La Esmeralda farm is located in the mountains of Huehuetenango region, in Guatemala. The farm is named Emerald, like Crispin, its producer is how sees the coffee as gems that he grew in those lands as those precious gems. Crispins Matias has always loved agriculture to the point that he sold the small grocery shop that he had and bought some land to start his coffee farm.
Together with his wife and six children they take care of the farm where they grew different coffee varietals: Bourbon, Paches and Sachimor. Being part of the local producer’s co-ops as well helped him to develop his project and provide himself and his family with a better future.
The coffee from La Esmeralda is collected and depulped on the very same day of picking. The coffee is then fermented for two days and washed in the early morning. The beans are soaked in clean, cold water with a constant circulation of fresh water. After soaking, the coffee is then sun-dried for five days on patios.
- Flavour: Blueberries, milk chocolate and nectarine
- Origin: Guatemala
- Varietal: Paches, Bourbon, Sarchimor
- Process: Washed
- Altitude: 1550 metres above sea level
- Cupping score: 85.75