Guatemala La Esperanza – Espresso
11,00€ – 39,50€
Variety: Villa Sarchi
Notes: Nectarina, piña, caramelo, avellana.
La Esperanza is fairly small, flat, and well organised farm in Antigua that produces around 1 container of coffee per year. The farm is connected to Beneficio La Esperanza wet mill, both are owned by Los Volcanes Coffee, also known as LVC additionally, La Esperanza has become set up to be a teaching farm where the partner producers come to participate in workshops and training on how to improve their own farms and learn organic growing techniques.
This coffee is processed directly at the mill, Beneficio La Esperanza, using traditional washing techniques; the coffees were taken out to patio-drying for 18 days drying with a lot of care being taken with the movement and stacking of the coffee.
10,00€ – 34,50€
Region: Illicnea, Sul de Minas
Variety: Yellow bourbon
Notes: Peach, caramel, milk chocolate.
This beautiful area is blessed with a micro climate that provides conditions for producing unique and intriguing coffees and still relatively new in terms of knowledge about it, as coffees were previously sold under the names of other regions until recently. Now these farms are being recognized for the unique coffees they produce, both in relation to the region and to Brazil in general. Angelica França is the second generation of a family who switched from cheese making to coffee growing as they saw that as a way to become more financially stable and to be able to invest more in the family which was led by Angelica’ father Messias Franca. All the coffee on this small 7 ha farm is collected by hand and then separated and then dried on patio for between 7 – 10 days depending on the weather.
11,00€ – 39,50€
Region: Kota Kebele, Oromia
Notes: Apricot, cherry, vanilla, chocolate
Mensur Aba Hika’s Farm is just over 18 hectares at 2000 masl, the main harvest happen from October to December and the harvest is done exclusively through selective hand-picking. This lot has been processed as natural on raised beds for a period of 15 to 24 days depending on the weather condition. Most coffees from Ethiopia comes from a specific Cooperative, wherein many small farm holders from that region/cooperative deliver their cherries to get processed.
This particular coffee comes from a single farm, produced by Mensur Aba Hika. This means that the coffee is farmed and processed by him. A single farm offering from Ethiopia is rare, and very exciting.