Nicaragua – La Esperanza
€ 15.80 – € 94.85
Country: Nicaragua
Region: Mosonte, Nueva Segovia
Farm: La Esperanza
Altitude: 1650 m.a.s.l.
Variety: Red Catuai
Processing: washed
Taste profile: Hazelnut, round plum, black tea, chocolate
PRODUCER
La Esperanza farm is located at an altitude of 1650 meters in the Los Volcancitos area. Owned by Carlos Alexander López Pastrana since 1996, the farm prioritizes sustainability in harmony with the local ecosystem’s needs. Carlos employs eco-friendly farming methods that promote social, economic, and environmental sustainability. Coffee is grown under the shade of forest, fruit, and banana trees, ensuring water resources are preserved for future generations.
PROCESSING
At La Esperanza, only ripe cherries are hand-picked. They are then fermented for 24 to 36 hours before being washed. The coffee is dried on covered African beds to keep it clean and free from ground contact. After drying, the coffee rests, followed by hulling and sorting.
VARIETY
La Esperanza focuses on the Red Catuai variety, which is celebrated for its distinctive flavor profile. Red Catuai, a cross between Mundo Novo and Caturra, combines sweet and fruity notes, often with hints of red fruit and a gentle acidity. Its compact form makes it more wind-resistant and accessible to harvest. Grown at higher altitudes on the farm, Red Catuai develops a complex and refined flavor characteristic of this variety.
We work with several couriers worldwide, the table HERE specify the conditions for each country.
If your country is not available please send us an email to info@fathers.cz.
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Region: Calzontes Arriba
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Altitude: 1300 – 1400 m a.s.l.
Variety: SL 28
Processing: natural
Taste profile: yellow kiwi, dates, cacao
Country: Peru
Location: San Ignacio, La Coipa
Owner: Marcelino Chinguel
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Altitude: 1900 m.a.s.l.
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Processing: washed
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It’s sweet like oranges and dried figs, but also full of floral notes of linden flower and anise – a very pleasant winter coffee. With every coffee we offer, we aim for transparency. However, this coffee is even more special to us. We’ve partnered with Siruma Coffee to help them build solar dryers in the Cauca region. How? For every package of coffee sold, we will send two dollars back – one from us, and the other one from you. Are you in?
Country: Colombia
Region: Inzá, Cauca
Processing station: Regional Inzá
Altitude: 1800 – 2100 m.a.s.l.
Processing: washed
Variety: Tabi, Pink Bourbon, Caturra and Colombia
Taste profile: orange, dried figs, linden flower, anise
Country: Guatemala
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Varietal: Caturra, Bourbon
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Taste:
Country: Brazil
Region: Carmo De Cachoeira, Sul De Minas
Processing station: Cocatrel Direct micro mill
Altitude: 900-1100 m above sea level
Variety: mix of varieties
Processing: natural
Taste profile: hazelnut butter, cherries, chocolate, and sweet tobacco
Our CAFEINA is a daily guarantee of stable espresso with low acidity. With our composition and roasting, we try to always taste sweet, with notes of hazelnut butter, cherries, chocolate, and sweet tobacco
You will prepare a pleasant cup of coffee from it, which everyone will enjoy. It is suitable for cafes looking for simpler espresso and for easy preparation at home or work. We also recommend it for your automatic espresso machines.
We are currently roasting coffee from producers of the Caixa de Fruta region.
Country: Kenya
Region: Kibugu, Embu
Station: Kii
Altitude: 1800 m. a. s. l.
Varietal: SL34, SL28
Processing: washed
Tasting notes: blackcurrant, gooseberry, black tea
Country: Indonesia
Region: Pegasing
Processing station: Team Pegasing
Altitude: 1300-1500 masl
Variety: Tim Tim & Gayo 1
Processing: natural
Taste profile: cherries, dry red wine, orange
The natural process is just one of the ten processing methods carried out by the producer Hendra of Pegasing station. The beans were grown at high altitudes by the best farmers in the area and after harvest, they were dried on raised beds for 20 days.
Country: Indonesia
Region: Pegasing
Processing station: Team Pegasing
Altitude: 1300-1500 masl
Variety: Tim Tim & Gayo 1
Processing: carbonic maceration
Taste profile: cocoa, apricots, lime
Carbonic maceration is just one of the ten processing methods carried out by the producer Hendra of Pegasing station. The beans were grown at high altitudes by the best farmers in the area, fermented for 70-80 hours without air and with the help of carbon dioxide, and then dried on raised beds for 20 days.
Country: Ethiopia
Region: Wegida,Yirgacheffe
Farm: Gotiti
Producer: Eptah Speciality Coffee
Altitude: 2150 m.a.s.l.
Variety: Heirloom
Processing: natural
Taste profile: Blueberries, milk chocolate, sour cream
Country: Nicaragua
Region: Mosonte, Nueva Segovia
Farm: La Esperanza
Altitude: 1650 m.a.s.l.
Variety: Red Catuai
Processing: washed
Taste profile: Hazel nut, blooms, black tea, chocolate
Don’t know which filter coffee to choose? ☕
Maybe the sample box containing 5x60g of coffee can help you. Its contents are continuously updated according to the coffees currently available.
You can order the sample box for your home, invite your friends, and organize cupping. This can help you find out what coffee you like best and make ordering easier in the future. Or you can get it as a gift, wrapped in our coffee-world illustration bag.
You’ll soon learn how to make cupping at home on our blog.
Currently, our Sample Box consists of:
Columbia – Inzá
El Salvador – Los Angeles
Indonesia – Pegasing Anaerobic
El Salvador – La Reforma
Kenya – Kii AA
Countries: El Salvador and Ethiopia
Regions: Los Naranjos, Sonsonate, and Jimma, Oromia
Processing stations: Renacer and Beshasha
Altitude: 1450 and 2040 m.a.s.l.
Varieties: Mixed varieties and Heirloom varieties (indigenous Ethiopian varieties)
Processing: Washed
Taste profile: full creamy body, milk chocolate, and floral aromas
Full creamy body, milk chocolate, and floral aromas. You can expect all this from our espresso blend Mother Ship. It will be a pleasure to work with it both in the cafe and at home. It is a great base for your milk drinks, but at the same time, it will not disappoint any fan of pure espresso.
It is a mixture of two coffees from countries with completely different taste profiles – El Salvador and Ethiopia. Both coffees bring the best of their origins to the cup, and together, they create a wonderfully balanced taste that lacks nothing.