Origin Report · Colombia
La Esperanza,
Huila.
- Process
- natural
- Roast
- medium-light
- Producer
- La Esperanza, Quindio
- 250 g
- $20.00
Filed by Joel, week 18· Filed from 1183 Kingston Road
La Esperanza is what people mean when they say comfort coffee. Natural process, slow dried, deep red sweetness without going jammy. The kind of cup that makes a cortado at 7am feel inevitable.
Huila is the loud answer to the question of what Colombian coffee tastes like. La Esperanza is one of the quieter ones; a single farmer named Esperanza Bermudez at altitude near Pitalito who has been growing on the same hillside for thirty-one years.
Pilot Coffee has been buying this lot since 2021. The process is honest: ripe cherries picked once, dried on raised beds for the better part of three weeks, depulped at the very end. It tastes like cherry compote because it more or less was, for eighteen days.
This one pulls as espresso. We serve it in the cortado most weekday mornings. The chocolate body holds up to milk without losing the fruit. A solid choice for the morning you forgot to sleep.
Nose
Milk chocolate, fresh strawberry, brown sugar.
Palate
Plum, dark cocoa, a touch of cherry. Round, comfortable body.
Finish
Cocoa nibs, a long sweet tail.
Origin Map
Fig. M
La Esperanza, Huila, Colombia
2.54°, -75.52°
At the Bar · Page B
A note from the bar.
If you ordered a latte and you trust us: try this one as a cortado instead. Same milk, more coffee. Worth the smaller cup.
Pairs with
Butter croissant.
How to brew it · Section C
Two methods we recommend.
Method 01
NATURAL
Espresso (cortado)
18g in, 38g out, 28-32 seconds. Steamed whole milk to 60C. Serve in a 4oz glass.
Method 02
NATURAL
AeroPress (inverted)
15g coffee, 220g water at 92C. Steep 90 seconds, plunge 30 seconds. Add 30g hot water to taste.