La Esmeralda is a 6 hectare farm in Buenavista, Quendio run by Cesar Buesaquillo and his family. Born into a traditional Colombian coffee picking family, Cesar decided to pursue specialty coffee on La Esmeralda and began to completely change his practices with a new focus on unique varieties and experimental processing.

This lot uses a dual experimental fermentation method (aka Natural EF2) that involves a short anaerobic dry ferment that brings out the delicate fruit flavour followed by a longer, submerged anaerobic ferment where complex depth is developed. Kobean have roasted this one to maintain all of that sticky dark grape sweetness and cocoa body.