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BASTET COFFEE

Esperanza La Vega Washed, GUATEMALA

Esperanza La Vega Washed, GUATEMALA

Regular price ¥1,000 JPY
Regular price Sale price ¥1,000 JPY
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Esperanza La Vega, GUATEMALA

REGION: Huehuetenango
FARMER: Esperanza
Varietal: Caturra, Bourbon
PROCESS: Washed
ALTITUDE: 1400-1800m
NOTES: Green apple,  Peanut butter, Black tea

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If you are looking for an easy-to-drink coffee, this is it. It has a clean mouthfeel, moderate acidity, distinctive sweetness, and a light aroma that spreads easily without any quirks. From the depths of the sweet aroma like peanut butter, the refreshing aroma of apples, pears, and black tea wafts faintly.

<This product is coffee beans>

If you want to buy whole beans, select "whole beans", if you need to grind them for drip or espresso, select your preferred grind size. If you want a simple drip bag that you can just pour in hot water, please see the "Drip Bag" page.

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<Farm introduction>
Every year, Farm Esperanza competes for the top spot at the Cup of Excellence, an international competition that determines the best coffee harvested in Guatemala that year. The farm is located in Oja Blanca, Huehuetenango, a six-hour drive from the capital, Guatemala City, near the border with Mexico. There are many specialty coffee producers in the surrounding area, including the world-famous rival farm, El Injerto, making it a true mecca for Guatemalan specialty coffee. Among them, the high quality of Farm Esperanza attracts coffee buyers from all over the world.
The Esperanza farm was started by the previous owner, Eléodoro Villatoro, in 1956. At that time, the roads were bad, so coffee beans were loaded onto the backs of horses and it took many days to walk to the city of Huehuetenango to sell them. His son, Aurelio, worked as a mechanic, and then returned to Esperanza, where he was born, in 1986 to put his experience to good use. Now, Aurelio is at the center of the farm, and with the addition of his granddaughters Ginelle and Christabel, three generations have been involved in coffee production. 60 years ago, the farm was a small one hectare, but with dedicated farm management, production has gradually increased, and with the attitude of providing high-quality coffee and its outstanding quality, the farm now owns several farm plots in the surrounding area, including La Vega, along with natural forests.
At Esperanza Farm, the washed parchment is soaked again for 24 hours in a soaking pool called "Pira de Remojo" before drying. This balances the moisture throughout the beans and creates a very rounded taste in the cup. With the blessings of nature, such as abundant water resources from the two mountains surrounding the mill, clay soil, abundant rainfall and mountain breezes, excellent coffee is constantly being produced.

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