Lot 25: San José de la Buena Esperanza - Typica - Honey

Lot Description

Reference Number:25
Opening Bid:$6.00/lb
Weight:138.89 lbs
Producer Cupping Notes:Honey

Coffee details


The Coffee used for the Guatemala One of a Kind 2021 competition; It is of the Typica variety, from a plantation established during 2016. The coffee was harvested on February 11, 2021; selected manually prior to processing. Pulped without water and laid on African beds immediately after being pulped to perform it in the Honey process, giving it a total drying of 21 days; being packaged and stored on March 4, 2021; which to date has a period of rest of more than 50 days in Parchment.

Farm details

Producer Name: Erick de la Roca
Farm Name: San José de la Buena Esperanza
Region: Chimaltenango
Farm Size: 12.0 ha
Farm Elevation: 5,500 feet above sea level

Producer Story:

Around the 1950's, Don Federico Pérez planted the first coffee plantation in Finca La Esperanza, changing the corn plantations, which predominated in these areas, in coffee-growing areas, because the only crop traditionally managed at these altitudes was the corn. The variety of coffee used was Typica, as it was the one that predominated in the area at this time. Don Federico owned a larger tract of land, which he was dividing and selling due to financial problems.
As of 1990, the area that is now Finca La Esperanza (12 Ha) was acquired by Don Héctor de la Roca Pérez; who decides to work and build the coffee plantations that were almost abandoned; he managed to establish excellent coffee plantations with new varieties such as Caturra and Pache Común.

It is until 2007 that the current administration (Hnos. De la Roca); sons and grandsons of Don Héctor de la Roca, began their management independently, continuing and improving the excellent work that Don Héctor de la Roca had started on said farm. The business vision of the current owners, frames the farm in a stable financial situation, after the well-known coffee crises, managing the company with technical, agronomic and financial foundations that lead to positive results for the environment in which the farm is managed. (workers, environment, owners).
Currently we have decided to establish El Caturra as the predominant variety; however, we have made the decision to conserve a percentage of the current area with the Typica Variety, which we are renovating with new plants from our own seed, since 2013. Likewise, exotic varieties such as Geisha have been established to evaluate their performance in the farm. At Finca La Esperanza we annually renew from 3 to 5% of the productive area (0.36 to 0.60 Ha); establishing plants of high genetic quality.
All the coffee collected at Finca La Esperanza involves a well-defined process of selecting well-ripe fruits, carrying out a thorough cleaning of the coffee at the end of the harvest day to avoid sending immature fruits to the Wet Benefit process.

Since 2019; We decided to start the wet beneficiation process on the farm; with the purpose of ensuring the quality of the coffee that is produced; however with the limitations of not having adequate conditions for this purpose. This is how the idea of ​​making coffees with artisanal processes arose, through the use of a grocer that works -without water- and the drying of coffee on African beds. In the case of elaboration of washed coffees, the use of water is minimal, making the greatest effort of washing by using the hands of our collaborators who strive to obtain a high quality product. The use of almost no water in the process transfers unmatched characteristics to the cup of our coffees.
Finca La Esperanza produces annually 150 Bags (69 Kg,) of Export Gold Coffee (1,500 QQ of Cherry Coffee).

Finca La Esperanza is a family business whose members are fully committed to producing coffee of the highest quality and excellence, seeking a balance between productivity and sustainability of the environment in which it is grown. Its owners: Hermanos de la Roca; The administration of which is directed by: German and Erick de la Roca; They constantly seek new technologies and cultivation techniques that benefit the productivity of the plantations, without losing sight of the organoleptic characteristics of the harvested grains.

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