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.

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