01
Selective harvest
November to February. Only cherry at its sugar peak — measured, not guessed.
The farm · volcanic range
The origin.
Eight hectares of shade-grown coffee at 1,600 meters, on a volcanic slope.
Third generation
Grandfather planted. We roast.
La Esperanza farm has produced coffee since 1957. In 2019 we stopped selling the whole lot to middlemen and opened BRUMA: same field, same hands, and at last our own name on the bag.
We harvest from November to February, red cherry only, in three passes per plant. The rest is patience.
From cherry to cup
Five steps, zero shortcuts.
02
Same-day processing
The cherry is depulped before nightfall. Every hour of waiting is paid for in the cup.
03
Sun drying · 14 days
On brick patios, turned every 40 minutes. Down to exactly 11% moisture.
11%
04
Resting in parchment
72 hours minimum before hulling. The bean stabilizes and the profile settles.
05
In-house roasting
12-kilo batches, a 12:30-minute curve. The roaster cups every lot on the tasting table.
The roastery
Roasting is translation.
We do not invent flavor: we translate what the farm already did. Medium roast for the Bourbon, medium-light for the Pacamara. Nothing dark to hide defects — there are none here to hide.
205°C
Charge temperature
12:30min
Development curve
21days
Declared shelf life