Guatemala Finca La Esperanza
Guatemala Finca La Esperanza Two Roasts.
Getting the right Guatemalan coffees this season has not been easy. Seeing Guatemalan prices coming in, with parity to great Kenyas, you could be excused for thinking that the world has literally gone mad, or has it? I think all of this turbulence is a small price to pay, in the general scheme of 2022.
Back to the job at hand; Esperanza is a great example of all things juicy, clean, and bright and all of what we might hope from Huehuetenango.
Farm; Finca La Esperanza
Owners: Francisco Morales
Altitude: 1700 Meters above sea level.
Varietals: Caturra, Catuai, Bourbon, and Paches
Shade Trees: Chalum and Gravilea
Roast: Light to medium for Filter.
Cup Potential from Filter Roast:🥣
Aromatics; Deep, low acidity currants and sweet | Body Light| Acidity: Lime |
On opening, this is soft malty and a little chocolatey, with a promise of juice. As the liquor settles the malty sweetness builds with distant, sweet lime acidity and a lingering finish. On cooling, there is the potential for pine nuts, brown sugar, lime cordial, lime tea, and white sugars, with a pronounced citric finish. Super clean cup and an easy second coffee to reach for the second cup.
Filter 60g per litre and up.
The general rule, I would recommend resting this coffee, a week from roast. We got lots more from it after resting. We have been using 16-18g of coffee into 32-36g of espresso liquid, for milk-based drinks and this still works better for me with more liquid as espresso, so 45-55g as a suggestion.
Cup Potential :
In a 9oz, milk-based (dairy) drink: this is butterscotch and dark chocolate. It is quite developed, compared with some of our other coffees. This is not wildly complex, but it is a crowd-pleasing drink that lets you know it’s in your cup!
6oz Milk-based-drink. Lots of cocoa and lingering citrus. 👊👊
Espresso. For such an achiever in milk, this is relatively shy as espresso. Green apple, cocoa, and lime.
Over the last 40 years, Francisco and his wife have continually been learning about coffee husbandry and how to improve their crop. To this day, Francisco has an inquisitive streak and is always looking to improve what they do. This season they have dried the parchment coffee under shade nets, to improve the gradual process of drying and with the aim of enhancing flavour and prolonging shelf-life (AKA slowing water activity).
Esperanza; meaning Hope is an optimistic name. The Farm supports the family and a number of people around it. With 117 hectares and an average production total of only 17 tons a year.
Why not share your brews with us?