MEDIUM ROAST

This coffee is shade-grown and less than six years old. It comes from a 2.5-acre family farm in San Martin’s Soritor Village. The farmer, Walter Gutierrez, bought the old Finca La Esperanza in 2007 and turned it into a great place for organic coffee to grow. The coffee is grown with corn and cocoa, proving that the old owner was wrong and showing that anything is possible. The Finca La Esperanza coffee has only gotten better over the years because the farmers have learned more and gotten organic certification.

Coffee is Peru’s most important crop, and it’s the ninth-largest producer of arabica coffee in the world. Peru is also a big place for organic coffee––there are 220,000 organic coffee farms––and high elevations with just the right amount of shade in the Northern Andes. Since farmers usually use natural methods when growing their beans (like natural fertilizer, avoiding chemicals and pesticides, and recycling coffee pulp, mulch, and other stuff), it was only right that they wanted to be organic coffee experts. Because of their hard work, the area is known as a safe haven for birds and other peaceful animals in the balanced ecosystem, and San Martin’s rainforest is full of fertile soil.

Flavor
Chocolate & cherry, toasty, nutty, and sweet aroma. Notes of citrus, malt, pine, and semi-sweet chocolate with a mild, lingering aftertaste, low acidity, full-bodied, and well-balanced.

Processing Method
Washed

Bag Details
10oz. whole bean coffee