La Esmeralda

Crisp, stone fruit acidity is balanced by a honeyed mouthfeel in this deeply sweet coffee from San Isidro, Colombia.

At the La Esmeralda farm, Rubiela Velasquez cultivates a mixture of Caturra and Tabi varieties. After de-pulping, the coffee undergoes a 24-hour dry fermentation and is washed clean. As is common practice in Colombia, the parchment is dried on raised beds with a clear covered canopy which allows sunlight in while keeping moisture out. The drying period is roughly 16 days, after which it is rested in parchment for two weeks before being milled. We are pleased to offer this clean and layered coffee, a wonderful example of the unique profile of the department of Tolima.