La Esperanza is a beautiful and traditional coffee farm, located in the Northwest Noroccidente of Guatemala , in La Libertad, Huehuetenango, between 4800 and 5200 feet above sea level. It has a total extension of 50.61 mz and 33.7 mz. are cultivated with coffee. It has a microclimate with hot and cold winds; with a 1800 mm annual rainfall and humidity. The average temperature is 22Cº. La Esperanza produces coffee of different varieties: Bourbón, Caturra and Pacamara, in soils franco-arcillosos y franco-arenosos.
Dedication and hard work are characteristics to accomplish the goals follow by Mr. Heleodoro de Jesús Villatoro López, current owner of La Esperanza. Before bought the coffee farm in 1956, Mr. Villatoro worked buying and transporting coffee; sometimes he has had walk around 60kms to transport coffee.
On the beginning was very difficult transport coffee from the farm, because there was not roads; finally some years later Mr. Villatoro bought the firts trucks and begun transport coffee to other far towns to process it.
Actually in the coffee farm is working the second and third generation, with the same dedication and love learned from Mr. Villatoro, to produce genuine quality coffee.
Two beautiful mountains are around La Esperanza, and other one with natural forest is located in the middle of the farm. The great natural views let us combine coffee production with coffee tours.
To produce high quality coffee we are very careful in every step during the process. The harvest season is from December to April; Cherries are handpicked in the field one by one; the cherries that are not a mature red are left for subsequent passes. After picking our coffee is process the same day in the wet mill of La Esperanza. Six hours later we depulped coffee, then all the coffee beans begin the fermentation process, are washed, sun dry in the patios and transport to warehouse, where we kept on different places the first and second quality coffee.
Location: Huehuetenango, La Libertad
Area: 35 ha
Altitude range: 4800 – 5200 feet
Type of soil and predominant element: Loamy-Clay
Shade trees: Inga, Gravilea
Average temperature: 22°C
Annual rainfall: 1800 mm
Relative humidity: 70%
Coffee production characteristics:
Harvest season: December to March
Drying process: Sun
Annual production: 800 (69-Kg bags)
Certificates: Starbucks / Utz Kapeh / Nespresso
|Farm Name||La Esperanza|
|Farmer/Rep.||Eleodoro De Jesús Villatoro|
|Size (30kg boxes)||38|
|Aroma/Flavor||AROMA: FLAVOR: Caramel. Brown sugar, Dark chocolate, Fruit, Berries, Floral, Blackcurrant, Nutty, Sweet, Vanilla, , Black tea, Cinnamon, Honey, Wine, Lemon , Rose, Strawberry, Peach, Almond, ,Cedar, Grape fruit, Floral|
|Acidity||Complex, Citric, Fruit, apple, Grapes, Soft, Tangy , Tartaric, Lemon, Lively, Bright|
|Other||Well balanced, Harmonious, Juicy, Sweet, Honey, Caramel, Clean. Delicate, Dense, Round, Silky, Creamy|
|Farm Size||35 hectares|
|Auction Lot Size (lbs.)||2470.76|
|High bidders||Mercanta The Coffee Hunters for Caffè Cataldi (FR), Has Bean Coffee (UK), Knockbox Coffee (HK), James Gourmet Coffee (UK), Fonte Coffee Roasters (USA) and Melbourne Coffee Merchants for Ministry Grounds, Cleanskin Coffee Co. and Market Lane Coffee (AUS)|