La Esperanza, Siempre Verde
This Ecuadorian coffee comes from Siempre Verde Farm. “La Esperanza” is a location on their farm but it also means “The Hope” in Spanish. Ecuador came together in recent events to stand against corruption, crime, and so on. La Esperanza is a reminder that good will come from the turmoil, and to have hope during difficult times, such as the crisis in Ecuador in 2023. Ramiro and Vicky Granda are the owners of Siempre Verde Farm, which as been in the family for generations! You’ll see them pictured in the slide.
This coffee resonated with me in both message and flavor. It is a beautiful, floral coffee. It goes through a double anaerobic fermentation process, in which the whole cherries are fermented for 12 hours. Once the cherries have been depulped they are fermented again for another 12 hours. After all the fermentation the coffee beans are washed and placed on drying beds for nearly 21 days.
This coffee offers a vibrant, tea-tannic body, with notes of peach, melon, and honey. It has a bright, citrus acidity that is very pleasing and completes the cup. As the cup cools down it gets even sweeter, this coffee is best brewed at a lower temperature (180-198 F)
About The Coffee
Region; near Chespi/Calacali, Ecuador
Processing; Anaerobic Washed
Cultivar; Typica Mejorado/Red Caturra
MASL; 1500
This Ecuadorian coffee comes from Siempre Verde Farm. “La Esperanza” is a location on their farm but it also means “The Hope” in Spanish. Ecuador came together in recent events to stand against corruption, crime, and so on. La Esperanza is a reminder that good will come from the turmoil, and to have hope during difficult times, such as the crisis in Ecuador in 2023. Ramiro and Vicky Granda are the owners of Siempre Verde Farm, which as been in the family for generations! You’ll see them pictured in the slide.
This coffee resonated with me in both message and flavor. It is a beautiful, floral coffee. It goes through a double anaerobic fermentation process, in which the whole cherries are fermented for 12 hours. Once the cherries have been depulped they are fermented again for another 12 hours. After all the fermentation the coffee beans are washed and placed on drying beds for nearly 21 days.
This coffee offers a vibrant, tea-tannic body, with notes of peach, melon, and honey. It has a bright, citrus acidity that is very pleasing and completes the cup. As the cup cools down it gets even sweeter, this coffee is best brewed at a lower temperature (180-198 F)
About The Coffee
Region; near Chespi/Calacali, Ecuador
Processing; Anaerobic Washed
Cultivar; Typica Mejorado/Red Caturra
MASL; 1500
This Ecuadorian coffee comes from Siempre Verde Farm. “La Esperanza” is a location on their farm but it also means “The Hope” in Spanish. Ecuador came together in recent events to stand against corruption, crime, and so on. La Esperanza is a reminder that good will come from the turmoil, and to have hope during difficult times, such as the crisis in Ecuador in 2023. Ramiro and Vicky Granda are the owners of Siempre Verde Farm, which as been in the family for generations! You’ll see them pictured in the slide.
This coffee resonated with me in both message and flavor. It is a beautiful, floral coffee. It goes through a double anaerobic fermentation process, in which the whole cherries are fermented for 12 hours. Once the cherries have been depulped they are fermented again for another 12 hours. After all the fermentation the coffee beans are washed and placed on drying beds for nearly 21 days.
This coffee offers a vibrant, tea-tannic body, with notes of peach, melon, and honey. It has a bright, citrus acidity that is very pleasing and completes the cup. As the cup cools down it gets even sweeter, this coffee is best brewed at a lower temperature (180-198 F)
About The Coffee
Region; near Chespi/Calacali, Ecuador
Processing; Anaerobic Washed
Cultivar; Typica Mejorado/Red Caturra
MASL; 1500