Maria Edilma Medina

We find flavours of rosehip, red apple, grape jelly

Body     Acidity

We’re proud to be returning to La Esperanza for a fourth year to share this latest harvest with you.

Finca La Esperanza is owned by Maria Edilma Medina, who moved to the Huila region ten years ago to escape violence and conflict elsewhere in Colombia.

She bought the farm in partnership with Elias and Isaias Lizcano (her father-in-law) and he helps manage the farm and maintain quality.

After studying the PECA education program run by our sourcing partners Caravela, Maria feels better able to manage the farm, and the higher quality crops are earning better prices.

The move from commodity coffee to specialty coffee was a great way to improve her life: the extra money has helped pay some of her debts and also better provide for her family. Before focusing on specialty coffee she says it was difficult to take care of her farm because of a lack of money, but she’s now able to reinvest in improving the quality of her crop.

Across nine hectares they grow 1,600 Caturra and 2,000 Castillo trees, producing around 1,100kg of coffee.


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


Maria Edilma Medina




Gigante, Huila


1700m above sea level


Caturra, Castillo







Tasting notes

Rosehip, red apple, grape jelly

Roast style


Map showing location of Colombia Maria Edilma Medina


Castillo varietal

Castillo is named after the researcher Jamie Castillo, who helped develop the varietal in 2005 by Cenicafe, Colombia’s coffee research centre

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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