LA ESMERALDA

22,0070,00

Origin: Qundío, Colombia

Producer: César Buesaquillo

Variety: Pink bourbon

Process: Natural – 34 hour fermentation

Altitude: 1800 m

Harvest: January 2024

Aromatic profile: Peach, mandarin, milk chocolate, cherry and hazelnut



Coffee Description By Gaby

sar and his wife Maria are a great example forfuture coffee generations.
After visiting their farm, we left with one thought: how cool to grow up with
them and be able to talk about all the differences in their coffees 10 years from now!

 

On our last trip to Colombia, we met César Buesaquillo through a close friend, Santi, who now works for Cofinet, an exporter in Colombia.

César is 32 years old, like us, and uses agroecological practices. He has planted shade trees such as guamo, yarumo and carbonero, and grows various crops such as plantain, banana and avocado.

He experiments with different fermentation processes and works with great humility to distinguish himself in the market and improve the work started by his father, who was a coffee picker and later bought the farm La Esmeralda.

 

Process

After hand-picking the ripe cherries, a second selection takes place. The cherries are then fermented for a period of 34 hours, followed by a drying process of several weeks depending on the climatic conditions.

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