La Esmeralda

La Esmeralda is a community wet mill consisting of 5 partner farms located in the town of Herrera, Colombia. In 2018 the wet mill was created with the goal of having more control of the variables related to processing and fermentation, subsequently increasing consistency and overall quality.

This is a coffee that has raised more questions and sparked more impassioned debates here at the roastery than any other coffee in recent memory. These conversations have largely revolved around one central factor; after being depulped, this coffee spent 24 hours with mint leaves. The result of that 24 hours on the flavor of this coffee cannot be overstated. It’s the first thing you notice when you smell the cup. This is the first time we as a company have put out a coffee where non coffee material has been added to a coffee’s processing. In many ways, it feels like a crossing of the Rubicon for us.

At the heart of our love for coffee is this sense of awe for the flavor experiences this plant can produce. Seemingly endless arrays of flavors cascade from simple, yet immeasurable combinations of cultivar, processing, and growing environment. Throughout all of these possible arrangements, the inputs stay the same (coffee, water, and yeast, ambient or otherwise). The magic of coffee flows abundantly from where the plant intersects with the passion and skill of producers all around the world. Perhaps that fact doesn't change, even if the inputs do.

We also want to invite you into this conversation. Comments are open for this coffee. Ask questions, give feedback. We’d love to hear from you.








Community Farm




1830 masl