La Esperanza:
The Experimental Farm
La Esperanza, experimental farm, and wet mill have been the vehicle and the stepping stone with which we've been able to add value through the whole supply chain by:
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Creating a system that anyone, from small to big producers can replicate, with the sole purpose of improving the cup quality while lowering the cost of production and increasing yields/production.
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Sharing with our producing partners all that we've learned, from failures and successes, through yearly workshops hosted at our experimental organic farm.
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Helping them adjust the knowledge learned in our organic experimental farm located in the Region of Antigua to apply to their farm, which might have very different soil, climate, weather, etc; even when in the same region.
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Building up our long-lasting relationships and nurturing our trust in their work and improvement over time.
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Paying better prices and lowering risks for producers by investing on purchasing the entire harvest and not only when it's an exceptional harvest, (we are not coffee hunters) we are able to do this because we believe in our system and their increasing betterment by adhering to our program.
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Innovating in farm management and processes throughout the supply chain.
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![Story]()
Story
La Esperanza is a small farm of five and a half hectares (about 13.5 acres) planted with assorted varieties of coffee, from rust resistant, to rust tolerant, to highly vulnerable to rust.
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![Compost]()
Compost
Our organic compost was based on the recipe of Elaine Ingham, but because it was design for the midwest of USA we had to adapt it to a tropical weather country like Guatemala and specifically for coffee production.
We are looking to multiply beneficial organism in the soil like: bacterias and fungus, for the plant to feed itself.
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![Workshops]()
Workshops
We give year-round workshops to all the producers we partner with. From sharing our knowledge on organic agricultural to shade management, soil regeneration, among others.
