Guatemala - La Esperanza

La Esperanza farm was founded by Don Eleodoro who purchased the farm in 1953. One of his sons, Aurelio, grew up on the farm and since day one, Aurelio has focused relentlessly on quality, earning numerous national and international awards, including Best Farmer in Guatemala and Huehuetenango, as well as four appearances in the Cup of Excellence.

Today, the next generation manages La Esperanza following Don Eleodoro’s passing.

The farm is located in Huehuetenango (known as “Whe-whe”), Guatemala’s highest, driest, and most remote coffee region, with altitudes exceeding 2000 m. The farm grows Pacamara, a hybrid of Pacas and Maragogype, celebrated for its large beans, expressive florals, bright acidity, and complex, layered flavour profile.

This natural-processed Pacamara from La Esperanza in Guatemala's Huehuetenango region offers a compelling study in floral complexity and brightness. Pacamara is known for producing coffees with distinctive aromatic profiles, and this lot delivers on that promise with layered florals and a bright acidity that cuts through the varietal's typically full body. Grown at 2000 meters, the altitude provides the cooling conditions that encourage more nuanced flavor development. Clifton Coffee Roasters has brought out the coffee's complexity through their roast, creating a cup that rewards slow tasting and reveals itself in stages.