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La Esperanza

Maria Esther Ponce

Maria’s caturra is back again this year! With the characteristics of a classic coffee from this region: sweet with notes of cherry, dried cranberry, and sweet almonds.

Body     Acidity

Roasted omni for filter and espresso

Maria Esther’s Nicaraguan Caturra is back again this year! It has all the characteristics of a classic coffee from this region: sweet with notes of cherry, dried cranberry, and sweet almonds. A real all-day-drinker coffee.

Maria has been directly involved in coffee production for 6 years. Her passion stems from her parents and grandparents, who have worked at Finca La Esperanza for over 80 years. This farm, which name means ‘the hope’, was the family’s chosen medium towards a fair and decent living.

Maria Esther and her siblings all moved to live aboard. Every time they returned for a visit, they would get involved in this or that during harvest and process, gradually gaining experience. Eventually, she “took the baton” and now is in charge of the business, with the support of her husband Rodrigo, who is in charge of the financials and logistics, and Elmer, a trusted man who directs the agronomic management.

Maria Esther and her coffee beans.

In Finca La Esperanza, they focus on the varieties that are resistant while producing a high-quality cup, ensuring the profitability and sustainability of the enterprise. Some of the varieties grown to date are Catimor, Java, Catuai, Maragogype and Caturra (the one that makes up this coffee lot).

One of the things Maria Esther enjoys the most is the aroma—it brings back memories of childhood—and knowing that the product has been grown under her leadership, at La Esperanza.

Maria Esther around her farm’s coffee trees.


Green coffee certifications: Rainforest Alliance, UTZ, PECA, and Fairtrade

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 step-by-step recipes and videos

Our recipes are easy to follow and designed to bring the best out of our coffee. Find your favourite method on our brew guides collection or test a new one—and if you have any questions, ask us anytime at [email protected].


Maria Esther Ponce


La Esperanza






1400m above sea level






January 2023



Tasting notes

Cherry, dried cranberry, almond

Roast style


Map showing location of Nicaragua La Esperanza Maria Esther Ponce


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 Nicaragua

The true potential of Nicaraguan coffee has been hindered by a long history of political instability and natural disaster, however successful programs such as the Cup of Excellence competition and the Nicaraguan Specialty Coffee Association have helped drive the potential of Nicaraguan coffee into real quality production

The Matagalpa region of Nicaragua

The region is named after the capital city, with coffee coming from both private estates and cooperatives

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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