Managed by Aurelio Villatoro, a second generation farm-owner, La Esperanza is a pure bourbon lot that is the prime example of the quality of washed coffees from Huehuetenango. Natural spring water brings the cherries to the washing station, where they are depulped and fermented for 24-32 hours, then laid out on dry on cement patios.
Region Huehuetenango, Guatemala
Altitude 1650 MASL
Process Wet fermentation for 24-32 hours, dried on cement patios