La Esperanza | Café Pista Montreal

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La Esperanza

Guatemala

La Esperanza

Regular price
$20.00
Sale price
$20.00
Quantity must be 1 or more

Country Guatemala
Region Huehuetenango
Closed Francisco Morales
Variety
Mix
Altitude 1750 m
Method Washed
Notes Milk chocolate, cherry, plum

ORIGIN INFORMATION

It is with great pleasure that we meet again Francisco Morales and his coffee La Esperanza, for the third year already! After being unable to import a single bag for the past year, we decided to work directly with Francisco's coffee export company, Onyx Coffee. And as always with La Esperanza, what a joy to see this cafe on our menu. Produced by Francisco Morales on his farm La Esperanza, located near the town of Huehuetenango in northern Guatemala, this very round and delicate coffee is the fruit of great experience and incomparable know-how. Indeed, Francisco has been growing coffee since the age of 16. Now in his 50s, he has made his farm one of the most incredible farms in the area. Knowing how to take advantage of the exceptional quality of this terroir and the mineral wealth of this volcanic soil, Francisco Morales has judiciously selected several varieties of coffee trees particularly suited to this environment. Year after year, La Esperanza produces complex and high quality coffees It is thanks to his thoroughness and the consistency of his coffee that Francisco Morales has earned a reputation in the field and sees his buyers coming back year after year. Today, Francisco says he is proud to have been able to create such a company, ensuring a bright future for his 7 daughters and 20 grandchildren. This year, this collaboration was made possible by the work of Edwin Martinez and the rest of the Onyx Coffee team.

Grown at an altitude of around 1,700 meters, this coffee is made from Bourbon Caturra and Catuaì varieties. It is picked at full maturity and sorted by floatation first, then by hand, to remove overripe or underripe cherries. It is then mechanically pulped and passed under a stream of water to remove the remaining mucilage, before being dry fermented for 18 to 30 hours. Finally, it is spread out on a patio for slow and even drying. Round and sweet, it can be served as an espresso or a filter coffee, offering a delicate espresso or a complex filter.  

This very smooth and round coffee tastes like cherry and plum, on a texture reminding us of milk chocolate.

Country Guatemala
Region Huehuetenango
Closed Francisco Morales
Variety
Mix
Altitude 1750 m
Method Washed
Notes Milk chocolate, cherry, plum

ORIGIN INFORMATION

It is with great pleasure that we meet again Francisco Morales and his coffee La Esperanza, for the third year already! After being unable to import a single bag for the past year, we decided to work directly with Francisco's coffee export company, Onyx Coffee. And as always with La Esperanza, what a joy to see this cafe on our menu. Produced by Francisco Morales on his farm La Esperanza, located near the town of Huehuetenango in northern Guatemala, this very round and delicate coffee is the fruit of great experience and incomparable know-how. Indeed, Francisco has been growing coffee since the age of 16. Now in his 50s, he has made his farm one of the most incredible farms in the area. Knowing how to take advantage of the exceptional quality of this terroir and the mineral wealth of this volcanic soil, Francisco Morales has judiciously selected several varieties of coffee trees particularly suited to this environment. Year after year, La Esperanza produces complex and high quality coffees It is thanks to his thoroughness and the consistency of his coffee that Francisco Morales has earned a reputation in the field and sees his buyers coming back year after year. Today, Francisco says he is proud to have been able to create such a company, ensuring a bright future for his 7 daughters and 20 grandchildren. This year, this collaboration was made possible by the work of Edwin Martinez and the rest of the Onyx Coffee team.

Grown at an altitude of around 1,700 meters, this coffee is made from Bourbon Caturra and Catuaì varieties. It is picked at full maturity and sorted by floatation first, then by hand, to remove overripe or underripe cherries. It is then mechanically pulped and passed under a stream of water to remove the remaining mucilage, before being dry fermented for 18 to 30 hours. Finally, it is spread out on a patio for slow and even drying. Round and sweet, it can be served as an espresso or a filter coffee, offering a delicate espresso or a complex filter.  

This very smooth and round coffee tastes like cherry and plum, on a texture reminding us of milk chocolate.

  • icon-price

    Original price paid (FOB)

    2.75$usd/lb
  • icon-fair

    Partnership

    3 ans via Onyx Coffee
  • icon-size

    Lot size

    20 x 69 kg
  • icon-quality

    Lot quality

    86.5/100 Score SCA
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