The Origin
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 1,200–1,800 meters create growing conditions unlike anywhere else in Mexico. Screen 18+ grading (90%+ pass rate, max 8 defects per 300g) ensures consistency across every batch.