Colombia La Esperanza
Washed
Filter

Farm La Esperanza

Where the heart of Huila becomes coffee

In the mountains of southern Huila Department, where the Central and Eastern ranges of the Andes meet to form one of Colombia’s most extraordinary coffee-growing regions, lies La Esperanza. Surrounded by forests, streams with crystal-clear water, and slopes rising between 1,700 and 1,900 meters above sea level, this farm enjoys ideal natural conditions for producing specialty coffees.

The region’s climate—with mild days, cool nights, and evenly distributed rainfall—allows the cherries to ripen slowly. This gradual ripening promotes a higher concentration of sugars and aromatic compounds, resulting in coffees with bright acidity, pronounced sweetness, and complex profiles that have made Huila one of the world’s most renowned origins.

The richness of these coffee plantations also lies beneath the surface. The volcanic soils, rich in organic matter and minerals, provide the plants with the nutrients they need to produce dense, flavorful beans. It is no coincidence that Huila produces nearly 20% of Colombia’s coffee; it is currently the country’s larges Producer y department and one of the leading international names in high-quality coffee.

Most of the farms in this region are small family-run operations, where each cherry is still harvested by hand and selectively. This artisanal care, combined with knowledge passed down from generation to generation and the ongoing technical support of the National Federation of Coffee Growers, has driven a true revolution in the quality of Huila coffee over the past two decades.

Farm , Built from the Ground Up

Although La Esperanza is now known for the quality of its coffees, its history began in a very different way.

When Hertson Bernal first visited the Farm in 2006, he found a place that was practically abandoned. The coffee plantations were old, the infrastructure was dilapidated, the processing facility did not meet the necessary standards, and there wasn’t even a drying facility to process the coffee. However, where others saw a depleted “ Farm ,” Hertson envisioned the life project he would one day build alongside his family.

That dream had begun years earlier.

Together with his brother Jesús, he worked managing a nearby coffee Farm . There, they learned every stage of coffee production while nurturing a dream: to have their own Farm . Without enough capital, they decided to start a small lulo farm. The success of that harvest allowed them to save enough to begin searching for land where they could make their project a reality.

That's how " La Esperanza" came to be.

With the support of their former employers and thanks to an agreement with the previous owner, Mr. Jorge Omar Esterling, they were able to acquire the “ Farm ” and begin a transformation that continues to this day.

The old coffee plantations were replanted with varieties such as Castillo, Caturra, Colombia, and Cenicafé. A new processing facility, a drying facility, a home for the family, and adequate living quarters for the workers were built. Little by little, the “ Farm ” went from being an abandoned plot of land to becoming a modern agricultural operation, without losing the family-run character that defines it.

Currently, the entire family is involved in the day-to-day operations at La Esperanza. For most of the year, a small team maintains the coffee plantations, while during harvest season, more than a dozen pickers manually select only the cherries that have reached their optimal ripeness.

The Pursuit of Excellence

The real turning point came when Hertson decided to participate in a coffee fair in Guadalupe. His first attempt didn't go as planned, but far from being discouraged, he tried again the following year.

That second entry earned him a trip to Colombia’s Coffee Triangle, where he discovered the world of specialty coffee. From that point on, he realized that producing great coffee depended not only on cultivation but also on controlling every detail of processing, fermentation, and drying.

Today, La Esperanza continues to evolve with the same philosophy: to improve with each harvest, to experiment with carefully controlled processes, and to express, in every cup, the full potential of the Huila terroir.

Every batch that leaves this Farm is the result of years of learning, a family’s hard work, and a conviction that has never wavered: the best coffees are born when patience, knowledge, and passion come together.

• Dosage: 16 g (medium, 9 Mahlkonig EK43)
• Water: 280 g at 90

Dumping

2 spills.

• 00:00 to 60
• @00:30 Turn on the switch
• @03:00 up to 230 g + flip the switch
• @03:40 total extraction time

TDS: 1.30%. Extraction: 18.20%.

We roast our coffees every week, creating a specific roasting profile for each one of them.

Here you'll find general guidelines on what Roasting and grinding to choose based on the equipment you have. These are just some basic recommendations, so we suggest you experiment with our coffees yourself.

COMMITMENT TO FRESHNESS

The coffee you will receive will normally take about 5-10 days from the roasting date.

Remember that coffee is at its best 2 to 6 weeks from the roasting date and will remain absolutely delicious for up to 8-10 weeks.

We guarantee that your coffee will have been roasted no more than 22 days prior to the day it is shipped from our Roastery to you. The best-by date for all our coffees is 4 months from the roast date. Store in a cool, dry place. Ingredients: naturally roasted coffee (100%).