COLOMBIA - LA ESMERALDA - NATURAL ANAEROBIC +300 HOURS FERM.

Taste our unique Colombian coffee, subjected to a long fermentation process of over 300 hours in a natural anaerobic environment. Let yourself be won over by its complex and soft sensorial profile, with medium acidity, enveloping sweetness and rich body. Notes of almond, strawberry and floral accents make every sip an unforgettable experience. Perfect for those seeking excellence in every cup.

SENSORY DESCRIPTION

Sensory profile: Complex and soft

Taste&Body: Medium acidity, sweet and full-bodied

Sensory Notes: Almond, strawberry, floral

TECHNICAL DESCRIPTION

Origin: Colombia

Area: Huila

Cooperative/Farm: La Emeralda

Microlot: Edwin Narvaez

Altitude: 1600m

Variety: Castillo

Process: Natural Anaerobic Long Fermentation

FULL DESCRIPTION

Farmer: Edwin Narvaez has worked in the world of coffee since he was a child, thanks to his parents, coffee farmers, who taught him the art of cultivation. In 1994, Edwin acquired his farm, La Esmeralda, becoming a full-fledged producer. Today, the whole family works on the farm, growing coffee varieties such as Tambo, Bourbon Rosado and Colombia.

Edwin's passion for growing coffee drives him to continually innovate, learning new techniques and applying them to his coffees to improve each batch.

Process:

First Step: Fermentation in a Closed Environment, Without Oxygen
The fermentation process, conducted in a closed and oxygen-free tank, enhances the creation of lactic and alcoholic acids and volatile aromatic compounds. This innovative technique allows the development of complex and distinctive aromatic profiles.

Second Step: Drying
Unlike traditional methods, in this technique the coffee is deposited in a thick layer from the beginning of the drying process. Every day, the thickness of the layer increases, moving the coffee upwards, hence the name of this technique. A thicker layer slows drying, but increases the temperature and intensity of fermentation.

Result
The coffee obtained has more marked fruity notes and a higher than average acidity, making it particularly aromatic and complex on the palate.