La Esperanza, Nicaragua — Espresso Roast

  • Product Info

    PRODUCER: Finca La Esperanza, Carlos Alexander López Pastrana

    PROCESS: Washed

    REGION: Los Volcancitos sector, Mosonte, Nueva Segovia

    VARIETY: Red Bourbon


    Tasting Notes: Nectarine and plum with syrupy caramel and dark chocolate body.

    About The Coffee 

    The La Esperanza farm is owned by Carlos Alexander López Pastrana, who has had it since 1996. The farm was named La Esperanza (The Hope) because it represents their dreams of family self-sustainability and conservation of water resources for future generations. The farm is located in the Los Arados community, Los Volcancitos sector, Mosonte, Nueva Segovia, and the exact GPS coordinates are 16P 560027 152034.

    On average, there are three permanent workers on the farm, but during the harvest months from January to April, the workforce increases to 25. The farm covers an area of about 25.5 hectares under coffee, producing an average yield of 10 quintals of gold per hectare. The coffee is grown at an altitude of 1650 meters above sea level on sandy loam soil. The cultivated varieties include Caturra, Red Catuai, and Maracaturra.

     It covers about 5.3 hectares at altitudes ranging between 1550 and 1650 meters. The variety of coffee grown in this plot is Red Catuai. The coffee is cultivated in an eco-friendly manner with sustainable practices that are economically, socially, and environmentally viable. The farm uses forest species, fruit trees, and banana plants for shade. It also uses low-intensity pesticides, organic and synthetic fertilizers, and periodic pruning to improve the coffee plants' growth. Coffee is handpicked only when the beans are ripe.

    The Process

    After the coffee is harvested, it is measured, the beans are selected, floated, pulped, and then left to ferment for 18 to 24 hours. After this, they are washed with clean water. The coffee is then transported in plastic bags and new jute sacks, taking special care to ensure cleanliness during transportation.

    The coffee received at the dry mill is sent to African drying beds, which are covered with a roof inside a microtunnel to prevent any contact with the ground. Plastic rakes are used to move the coffee. Once dry, the coffee is stored in a specific area within the warehouse, always separate from the other coffees handled by the mill. 

    When ready for export, the coffee is lifted from the patios to achieve a humidity level between 11 and 11.5%. It is then stored in warehouses for about a month, before it is hulled, sorted according to the customer's requirements, and packed in new jute sacks and Ecotact bags, with the corresponding ICO.