La Esmeralda: Natural

Comayagua

Oct 18

Written By Nelson Amador

red fruits 〰️ juicy 〰️ balanced〰️

PACKING
30kg, 69kg, Grainpro

GRADE
SHG-EP

PROCESSING METHOD
19 Hour Anaerobic Natural

REGION
La Sampedrana, Comayagua, Honduras

ELEVATION
1750M

VARIETALS
Caturra, Typica

HARVEST
December-March

Type(s) of Coffee Fermentation

19 Hour Double Natural Anaerobic Fermentation Process
The coffee cherries at our La Esmeralda Coffee Farm are picked when optimally ripe and uniform in color. The coffee cherries are then placed in barrels for 19 hours to ferment without light or air (anaerobic). These conditions allow the inner coffee seed (coffee bean) to benefit from the natural breakdown and sweetness of the fermentation process of the outer coffee cherry.

After 19 hours have passed, the cherries are removed and dried on patios first for direct sunlight, then moved to drying beds for slower drying process. Once the coffee reaches 16% humidity, it’s moved into storage for 20 days and finally moved to drying beds again until they reach 12% humidity before being depulped and prepared for export. This slow drying process has allowed us to produce a natural that is consistent and stays fresh, retaining a longer-lasting flavor profile.

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.