A specialty coffee with history, hard work, and passion.

Behind this coffee is Hertson Bernal, producer and owner of Finca La Esperanza, located in Colombia. His story is a testament to perseverance and love for coffee.

Hertson and his brother Jesús began by managing a coffee farm for several years. Thanks to that experience, they acquired the knowledge needed to launch their own venture. Using the savings they had made from growing lulo, a fruit typical of the region, they managed to buy an abandoned farm which, through hard work and dedication, they transformed into what is now Finca La Esperanza.

Little by little, they replanted the fields with Caturra, Castillo, Colombia and Cenicafé varieties, built a new processing facility, upgraded the infrastructure and created a family business that continues to grow today.

After taking part in various coffee fairs, Hertson discovered the potential of speciality coffee. This passion led him to perfect every detail of the production and processing of the coffees.

Currently, the whole family is involved in the day-to-day work on the estate, alongside a team of pickers and workers who share the same goal: to produce coffees of the highest quality whilst respecting every stage of the process.

This specialty coffee has been produced using a washed process with aerobic fermentation, a technique designed to enhance clarity, aromatic complexity and balance in the cup.

After the cherries are hand-picked at their peak of ripeness, the coffee is pulped and fermented in the presence of oxygen for a carefully controlled period. During this fermentation, microorganisms develop compounds that enhance the natural expression of the origin without masking its characteristics.

Once fermentation is complete, the coffee is washed with clean water to remove the mucilage, then slowly dried until it reaches the ideal moisture level for storage.

The result is a clean, elegant cup with a beautifully defined flavour profile.

This specialty coffee stands out for its sweet, fruity and very balanced profile, with medium acidity, a creamy body and a long, sweet finish that invites you to continue savouring every sip.

Thanks to its clean, fruity and balanced profile, this coffee really shines when brewed using filter methods that allow you to appreciate its full aromatic complexity.

We recommend brewing it using:

* V60 → brings out blood orange, red plum and the sweetness of panela.
* Kalita Wave → produces a very balanced cup with great body.
* Origami Dripper → ideal for enhancing its complexity and elegance.
* Chemex → yields a particularly clean and delicate cup.
* Aeropress → perfect if you’re looking for a drink with more body and a very pronounced sweetness.

It is also recommended for an excellent espresso, in which the notes of almond, chocolate, and ripe fruit come through with greater intensity, accompanied by a silky, creamy texture.