Coffee at La Esperanza is manually depulped and then fermented. After fermented coffee is washed, it’s then floated in tanks to help sort and remove lower quality beans. The high quality beans which remain are dense, sweet, and nuanced.

Isaías and his family nurture and protect their coffee at one of the most vulnerable moments: the drying stage. Coffee parchment is pre-dried at low temperatures for two to three days to wick water away, it’s then fully dried on covered patios. The parchment dries very slowly and remains tight with no cracking which preserves the integrity and uniformity of the bean.