peach jam.

Cesar Buesaquillo brings us this coffee with his team of pickers. They harvest only the ripest cherries. The cherries are placed in a sorting area at La Esmeralda, where the sorting team hand-sorts and floats cherries in water tanks to remove any low-density, underripe, or defective cherries.

After sorting, Cesar exposes the cherries to a 30 hours of underwater anaerobic fermentation - a critical step that enhances the coffee's flavor profile. This controlled fermentation carried by Cesar follows the Cofinet protocols, allowing the sugars, organic acids, and other compounds within the cherries to break down gradually, stimulating the development of a sweet and bright profile.

The 30-hour fermentation period is carefully calibrated to strike the perfect balance
between developing flavor complexity and preserving the coffee's inherent qualities. This results in a harmonious balance of sweetness and acidity, giving our washed coffees a bright and lively character.

After fermentation, the cherries are pulped, and the mucilage is thoroughly washed away. Cesar recycle the water and reused it for floating subsequent batches of cherries.
Once coffees are washed they are spread in the parabolic dryers in thin layers to ensure
consistent airflow and exposure to sunlight. Cesar monitors the coffees closely to ensure even drying and optimal quality. We aim for 9.5%-11% moisture content with each of our green coffees.