Do not get confused with La Esperanza from Nicaragua! It’s a common name, as it means hope—which is what many farmers sometimes need growing such a delicate product. This Colombian lot of washed Caturra features sweet and crisp flavours.
For Benedicto Yara, coffee is more than just something that he grows on his farm or a product that sustains his family. Coffee is integral to his life.
Benedicto created his own business called “Yara Coffee”, which he now runs with his wife Amparo and his son Yeison. Recently, Benedicto suffered a heart attack, and doctors have recommended that he doesn’t work as hard as he used to. Luckily, his family are there to support the venture and are on the same page; their common goal is to produce great coffee sold at better prices.
As I have learnt from my family, they have learned from me from the years that I’ve been producing coffee. I trust them because I know that they do a great job producing fantastic coffees” says Benedicto. “I’m personally very grateful to Caravela because they have always been there, in my ups and downs. I feel comfortable knowing that if my quality lowers, they will let me know and come up with recommendations and ways that I can improve.”
Since he began working with coffee, Benedicto has introduced many improvements to his infrastructure and processes. He remembers his humble beginnings, with just a poor processing station where he carried out short fermentations. Now, he has built a better space and gained a heap of knowledge, so he knows exactly what to do to produce a coffee that makes him proud.
Certifications: Fairtrade, PECA
All the images and information about this coffee and producers have been kindly shared by its importer, Caravela Coffee, and edited by us, Sample Coffee (unless linked to or credited otherwise).
Our new recommended brewing window for peak flavour is within days ~10-50 post-roast date.
We’ve recently changed into a Loring Kestrel S35 coffee roaster, which uses a different roasting technology from our previous one. Aside from reaching more nuanced and transparent flavours, we’ve noticed a change in our beans’ aging behaviour. Brewing between days ~10-50 post-roast seems to bring out the best of each coffee, but it may taste fine if you do it earlier or even a few days later. Test, try and adjust to find what works for you!
PS. Please note our packaging still shows our old recommendation. This will change in our next printed batch!
Need any brewing tips?
Head to our brew guides and find your favourite filter method—or head straight to our single origin espresso recipe. If you have further questions, send us an email. We’re always keen to help.
