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Shuv Coffee

La Esmeralda – Anaerobic Natural

$20.00

Category:

Holy cow, we got a limited amount of this incredible anaerobic natural process coffee from La Esmeralda – a new farm project by De La Finca in the Comayagua region of Honduras. They purchased La Esmeralda in 2021 in order to continue coffee innovations and experimental processing in the area. It’s an incredibly clean cup, and we are personally tasting notes of concord grape, plum, berry gum drops, and a complex, spiced fragrance similar to sandalwood.

250 grams of whole bean coffee. If you do need your coffee ground, we are happy to do so. Just leave us a message in the comments at checkout.

Orders are roasted on Wednesday and shipped on Thursday. Please get your orders in by Tuesday night to ensure for same week shipping and delivery.

  • Producer

    De La Finca Comayagua

  • Name of Farm

    La Esmeralda

  • Location

    La Sampedrana, Comayagua, Honduras

  • Varietal

    Caturra, Typica

  • Processing

    72 Hour Anaerobic Natural

  • Elevation

    1750m

  • Importing Partner

    De La Finca

About La Esmeralda

La Esmeralda is a new De La Finca project farm in the Comayagua region, purchased in 2021 to continue experimental processing in the area. DLF is a multi-generational, farmer owned company that works through a direct trade model–serving as both the importer and exporter of many of the coffees they sell.

In DLF’s words:
La Sampedrama is an under-promoted area in the Comayagua region with high altitude, volcanic soil, and is rich in culture. We wanted a farm in the area where we could have more control over the quality and consistency on larger experimental specialty lots including varietals like geisha, pink bourbon, parainema which we’ve planted and will be coming in the next few years.

About the Varieties

Caturra is a natural mutation of the Bourbon variety. This mutation grows smaller (called dwarfism) allowing it to be planted closer together and bear more fruit in a smaller space. It was discovered in Brazil in the early 1900s and introduced to Guatemala in the 1940s, but it did not have widespread commercial adoption for almost three decades throughout Central America. It became hugely economically important to the area, and is seen the “benchmark” against which new cultivars are tested.

Typica, like all Arabica coffee, originated in the coffee forests of Southwest Ethiopia. In the 15th or 16th century, it was brought to Yemen, and later exported further through India and present day Java in Indonesia through European colonization. It’s potential for cup quality is very high, and it very well adapted to colder conditions found at high elevations. However, it it is low-yielding and susceptible to leaf rust.

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