Finca La Esperanza
Veracruz, Mexico · 1,100–1,200m
The Origin
A third-generation family estate in the Huatusco corridor of Veracruz, founded in 1946. Known for volcanic soil terroir and experimental anaerobic fermentation.
Finca La Esperanza was founded in 1946 by Don Antonio Rincon and Doña Luisa Garcia in Huatusco, Veracruz. Three generations later, Emmanuel Rincon Vazquez has modernized the 300-hectare estate with environmental conservation methods and is experimenting with anaerobic washed fermentation for competition-level quality. The volcanic soils and Gulf Coast humidity at 1,100–1,200 meters create growing conditions unlike anywhere else in Mexico. Multiple varietals - Bourbon, Sarchimor, Catimores, and Obata - thrive on the estate, each contributing different character to the cup. Screen 18+ grading (90%+ pass rate, max 8 defects per 300g) ensures consistency across every batch.
Farm Details
- Founded
- 1946
- Size
- 300 hectares
- Region
- Veracruz, Mexico
- Altitude
- 1,100–1,200m
- Varietals
- Bourbon, Sarchimor, Catimores, Obata
- Processing
- Washed, Anaerobic Washed
