The word “fruity” can mean so many things to the point that it may not be professional to use this word to describe a coffee- but there is no word that better describe this coffee than this, and we dare to say this is a “fruity Colombian coffee.”

As we explain what we feel with more and more words, it becomes clearer and easier to understand. But as the words on the paper grow, it also feels like something fundamental is slowly getting compromised (then I get caught in this paralysis, unable to say or write anything, which does not help my job at all.)

To escape that, I have been searching for a non-linguistic method of communication, but then I thought, that could be coffee.

Fun fact: the colors you see on our coffee bag’s label is a visualized expression of our interpretation of that coffee. Sometimes I think they communicate what we feel better than any words we say- buying the coffee by its cover could sometimes be a good idea.

We love the unique quality Gilma-san's estate's produce has- a mild, yet complex fruity note, which is rare to find in other Castillo. It'd be our dream come true if we can visit them one day to feel the magic of their terroir in person.

Gilma Rosa Gutierrez is an avid coffee producer who runs La Esperanza Estate with her husband Raul Duran.
La Esperanza Estate is located in the Jordan of Planadas, Tolima Province, at an altitude of 1600 meters.

La Esperanza Estate covers 5 ha of land, and has been growing various varieties such as Caturra, Colombia, and Castillo and producing washed coffee with utmost care since its establishment in 1980.
At this estate, the cherries are harvested when they are ripe and rested for 24 hours. The pulp is then removed and the beans are fermented in tanks for 24 hours.
The coffee is washed three times and drained in draining bags. The coffee is then dried on a drying area up the hill. Drying takes from 15 to 20 days (about 3 weeks), depending on the weather. La Esperanza has two harvest seasons: April to June and October to December.