La Esperanza Gesha
لا اسبرنزا جيشا
Experience the beloved nuanced fruit flavors of Carbonic Maceration in this Castillo Carbonic Maceration lots from the Lopez family. They have been cultivating coffee on Finca Puerto Alegre and Finca La Esperanza for over 3 generations and their experience combines with this innovative processing method to create a complex, fruity and floral cup.
In 2014, 4 Lopez siblings – the grandchildren of Don Moises – took over the farm and began focusing their efforts on producing sustainable, specialty coffees. The siblings were later joined by several of their own children who have focused on innovative processing and ecotourism and today, the farm benefits from this multi-generational expertise.
Coffee at La Esperanza is shade grown and has been since their patriarch, Don Moises, made the decision to maintain his shade cover in the 1970s, when many other producers were transitioning to full sun exposure. Although full sun generates higher yields, Don Moises was a strong believer in sustainability (before sustainability was a “thing”) and did not want to damage the environment with pesticides and fertilizers for higher yields.
Due to weather patterns, Finca La Esperanza produces coffee year-round. The Lopez family fertilizes and prunes trees on a regular schedule to keep plants healthy and productive
Their careful attention to cultivation is complemented by equally-attentive processing. Jairo, the second youngest of the 4 brothers, was trained as a civil engineer and has applied his knowledge to improving processing methods at La Esperanza.
Jairo believes that standardization is key. Each lot receives a “birth certificate” that documents and maintains traceability throughout processing. They record the usual basics – variety, processing method, weight, plot, date picked – and additional fermentation information – time fermentation starts and ends, pH of the sample at different stages and more – to make the method as repeatable as possible.
Cherry is selectively handpicked. In the field, pickers use a refractometer to ensure cherry is at peak ripeness when picked. Cherry is laid on raised beds in parabolic driers. Jairo keeps careful track of the temperature within the drier and uses ventilation to control temperature and humidity to ensure even drying. Cherry is raked frequently to ensure even drying. It takes approximately 25 to 30 days for cherry to dry.
