COLOMBIA - LA ESPERANZA - ANAEROBIC WASHED PULP
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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.
SENSORY DESCRIPTION
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.
How to choose:
NITROGEN AND VACUUM
Our packages are all packaged in a protected atmosphere (first under vacuum and then we insert nitrogen), using this particular technology which eliminates oxygen in the package, the coffee remains fresh for up to 3 months after roasting.
ROASTING
We roast in two different ways, dividing into two main groups, based on the type of extraction:
- Light: suitable for Filtro/Aeropress type extractions, or for those looking for a coffee with a note of strong acidity and many aromas.
- Medium: suitable for Espresso/Moka extractions, or for those who want a coffee with a much more intense flavor and a hint of bitterness.
GRINDING
There are dozens of different grindings, it can be said that each machine or equipment requires a specific grinding.
With us you can choose to buy ground coffee for Moka or Filter.
We have tried to summarize them as follows:
- Jug/Cezve:
- Espresso:
- Moka:
- V60 Filter:
- Chemex:
- French Press/Infusore:
HOW LONG DOES IT LAST?
Coffee has a limited shelf life when we talk about quality. Even if up to 24 months can be written on the label, generally high quality coffee has lost most of its flavor and aroma in a few months. We recommend drinking it between 10 days and 60 days after the roasting date (provided the bag has never been opened). When the bag is opened, the quality of the coffee always deteriorates rapidly and aromas and flavor are lost within a few days. Unfortunately, the roasting date is not always written, especially by larger companies. On our packages you will find it clearly written on the back.
P.S. our bags are all vacuum packaged with added nitrogen, which extends the potential shelf life of the product.
How to do:
ESPRESSO
Espresso requires some precision rules:
- Quality coffee
- Recommended roasting within 30-40 days
- Fine grinding
- Water temperature around 90-92°
- A single dose of 8-9g (double dose of 15-17g)
- Extraction time approximately 25 seconds
The use of quality espresso machines (range from €600 and up) can ensure a better result.
Preferably are machines that also have a coffee grinder to grind "fresh" coffee
MOKA
The Moka requires a little attention:
- Use filtered or bottled water (NO TAP)
- Recommended roasting within 30-40 days
- Medium-fine grinding
- Fill the boiler with water without exceeding the valve
- Place the ground coffee into the filter without pressing or making any bumps, simply level it at the edge
- Place over medium heat
- Wait for the liquid to rise through the chimney, without letting it gurgle (TURN OFF AS SOON AS THE FLOW OF COFFEE BEGINS TO GO FAST AND COLOURLESS)
- Mix before serving
The Moka should only be washed with water and any neutral detergents (taking care to rinse carefully with water), never in the dishwasher or with abrasive sponges.
FILTER V60/CHEMEX
Filter or Chemex coffee requires precision in times and weights, some advice:
- Quality coffee
- Recommended roasting within 20 days
- Medium grind (medium-coarse for Chemex)
- Filtered or bottled water
- Water temperature of approximately 90-94° depending on the coffee used (generally those washed at higher temperatures)
- Approximately 15g of ground coffee for every 250g of water (Chemex at least 30g per 500g of water)
- Pre-infuse for 30-40 seconds by pouring hot water for double the weight of coffee used
- Pour the water in two or three steps as desired with a rotating direction, being careful not to create too much turbulence
- Contact/percolation time approximately 3 minutes (4-5 for Chemex)
A light roast is generally recommended for filter systems
AEROPRESS
The Aeropress requires some precision rules:
- Quality coffee
- Recommended roasting within 20-30 days
- Medium grind (or as preferred)
- Use filtered water or bottle
- Water temperature around 85-90°
- A dose of approximately 17g per 200-220g of water
- Pour water for pre-infusion of 30-40 seconds
- Mix with the appropriate spoon
- Then pour in the remaining water and close the cap
- Turn the aeropress upside down and press firmly but steadily until extraction is complete
- Total contact/infusion time 2-3 minutes
OTHER SYSTEMS
There are dozens of different systems for extracting coffee, we have summarized the main ones here but if you need to know how to do the others not on the list, contact us
