La Esperanza PANAMA
golden apple ∙ pear
∙ mixed nuts
This washed coffee comes from Jose Pretto’s farm named Hacienda La Esperanza. It was grown at the height of 1400 –1600 meters in a rain forest natural reserve in the Alto Lino area near Boquete. It’s a combination of Caturra, Typica and Catuai varieties making it a farm blend.
A
lthough probably most renowned for growing the Geisha cultivar, Panama with a world market share of 0,08 % is also home to a broad range of fantastic and more affordable high-grown coffees. Most of the country’s high quality coffees are grown in the Boquete, Barú Volcán and Renacimiento areas. In recent years, the name and fame of panamanian coffee has become widespread thanks to the yearly Best of Panama (BoP) competition organized since 1997. Owned by Jose Pretto, Hacienda La Esperanza is in the Alto Lino mountain area near Boquete. The Boquete region is the most famous and the oldest one in Panama. With its cold and humid climate it gives home to some of the most expensive coffees in the world. When Jose took over the farm it was in poor state and had fallen into disrepair. It was only in 2008/09 when they started to produce an internationally recognized specialty coffee. The farm has now been returned to its natural beauty much thanks to the Pretto family’s conscientious stewardship. The farm is in a huge rain forest natural reserve and also has at least three different mountain springs. Its altitude begins at 1400 meters above sea level and goes up to 1600 meters. The temperature ranges between 16 and 23 degrees Celsius during the day and between 14 and 20 degrees at night.
The coffee processing is done on the farm. There is a wet pulper and the parchment is dried on concrete patios. The cherry husks and mucilage that are left over from processing are re-used to fertilize the plants. 60% percent of the coffee is Caturra, 20% Typica and 20% Catuai. There are native shade trees and inga trees to nourish the soils. The farm has orange trees and other tropical fruit trees such as guavas, lemons and grapefruits. A beautiful stream rushes along one side of the property. The farm even has a couple of mules, imported from the United States, so that workers do not have to carry full sacks of coffee on their shoulders. La Esperanza is all about the balance. With its silky, nutty texture and moderate, refreshing, apple like acidity we find it well rounded with sweetness reminding us of ripe pears.
... To achieve the best taste experience possible use soft water and freshly ground coffee. Let it rest for a week after roasting but consume it within one month. Enjoy! the Casino Mocca team
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