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RASPBERRY, PEACH, FLORAL, CARAMEL
Oh this is really good, really really good*, a natural pinkie b from the La Esmeralda farm and Cesar Buesaquillo. Such a vibrant cup, you get hit with sparkling raspberry and peach, clear and crisp, then with a lingering caramel body. It reminds me of a Bermudez lot, it’s up there cup wise, complex and layers of flavour. It’s roasted light and I’ve been suppin’ this on filter, but go for espresso if you’re patient for dial in, I’d leave it a little longer than usual to rest though. Oh, it’s an 89 cup score as well, silly high, silly coffee.
*For the price, I don’t think it can be topped.
THE COFFEE ITSELF
Cesar, along with his team of pickers, harvests only the ripest cherries. Then, the cherries are placed in the sorting area at La Esmeralda’s farm, where the sorting team hand-sorts and floats them to remove any low-density, underripe, or defective cherries. After sorting, Cesar exposes the cherries to a 45-hour aerobic fermentation, a critical step that enhances the coffee's flavor profile. This controlled fermentation carried by Cesar follows the Cofinet’s protocol. This method highlights the intrinsic flavors of the coffee, resulting in a cup that is rich and deeply connected to its origin. Once the fermentation stage is completed, the cherries are spread out at the parabolic dryers in thin layers to ensure consistent airflow and exposure to sunlight. The cherries are carefully
monitored and turned regularly to achieve uniform drying and to prevent over-fermentation or mold. The drying process can take between 10 to 15 days, during which the sugars and flavors from the fruit slowly permeate the beans. This creates a unique profile characterized by intense fruitiness, sweetness, and a full-bodied. We aim for a moisture content of 9.5%-11%, which is the perfect point for us.