Set high in Huehuetenango’s western highlands, this lot comes from a region defined by its altitude and rich, fertile terroir – making it a renowned coffee growing area. Sitting between 1600-1750 masl, La Esperanza benefits from warm daytime temperatures and cool nights, slowing cherry maturation and building layered sweetness. Cherries are selectively picked between 6am-3pm, before being pulped at the wet mill and fermented for 24-36 hours. In the cup, expect syrupy, stone fruit sweetness and a silky, smooth texture.