La Esmerelda

Producer: DLF Project Farm
Country: Honduras
Region: La Sampedrama, Comayagua
Varietals: Caturra / Typica
MASL: 1750 masl
Process: Natural
Tasting Notes: Gummy LifeSavers / Reisling

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.