From the lush region of Huila, Colombia, Finca La Esmeralda gives us an extraordinary Anaerobic Washed Flesh coffee. Its notes of Pink Grapefruit, caramel and chocolate, combined with a medium acidity and a sweet and round body, make each cup a unique experience. A coffee that tells the story of the passion and excellence of the Jimenez family, ready to surprise even the most demanding palates.

FARMGATE PRICE

FARMGATE PRICE: 7.55€

The Farmgate price is ultimately the real price paid to the farmer who originally produced the coffee. Ultimately it is the most transparent price you can find.
The following costs must then be added to the Farmgate price before arriving at the roastery:

Packaging costs
Handling costs at origin
Logistics costs (shipping and customs duties)
Handling costs on arrival
Customs clearance costs and phytosanitary controls in Europe
Internal transport costs

SENSORY DESCRIPTION

Sensory profile: Sweet and clean

Taste&Body: Medium acidity, sweet with medium body

Sensory Notes: Pink grapefruit, caramel, chocolate

TECHNICAL DESCRIPTION

Origin	Colombia
Area	Huila
Cooperative/Farm	Farm La Esmeralda
Microlot	Javier Jiménez Lasso
Altitude	1680m
Variety	Caturra, Colombia
Process	Anaerobic Wash (Flesh)*

FULL DESCRIPTION

Farmer:

Javier Jimenez Lasso is originally from the Department of Tolima, Colombia. He is the eldest of a family of five siblings, who grew up surrounded by coffee plantations and immersed in the world of coffee. He learned everything about coffee production from his father. In 1997, Javier arrived in the Huila coffee region to work as a coffee picker and decided to settle in the Garzón district and buy his own coffee plantation. Javier worked for about 20 years to be able to buy his Finca, and thanks to all these years of work and the commitment made together with his wife and his children, he managed to realize his dream: having his own farm and produce quality coffee.

In 2018, he purchased Finca La Esmeralda, located in the Pan de Azúcar neighborhood. Javier decided to buy this Finca for the conditions it offered: the land, the location, the topography and the production, elements that he greatly appreciated, recognizing its potential. Finca La Esmeralda currently grows coffee of the Colombia, Caturra and Supremo varieties. Coffee processing in La Esmeralda has always been conducted in a traditional way until mid-2020 and 2021, when Javier's eldest son, an agricultural engineer, proposed to his father to experiment and study different coffee processing methods and techniques, so to create an ideal processing protocol that would adapt to the conditions of the Finca and that could give added value to the final product.

In addition to growing coffee, Javier has always shown interest in being a social leader. He is currently president of the Junta de Acción Comunal of the village and manages projects and aid for development and social well-being. Javier is a proud coffee producer from Huila and, together with his wife Leida Roció and their seven children, they make a wonderful family. Javier's goal is to continue growing coffee, be able to buy more land and expand the Finca. He wants to complete his children's education, improve the mill infrastructure and the coffee drying process, so as to be more efficient and produce sustainable and environmentally friendly coffee, creating the best coffees in the region.

*Process: The coffee cherries are harvested by hand and selected in tanks to separate those of higher quality and ripeness, they are then stripped and the seeds still covered in parchment and mucilage, they are fermented in closed steel containers in an anaerobic environment. Subsequently it undergoes a further aerobic fermentation before being rinsed in tanks of water and left to dry for approximately 10 days, on raised beds in particular conditions that preserve the quality of the coffee. With dedication and care, the entire drying process is followed to ensure so that the coffee is homogeneous and preserves quality.

Fermentation in a closed tank, devoid of oxygen, favors the creation of lactic and alcoholic acids, as well as volatile aromatic compounds. This process, carried out in the absence of oxygen, intensifies the organoleptic characteristics of the coffee, enhancing the complexity and depth of the aromatic profile.