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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.
Related Products…
Country: Uganda
Region: Upper Bukyabo
Processing station: Coffee Gardens
Altitude: 1800-2200 m.a.s.l.
Variety: SL14, SL28, Nyasaland
Processing: washed
Taste profile: Chamomile tea, dark chocolate, and hazelnut cream
This coffee was grown high in the Ugandan mountains near the village of Zebigi and processed by Coffee Gardens. The coffee company has a station below the mountain where most farmers live; they know all of them in person. They blend the coffee into micro lots by combining coffees with similar flavor characteristics processed on the same day.
Country: Kenya
Region: Kibugu, Embu
Station: Kii
Altitude: 1800 m. a. s. l.
Varietal: SL34, SL28
Processing: washed
Tasting notes: blackcurrant, gooseberry, black tea
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
Country: El Salvador
Region: Ahuachapán, Los Naranjos
Farm / Producer: Los Angeles / Los Naranjos
Altitude: 1750 m.a.s.l.
Variety: Pacamara
Processing: Anaerobic Natural
Taste profile: Pancakes with raspberries and maple syrup
Discover the exceptional Pacamara from a Los Angeles farm in El Salvador. It is processed using anaerobic fermentation, which gives it a unique flavor profile—sweet notes of pancakes with raspberries and maple syrup. Lovingly cultivated by the Velásquez family, this coffee combines the highest quality, environmental sustainability, and social impact.
Country: Nicaragua
Region: Macuelizo, Nueva Segovia
Processing station: Finca Bethania
Altitude: 1350 m. a. s. l.
Variety: Red Catuai
Processing: anaerobic natural
Taste profile: hazelnut butter, physalis, cocoa, red wine
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: 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: Colombia
Region: Inzá, Cauca
Processing station: Regional Inzá
Altitude: 1500 – 2100 m.a.s.l.
Processing: washed
Variety: mix of varieties
Taste profile: rose hip tea, lime, tangerine fresh
The municipality of Inzá, in the province of Cauca, is situated high on the Colombian plateau known as the ‘Macizo Colombiano.’ Inzá is known for its rich indigenous history and great coffee.
Our decaffeinated coffee tastes like a fresh orange cake, cane sugar, and white tea. It was processed naturally and then decaffeinated using natural sugar cane method. You can read more about this great method in the article on the blog here.
A cup of this coffee can easily become your pre-sleep ritual. Its name, ATUNKAA, translates to “sleep and sleepy dreams.”
Country: Colombia
Region: Piendamó, Cauca
Farm: Siruma Coffee Farms
Altitude: 1700-1900 m.a.s.l.
Variety: Castillo, Caturra, Colombia
Processing: natural – sugar cane decaf
Taste profile: orange cake, cane sugar, white tea
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.
Our decaffeinated coffee tastes like a fresh orange cake, cane sugar, and white tea. It was processed naturally and then decaffeinated using natural sugar cane method. You can read more about this great method in the article on the blog here.
A cup of this coffee can easily become your pre-sleep ritual. Its name, ATUNKAA, translates to “sleep and sleepy dreams.”
Country: Colombia
Region: Piendamó, Cauca
Farm: Siruma Coffee Farms
Altitude: 1700-1900 m.a.s.l.
Variety: Castillo, Caturra, Colombia
Processing: natural – sugar cane decaf
Taste profile: orange cake, cane sugar, white tea
Country: El Salvador
Region: Cantón Quezalapa, Apaneca, Ahuachapán
Farm / Producer: Noruega / Los Naranjos
Altitude: 1690 masl
Variety: Geisha
Processing: Anaerobic Natural
Flavor Profile: Daim, clementain, hibiscu
The beloved Geisha variety, anaerobic processing, and cultivation in the unique natural forest environment—Noruega from a Salvador coffee farm brings all these exceptional qualities together in a single cup of perfect coffee.