Helemile Muñoz has owned the farm for the past 15 years and decided to move onto the land to work to produce a better future for his family. La Esperanza translates as ‘hope’ and specialty coﬀee is helping to provide a future for their family. Helemile feels that he learns everyday in coﬀee and is continually looking at ways to improve processing/in-frastructure or looking at ways to work more harmoniously with the environment. The farm is also RFA & UTZ certiﬁed as well.
During the harvest after collection, they pulp the coﬀee each night and then leave it to dry ferment between 26-48 hours in tanks, depending on the conditions. From here, the coﬀee is then washed before being dried on Parabolic driers for 15- 20 days. The weather in these regions can make the post-harvest care extremely diﬀicult with temperamental weather patterns creating a challenging environment to produce high quality coﬀee. However, Helemile’s coﬀees this season are outstanding, as always.