La Esmeralda: 19-Hour Fermented Natural

This coffee won us over at the cupping table; it’s lively, rich, and playfully sweet with a distinctive velvety mouthfeel. Brought to the states by our friends at De La Finca Coffee Importers, this lot comes from La Esmeralda - their experimental farm project in La Sampedrana, Comayagua:

“La Sampedrana is an under-promoted area in the Comayagua region with high altitude, volcanic soil, and is rich in culture. We wanted a farm in the area where we could have more control over the quality and consistency of larger experimental specialty lots including varietals like geisha, pink bourbon, and parainema which we've planted and will be coming in the next few years.”

19 Hour Double Natural Anaerobic Fermentation Process

The coffee cherries at La Esmeralda are picked when optimally ripe and uniform in color. The harvested cherries are then placed in barrels for 19 hours to ferment without light or air. These conditions allow the inner coffee seed to benefit from the natural breakdown and sweetness of the fermentation process of the outer coffee cherry.

After 19 hours have passed, the cherries are removed and dried on patios first for direct sunlight, then moved to drying beds for a slower drying process. When the coffee reaches 16% humidity, it’s moved into storage for 20 days, and finally moved to drying beds again until they reach 12% humidity. The cherries are then de-pulped and prepared for export.

This extended drying process allows for prolonged contact between the coffee beans and the sweet pulp of the coffee cherry and contributes to this coffee's exquisite flavor profile. We find notes of candied nuts (like praline and amaretto), raw sugar, and apple pastry.

This offering is available in limited supply, so it’s a real treat for us to bring it to our menu. We’re sure you’ll appreciate this special lot as much as we do - a great example of the spirit of innovation that the De La Finca team brings to the Honduran coffee scene.