Columbia Hope Manor (La Esperanza) is different from other Hope Manor areas in terms of development.

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Colombia-Manor of Hope (La Esperanza)

Colombian coffee has long been divorced from the impression of shoddy and base coffee. Through coffee competitions in recent years, people know more about Colombian coffee. Good coffee usually comes from good estates and some small and special producing areas such as Narino, but these coffee production is really not much. Before the coffee competition, Colombian coffee was graded by the size of coffee beans. But this classification only means that there is no relative relationship between the size and quality of coffee beans. "bigger beans are better." this is an outdated grading system. On the contrary, some excellent coffee farms or cooperatives with small yields and small farming areas produce smaller, more round and complete coffee beans, which is the mainstream of coffee in Colombia today, and good quality is the guarantee of price.

Colombian coffee is widely sold and used, mainly because Colombian coffee has a soft and pure taste, and it is very easy to brew coffee beans, so it is very popular in every family and is the best partner for dessert cake. With Colombian coffee, you can enjoy the mellow atmosphere brought by bar without coffee. Whether it is simple black coffee or Colombian coffee formula coffee is a good choice.

Huil in southwestern Colombia is the producer of fine coffee, Narino and Tolima. Almost all the top 10 Colombian coffee competitors come from these three areas, and they are also dominated by small coffee farmers with small yields and small farming areas. La Esperanza Manor is located in the Huil producing area. The coffee farm, which does not belong to individuals or families, is a collection of several coffee farmers to sell under the name of Hope Manor (La Esperanza). It is hoped that the manor will be distributed in the forest at an altitude of 1400 ~ 1650 meters to harvest fully mature coffee beans by hand. Coffee farmers adhere to a good planting environment and perseverance to control the quality of coffee beans. The winner of the 2007 Colombian Coffee Competition, it also won 9th, 12th and 14th (different coffee growers) in 2008 and was given a high score of 93 by American coffee master Kenneth Davids (author of coffee review and self-baking) in November 2008. it is the top manor in Colombia.

Colombia hopes that the proportion of defective beans screened by hand is about 4%, the weight loss ratio of roasted to city coffee beans is 14%, and the proportion of empty shell beans to bad beans is 6%. The fresh aroma of forage grass is like walking on the grass after rain, raising the steaming temperature a little bit and baking in a steeper heating way will retain more aroma and sweet and sour changes. this is the right choice for the manor.

Light baking City (fragrance): Umei acid, which is rare in Colombian coffee, but not astringent and bright and delicate, smooth taste is not traditional Colombian rich style but a bit of Costa Rican coffee flavor, acid converts plum sweet very quickly.

Re-baking (general C): the aroma of raisins is based on the background, the taste is surrounded by the range of fruit maple syrup, the sweet distribution of fruit milk on the tongue will not feel particularly thick, as the coffee temperature gradually drops, the whole feeling goes to a more round and sweeter depth.