Regular price ¥3,000
Unit price per
Flavor Notes
Red grape, Sweet orange, Syrupy, Blueberry jam, Long aftertaste
Beans
Farm: La Esmeralda
Producer: William Ome Calderón
Area: Acevedo, Huila, Colombia
Altitude: 1,400-1,650m
Varietal: Bourbon Aji
Processing: Natural(Dried in drying shed for 16 days.)
Roast Level
Medium-Light roast
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＜La Esmeralda＞
The producer, William, has been growing coffee for more than 20 years. He grew up in a coffee-farming family and learned from an early age the importance of cultivation techniques and careful attention to detail in everyday farm life.
What William finds most fascinating about coffee is how much its character can change through processing. At La Esmeralda, he uses several processing methods, including Washed, Honey, and Natural, with each process bringing out different flavor characteristics.
The farm also grows a wide range of varieties, including Castillo, Papayo, Geisha, Pink Bourbon, Pacamara, and Arara. Each variety requires careful cultivation and processing suited to its characteristics, demanding a high level of skill and attention. William believes in creating value through quality rather than production volume.
The farm covers approximately 10 hectares at an altitude of 1,450–1,650 meters. In addition to coffee, William also grows plantains, cassava, corn, and beans. This diversity of crops helps support both the health of the soil and his family’s livelihood, allowing him to practice sustainable agriculture. In recent years, he has also focused on improving planting density, introducing new varieties suited to the local environment, using organic fertilizers, and conserving the soil.
For William, producing coffee is not simply about farming. It is “work that builds the future.” Improving the quality of his coffee helps create a better future for his family, while protecting the land and continuing to develop his skills remain his greatest motivation. At La Esmeralda, William continues to produce high-quality and reliable coffee through his sincere approach and years of experience.
We roasted this coffee to a medium-light level. When we first opened the bag of green coffee, we were impressed by its sweet, fruity aroma. We wanted to bring out this character through a slightly deeper roast and highlight flavors reminiscent of ripe fruit.
The moisture content was slightly high. During the sample roast, we initially applied strong heat from the early stage and aimed for a short roasting time. Although this brought out ripe fruit flavors, the acidity was somewhat sharp and the mouthfeel felt slightly rough.
For the final roast, we lowered the heat slightly during the early stage and allowed the coffee to absorb heat more gradually over a longer period.
When brewed as a pour-over, we found grape-like flavors, sweet orange, and a smooth, syrupy mouthfeel. As the coffee cools, sweetness reminiscent of blueberry jam develops and lingers in the finish.
As an iced coffee, the orange and berry notes become more pronounced, creating a clean and refreshing cup.
We hope you enjoy this coffee in whichever way suits your mood.