The coffee cherries from the La Esmeralda Coffee Farm are picked when optimally ripe and are then placed into barrels for 19 hours to ferment without light or air (anaerobic). These conditions allow the inner coffee seed to benefit from the natural breakdown and sweetness of the fermentation process of the outer coffee cherry. Next, the cherries are dried in direct sunlight, then moved to drying beds for a slower drying process. The cherries are then moved into storage for 20 days before being depulped. This slow drying process produces a coffee bean that stays fresh and retains a longer-lasting flavor profile. We then roast this coffee bean in our Loring S15 to bring out the fruity, nutty notes.
This coffee is both Organic and Bird-Friendly (Smithsonian), according to our importer, De La Finca.
To listen to an independent review of this coffee, check out this YouTube video from Distilled, Brewed and Reviewed.
For a brief explanation of what bird-friendly coffee is, see Distilled, Brewed and Reviewed's YouTube video.
And for a longer explanation of what bird-friendly coffee is, according to Distilled, Brewed and Reviewed, check out this YouTube video.
Region: La Sampedrana, Comayagua, Honduras
Producer/Farm: La Esmeralda Farm
Altitude: 1750m
Process: 19-Hour Anaerobic Natural
Varieties: Caturra, Typica
Importer: De La Finca
Balanced acidity; velvety body; notes of Fuji apple, brown sugar, macadamia; sweet finish
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