La Esperanza, Guatemala
Tasting Notes: Black Tea, Vanilla & Citrus
Process: Washed
Region: Huehuetenango (Cipresales, San Antonio Huista)
Producer: Francisco Morales
Farm: La Esperanza
Variety: Caturra, Bourbon, Pache and Catuai
Soil: Limestone
Rainfall: 1600 ml
Temperature: 18-22 *C
Annual Production: 17000 KG
Alt: 1700 m.a.s.l.
For 40+ years, Francisco and his wife have owner, managed and maintained La Esperanza located in Cipresales, San Antonio Huista. Over the years, these two have produced spectacular, beautiful and unique coffees. Translating to, “The Hope” in English, La Esperanza is a hub for the community, and a central part of their lives. Something really exciting about this farm, and the coffees from it are the curiosity and constant growth stances in which Francisco Morales has taken on. He is consistently learning and improving his work which has resulted in many award winning coffees across the Huehuetenango Highland competitions! Francisco took this years crop and decided to dry the parchment coffee under shade nets to net a longer shelf life and better the profiles of these lots. We are so stoked to bring on this coffee from Morales, and we look forward to continually working with him year after year as we cannot get enough of this coffee, here at MCR.
La Esperanza, Guatemala
Tasting Notes: Black Tea, Vanilla & Citrus
Process: Washed
Region: Huehuetenango (Cipresales, San Antonio Huista)
Producer: Francisco Morales
Farm: La Esperanza
Variety: Caturra, Bourbon, Pache and Catuai
Soil: Limestone
Rainfall: 1600 ml
Temperature: 18-22 *C
Annual Production: 17000 KG
Alt: 1700 m.a.s.l.
For 40+ years, Francisco and his wife have owner, managed and maintained La Esperanza located in Cipresales, San Antonio Huista. Over the years, these two have produced spectacular, beautiful and unique coffees. Translating to, “The Hope” in English, La Esperanza is a hub for the community, and a central part of their lives. Something really exciting about this farm, and the coffees from it are the curiosity and constant growth stances in which Francisco Morales has taken on. He is consistently learning and improving his work which has resulted in many award winning coffees across the Huehuetenango Highland competitions! Francisco took this years crop and decided to dry the parchment coffee under shade nets to net a longer shelf life and better the profiles of these lots. We are so stoked to bring on this coffee from Morales, and we look forward to continually working with him year after year as we cannot get enough of this coffee, here at MCR.
