Ana Vizcaíno, part of a multigenerational coffee family that is Two Birds Coffee took over Finca Esperanza in 2009 and set out to transform it from a conventionally managed experimental farm into a fully organic and sustainable operation. Over six years, she and her team eliminated chemical inputs and rebuilt the farm’s practices to prioritize soil health, water conservation, and long-term environmental stewardship. Today, Finca Esperanza spans 225 acres, with about half dedicated to coffee production and the rest preserved as a natural reserve. The farm cultivates Catuai and Caturra varieties and carries out washed, honey, and natural processing on-site, supported by its own dry mill and solar drying infrastructure—reflecting Ana’s commitment to innovation, sustainability, and self-sufficiency.

This lot is an Anaerobic Honey - 36 hours of fermentation in casing then depulped and fermented another 24 hours anaerobically in a salt solution. Then sun dried on African beds with constant rotation.

We snagged this tasty Guatemala from Two Birds Coffee which is a Family run business from farm to import-export. This specific lot is a Java varietal that originates from Africa. Known for its incredible flavor profile, Javas are also known to be vigorous - requiring lower fertilizer inputs, and resistant to both CBD and coffee leaf rust, making it a sustainable choice for small farmers. It's a treat to be able to offer a Java from our friends at Two Birds!

TASTING NOTES:  PLUM /// GINGER /// TOASTED ALMOND