Origin: El Salvador
Farm/Region: El Balsamo region
Tasting Notes: Plum, fairy floss, and marzipan.
Producer: Belismelis Family
Varietal: Red Bourbon
Processing: Natural
Altitude: 1000-1450 MASL
I wish I were a bean: Nestled in the breathtaking Quezaltepec Mountain Range in El Balsamo, Finca La Esperanza is a family-run farm owned by the Belismelis Family. The farm spans across El Boqueron National Park, offering stunning views of the Zapotitan Valley.
Old school is the best school: At Finca La Esperanza, coffee beans are carefully hand-picked before being processed at Beneficio San Miguel, a washing station that has been around since 1975. The farm mainly grows Bourbon coffee, known for its rich, distinctive flavour and delicious mouthwatering acidity.
Post with the most:Post-harvest fermentation lasts between 36 to 40 hours, followed by 3 to 4 days drying on patios with regular turning four times daily to ensure even drying. The coffee is then moved to 'Guardiolas', a drum coffee dryer, where it dries for about 7 days until the optimal moisture level is reached.
Be Responsible: Finca La Esperanza isn’t just about great coffee- it’s also committed to its people. The farm offers ongoing workforce training in sustainable farming and harvesting techniques and prioritises safe and fair labor practices. Plus, they support community healthcare initiatives and are Rainforest Alliance certified. Pretty, pretty, pretty good.