Region: Huatusco, Veracruz
Producer: Emmanuel Rincon Vazquez
Process: Anaerobic Washed
Elevation: 1300 MASL
Varieties: Gesha

✨ Tasting Notes

Necatarine • Plum • Concord grape • Honey, Passionfruit, Floral
tea like floral, 

🌿 Origin Story

Mexico Finca La Esperanza Anacafe 14 Anaerobic Washed is grown on a family farm in Zentla, Veracruz, near Huatusco. Finca La Esperanza was founded in 1946 by the newlywed couple Don Antonio Rincón and Doña Luisa García, who initially cultivated coffee and sugar cane, the traditional crops of the region. In 1970, the Rincon brothers acquired the site that currently serves as the main hub of operations and as their processing center. This acquisition expanded their coffee production to 300 hectares. However, in 1985 the brothers later divided this land opting for separate operation facilities. At this time, they evaluated their methods and resources, making calculated changes to the way they processed coffee. Part of this process involved conducting trials and experiments with other producers from Mexico as well as other coffee-producing countries with deeper knowledge of extended fermentation methods.

In 2018, third-generation steward of Finca la Esperanza Emmanuel Rincón Vázquez met Andreas Kussmaul from NKG sister company Exportadora de Café California (ECC). In keeping with ECC’s dedication to resourcing producers and elevating the quality of Mexican Specialty Coffee, they provided guidance and support to the continued renovations at Finca la Esperanza. Together, they implemented environmental conservation methodologies, leveraging resources sustainably to avoid soil degradation and environmental pollution.

By 2019, Emmanuel had begun experimenting with coffee processing with an eye for national competitions. The result is Mexico Finca La Esperanza Gessha Anaerobic Washed, which presents a cup with outstanding clarity, complexity, cleanliness and balance.

🧪 Anaerobic Natural Processing

This coffee undergoes a meticulous anaerobic fermentation, a unique method that amplifies sweetness and exotic fruit flavors.

1. Hand-picked, ripe cherries are sorted for quality.

2. Cherries are sealed in airtight tanks for 48–100 hours, fermenting without oxygen.

3. After fermentation, the coffee is sun-dried on raised African beds, carefully turned throughout the day for slow, even drying.

This process creates an intensely fragrant, fruit-forward cup with layers of berry, tropical fruit, and jammy sweetness.

❤️ Why You’ll Love This Coffee

✔ Tea like, easy drinking-something different
✔ Wild fermentation sweetness
✔ Perfect for pour overs + espresso experiments

☕ Brew Recommendations

Best For:

• Pour Over (V60, Kalita, Origami)

• Aeropress

• Flash Brew

• Bright, fruity espresso shots

Starting Recipe:
1:16 ratio
20g coffee → 320g water
203°F water temp
2:45–3:15 extraction time

Expect a juicy, syrupy, fruit-forward cup.