Regular price 747.00 ฿
Unit price per
Flavor Notes
Red apple, Floral, Plum, Hazelnut,
Honey, Mandarin orange, Bright acidity,Juicy
Beans
Farm & Producer:La Esmeralda, Rubiela Velasquez
Region: San Ishidro, Planadas, Tolima,Colombia
Altitude:1,900-2,000 m
Varietal: Geisha
Processing: Fully Washed
Roast Level
Light roast
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＜Colombia La Esmeralda＞
Located in San Isidro, Tolima, Colombia, Finca La Esmeralda is a farm that has been carefully developed since 1994 by Rubiera Velásquez and her husband, Vitelmo Ordoñez.
It takes about two hours on foot from the nearest road to reach the farm. In this remote and challenging environment, they began with a small plot to support their family, gradually expanding it into a quality-focused coffee production project. Their journey reflects a strong commitment to coffee cultivation and years of steady, dedicated effort.
At elevations between 1,900 and 2,000 meters, the farm grows several varieties, including Castillo, Caturra, Typica, and Geisha. In recent years, they have also introduced Papayo, a mutation of Caturra, as part of their pursuit of higher quality. Farming at around 2,000 meters presents significant challenges, and over the past four years, they have refined their fermentation processes through continuous trial and error—carefully adjusting them to suit each variety and the changing climate. As a result, quality has steadily improved, with their Caturra lot placing 13th in the 2023 Colombia Washed Festival.
Rubiera’s career began as a day laborer on her uncle’s farm. From there, she and her husband built their own farm from the ground up and continue to pursue quality to this day. Their story embodies both continuity and evolution in coffee production—adapting to changing conditions while constantly striving for a better cup. This dedication is clearly reflected in the quality of their coffee.
This coffee is processed using a traditional washed method and offers a gentle, sweet-tart profile reminiscent of apples and stone fruits. When we first tasted it at a cupping session, it immediately stood out—there was a distinct charm that naturally drew us in.
In our initial sample roast, the coffee already showed a pleasant fruit character, though the sweetness felt slightly heavy and subdued. By slightly increasing the heat and shortening the roasting time, we enhanced the acidity, bringing out a brighter, more vibrant fruit-like sweetness.
Expect soft, sweet flavors reminiscent of apple and plum. When hot, delicate floral aromas emerge, giving the cup an elegant impression. The freshly brewed aroma is one of our favorite aspects—you may find it hard to put the cup down.
As the coffee cools, it evolves into citrus-like notes, similar to mandarin orange, becoming more juicy and lively. This transformation in flavor is part of its charm. Around two weeks after roasting, the cup becomes even more expressive and well-balanced. We hope you enjoy how the flavors continue to develop over time.