La Esperanza:
The Wet Mill
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.
Learn more about our wet mill
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![Process]()
Process
Our wet mill process is designed to craft the best washed coffees from Guatemala.
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![Fermentation]()
Fermentation
Our fermentation is design to specifically improve how the terroir of each region and farm is expressed in the final coffee cup. Because of that, it's very important to adjust the fermentation of each coffee lot.
How we design the fermentation depends in many factores that we take in consideration, to name a few: density, region, size, weather, etc.
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![Drying]()
Drying
Drying coffee might seem easy, or at least pretty basic. But if you want a high quality coffee that doesn't ages as soon as you start launching it, you have to perfect it and know how to dry the seed (bean) without killing it.
