Description: The La Esmeralda community processing center was built in 2018 to offer better prices to coffee growers by purchasing cherries and improve processing. The goal is to replicate fermentation protocols with minimal variables, creating more homogenous cup profiles in processing batches. Working with 15 producing families at the moment, the mill is able to give detailed attention on their high quality microlots.
Johan, who is the wet-mill’s director, is a 5th generation coffee farmer from this region. He uses the mill as an opportunity to help his neighbors create a more sustainable operation on their farm, and create special coffee like this one. This Tabi lot was aerobically fermented for 48 hours, in cherry, and then an additional 96 hours anaerobically before being put out to dry.
This unique variety, coupled with the unique processing techniques give us a wild cup. The arrival was even more vibrant than we remember the preship samples with notes of Grape Jolly Rancher, Red Sangria, and rich Fudge.