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Coffee
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Everything Else
£10.50
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'Remember this farm from last year? We loved it then, and we love it even more this time around!'
This coffee is so good. It's like a sticky dessert in a mug. When we drink it, we're reminded of dark chocolate brownies, and fig rolls. There's a lovely, juicy red grape acidity too that brings some freshness to the party. Occasionally you might even catch a glimpse of a blueberry note.
As espresso, it takes on even more of that chocolate yumminess. Add milk and you'll pick up some malty vibes too. Grab your slippers and a favourite book. This really is the epitome of comfort coffee. Easy to brew, and even easier to drink.
Origin: Mosonte, Nueva Segovia, Nicaragua
Varietals: Red Catuai
Processing: Washed
Roast degree: 127 (read more).
Suitable for: All Brew Methods (read more)
Q Score: 86.25 (what's this?)
You can get more sensory information about the coffee by looking at the diagrams in the images above. If you need to know how these work, just click here.
Taste and flavour perception are complex and difficult to articulate. We love sharing our tasting notes with you, but please don't rely too heavily on our reports. Your experience is what matters most and it may be different. We've written about that whole issue here.
IMPORTANT: Please read our short Coffee Bean Care Guide here.
Want to know more about this coffee? Read on.....
Situated in the Los Arados community, in the Los Volcancitos sector of Mosonte, Nueva Segovia, La Esperanza spans 2.55 hectares. The farm sits at an altitude of 1650 meters, cultivating Caturra, Red Catuai, and Maracaturra varieties on sandy loam soils. The harvest season extends from January to April.
The La Esperanza lot, is named to reflect the family's dedication to sustainability and resource conservation. Cultivated at altitudes between 1550 and 1650 meters, this 2.55-hectare plot features Red Catuai coffee. The farm employs eco-friendly farming methods, supporting social, economic, and environmental sustainability. Shade is provided by forest, fruit, and banana trees. Regular pruning and shade management improve plant health, and only ripe cherries are manually harvested.
La Esperanza farm supports various social and environmental initiatives, promoting sustainability in all aspects. Farmers are paid based on the quality of their coffee, with a premium for well-processed parchment coffee.
The primary challenge faced by La Esperanza is climate change, which has increased production costs and created a need for better financing options. Future plans include improving the wet processing system to enhance production efficiency and quality.
