La Esmeralda: 72 HR Double Fermentation Natural

Honduras

Oct 18

Written By Nelson Amador

pink grapefruit 〰️ champagne 〰️ bright〰️

PACKING
30KG BOX, VACUUM SEALD

GRADE
SHG-EP

PROCESSING METHOD
72 HOUR DOUBLE FERMENTATION NATURAL

REGION
LA SAMPEDRANA, COMAYAGUA, HONDURAS

ELEVATION
1750M

VARIETALS
CATURRA, TYPICA

HARVEST
DECEMBER-MARCH

PRODUCED BY
DLF Comayagua

La Esmeralda is a new DLF Project Farm in the Comayagua region. We bought this farm in 2021 in order to continue experimental processing in the area. La Sampedrama 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 on larger experimental specialty lots including varietals like geisha, pink bourbon, parainema which we've planted and will be coming in the next few years.