After the cherries are harvested, they’re put into GrainPro bags to ferment for 7 hours, then transferred to barrels where they’re completely cut off from oxygen for 12 hours. This is the anaerobic portion of the fermentation. Afterwards, they are left to dry on raised African beds. The result is a cup that’s intensely sweet and fruity without any of the harsh, vinegary flavors associated with less thoughtful anaerobic processes.
There’s also a fairly bright acidity coming from the fruity flavors as well. As you’d expect from a natural, it’s moderately balanced with full-body, creamy texture, and a fairly clean finish. Previous crop, they have been used double ferment or which was a 72-hour double ferment, and they found this offering to be very similar! Notably the intensity on this shorter fermentation is slightly dialed back for a cup that’s a bit smoother and more “chuggable”. Think of it as a daily driver for folks who like fruity naturals!
This coffee from De La Finca’s new project farm in the Comayagua region of Honduras. Their goal with Finca la Esmeralda is to continually refine their experimental processing so we choose a 19 hour double fermented anaerobic natural! This selection is fresh and juicy Orange vibrant, with Jasmine aroma, Sweet Melon and Finish with elegant Hint of Buble Gum Finish.
This coffee is really much limited, make sure you're grabbing it fast.
NET 100GR
Region: La Sampedrana, Comayagua, Honduras
Farm: De La Finca Coffee | Finca la Esmeralda
Altitude: 1750 Masl
Variety: Caturra, Typica Honduras (Small beans)
Process: Anaerobic Natural 19 H
Profile in Your Cup: Jasmine, Orange Vibrant, Melon, Hint of Buble Gum Finish
We serve every coffee is fresh roast.
Please give us note about the coffee grindsize on checkout note. We'll deliver the whole beans if there's a note about the grindsize.
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