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La Esperanza

Benedicto Yara

Coming from the well-known Huila region, it reminds us of rhubarb, red apple, and nougat.

Body     Acidity
Roasted omni for filter and espresso

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.


All the images and information about this coffee and its producers have been kindly shared by the importer, Caravela, and edited by us, Sample Coffee (unless linked to or credited otherwise).

Resting beans inside the sealed bag helps develop peak flavours and acidity

Learn how long and why you should wait in our brewing window recommendations.

Try our brew recipes and videos

Our brewguide recipes are easy to follow and designed to bring the best out of our coffee.


To brew on espresso, we recommend using 20g of beans (dose) to get 60g of espresso out (yield), during 24-28 seconds.

g dose
g yield
View the how to brew espresso (single origin) guide.


To brew in infusion/fed brewers (V60, Chemex) use a ratio of 1:16.7 ratio of beans:water.

g beans
g water
View full recipes and videos in our brewguides


To brew in immersion brewers (plunger, AeroPress, Kalita, batch brewer) we recommend using a 1:14.3 ratio of beans:water

g beans
g water
View full recipes and videos in our brewguides


To brew as cold brew we recommend using a 1:12 ratio of beans:water

g beans
g water
View full recipes and videos in our brewguides


Benedicto Yara




La Plata, Huila


1700m above sea level






April 2022



Tasting notes

Rhubarb, red apple, and nougat

Roast style



Caturra varietal

Caturra is a natural mutation of Bourbon that was originally discovered in Brazil in 1937, considered to be the first naturally occurring mutation ever discovered.

The location

Coffee from Colombia

Colombia is one of the largest coffee producers in the world and benefits greatly from having one of the most unique and complex set of micro-climates of all coffee producing nations.

The Huila region of Colombia

This region boasts the perfect combination of high quality soil and geography and is quickly becoming one of the largest coffee producing regions in Colombia. One of the best regarded regions for high quality, fruit driven coffee.

Farm processes

Washed process

Machines are used to remove the flesh from the coffee cherry before being fermented in water, washed again, and finally sun dried. This process tends to result in more distinct, cleaner flavours.

Coffee delivery: coffee in resealable bag and farm information card

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