LA
ESMERALDA
SINGLE FARM
〰️
SINGLE FARM 〰️
Producer Joel Banegas
Farm name La Esmeralda
Region Sampedrama, Comayagua
Altitude 1750 masl
Process Honey
Species Arabica
Varieties Caturra, Typica
Harvest December - March
LA Esmeralda
La Esmeralda is owned by Nelson Raul Amado and his family. Nelson is a 5th generation producer having grown up on his great-grandfather's farm, Finca Santa Lucia. After opening his export company called De La Finca (DLF) in 2013, he buys finca La Esmeralda in 2021 with the aim of growing large-scale experimental batches. Located at a considerably high altitude, the farm offers excellent climatic and atmospheric conditions for experimenting and producing exclusively specialty coffee.
Comayagua is a high-altitude region with volcanic soil. This coffee-growing region is located on 'La Sampedrama' zone, which has yet to make its mark on the coffee world. However, it is already the home of a few well-established farms with a solid infrastructure. Nelson finds this region promising: it has the infrastructure to ensure consistency in quality and to experiment on a larger scale.
When he bought the farm, Nelson and his family planted new varieties, including Geisha, Pink Bourbon and Parainema. We'll have to wait a few more years for the results, but we can't wait!
La Esmeralda grows organic coffee under shade. In fact, the farm is certified Bird friendly (and fair trade).
La Esmeralda is managed by Joel Banegas, Nelson's cousin. He grew up on the family farm and looks after the day-to-day running of 22 family farms exported by DLF, which reinvests in local producer communities through long-term school projects and initiatives.
PROCESS
The coffee cherries at our La Esmeralda Coffee Farm are picked when optimally ripe and uniform in color.
More precisely, this is a red honey anaerobic. After depulping, the seeds are placed in barrels for 19 hours to ferment in the absence of light and air (in an anaerobic environment). These conditions allow the seeds to absorb the sugars produced by fermentation of the fruit. At the end of these 19 hours, the cherries are first taken to the patios for faster drying in the sun. They are then placed on African beds for a slower drying process.
At 16% humidity, the coffee is dries for 20 days in the shade, where it gently awaits the 12% humidity mark. This prevents the coffee from being exposed to excessive temperatures, which can 'kill' the bean embryo. The result is a batch that is both stable in quality and durable over time.
CUP PROFILE
AROMA: We love the smell of this coffee! Citric fruits such as grapefruit, orange and honey
FLAVORS: lime, peach, pomegranate, milk chocolate, tea
silky body
