La Esperanza. Cafe de Costa Rica

About This Coffee

This coffee is produced by Diego Robelo from the Turrialba region of Costa Rica at 1,200-1,400 meters altitude. It features the Esperanza variety, a highly productive hybrid with excellent rust tolerance and exceptional adaptation to humid environments. The coffee is natural processed and offers flavor notes of freeze-dried strawberry, bubblegum, raspberry, cherry, and sherry. The Esperanza variety was initially evaluated in the 1990s and early 2000s but gained popularity after thriving at Aquiares Estate in Turrialba's high-rainfall conditions, becoming one of Costa Rica's most sought-after hybrids.

Origin

Turrialba Volcano (Costa Rica)

Flavor Notes

Raspberry, Cherry, Freeze Dried Strawberry, Chewing Gum, Sherry, Chicle, Bubblegum

Roast Level

—

Processing

Natural

Typology

Arabica

La Esperanza

Buy from Roaster

Kima Coffee

Rabi Aouam trained as a barista starting in 2010, won the Andalusian Barista Championship in 2014, and began roasting commercially in 2018 without a fixed space. By 2021 he had a roastery and tasting room in the center of Malaga, and the operation quickly gained momentum. Kima was named Best Specialty Coffee of Spain in 2024 and ranked in the top 100 coffee destinations worldwide by Neodrinks in 2025. Rabi works exclusively with 100% Arabica specialty coffee, hand roasting each batch and selecting from a wide range of origins that includes rare varietals like Geisha from Colombia and Wild Orchid Liberica from Vietnam. An in house academy trains professionals from the hospitality sector, with baristas traveling to Malaga specifically for the courses. The philosophy is direct: flavor, traceability, zero artifice.

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