La Esmeralda (Colombia, Ext-Natural)

Another excellent coffee from Cesar Buesaquillo’s Finca La Esmeralda. 

This is extended fermentation Castillo undergoes the same processing as the pink bourbon we also have from the same farm.

Once the ripest cherries are picked, the processing is two-fold.  First, a 24 hour dry aerobic fermentation breaks down sugars in the mucilage. Second, the cherries are anaerobically fermented for 50 hours in carefully controlled temperatures. After this, the coffee is dried to the desired moisture content. 

This two-stage process is designed to amplify the complexity and depth of the coffee’s flavour. The first step develops the lighter, and more delicate characteristics, while stage two encourages more complex and intense flavours.

The result is delightful. It’s a tropical and wild flavour bomb. It’s tasting like rum, bright yellow mango, and juicy limes. It makes for a big boozy flat white, or an exotic fruit cocktail filter brew.