• Region


  • Varietal


  • Elevation

    1800 masl

  • Farm

    La Esperanza

  • Process


La Esperanza is located in the rugged municipality of Agrado in Central Huila, Colombia. Pedro’s farm covers 4.5 hectares of steeply banked terrain that is divided into seven separate lots. Three hectares of land have been allocated solely for coffee production; 60% of the planting is reserved for Caturra, which is strictly for the speciality market and almost equal amounts of Castillo and Colombia make up the remainder. Due to the incredibly steep nature of Finca La Esperanza; in some places close to 40 degrees, the trees receive a significant amount of direct sunlight each day. This, combined with the East to West topography of the valley ensures that the trees all equally receive consistent exposure to the sun throughout the course of a day resulting in a dark and even maturation of the cherry.




Pour 50 grams of water over the coffee, agitate the coffee till no dry lump. And let it bloom for 30secs. Slowly pour steady thin stream of remaining 250g water and aim to finish pouring within 1 minute. After pouring, gently swirl the kalite brewing device and give it a tap to create an even coffee bed to extract coffee evenly. The coffee should stop dripping between 2:30 to 3:00.