sector of Mosonte, Nueva Segovia. La Esperanza spans 2.55 hectares, yielding an average of 15 quintals of coffee per hectare. The farm sits at an altitude of 1650 meters, cultivating Caturra, Red Catuai, and Maracaturra varieties on sandy loam soils.

    The La Esperanza Red Catuai varietal covers 2.55 hectares. 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 and maintaining cleanliness. Once dried, the coffee is stored separately in designated areas within the warehouse.

    Tasting notes include peach, honey and milk chocolate.

  • Coffee Info

    Tasting Notes: Peach | Honey | Milk Chocolate
    Processing Method: Washed
    Varietal: Red Catuai
    Importer: Falcon Coffees

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The Producer

La Esperanza

La Esperanza farm is owned by Carlos Alexander Lopez Pastrana and is situated in the Los Arados community, in the Los Volcancitos sector of Mosonte, Nueva Segovia. La Esperanza spans 2.55 hectares. The farm sits at an altitude of 1650 meters, cultivating Caturra, Red Catuai, and Maracaturra varieties on sandy loam soils.

Learn more about La Esperanza

Coffee Origin

Nicaragua 🇳🇮

Some of the best Arabica coffee varietals are grown in Nicaragua, such as Bourbon, Typica, Catimor and Caturra. Discover more about Nicaragua's history, processing methods and flavours.

Learn more about Nicaragua
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