La Esmeralda
Where the river begins
In southern Huila, near the Colombian Massif, Colombia’s three great mountain ranges converge. Not far away, the Magdalena River begins its journey, flowing across the country for over a thousand kilometres.
It is here, in Pitalito, at 1.700 metres above sea level, that Alexander Hernandez and Leidy Johana Vargas grow coffee at Finca La Esmeralda.
A land of mountains and microclimates long associated with coffee production, where every shift in altitude, orientation and temperature shapes a different growing condition.
From this landscape comes the Bourbon Ají selected for our La Esmeralda Limited Edition.
A tradition that lives on
Alexander grew up with coffee at the heart of his family’s traditions. Today, he runs the finca alongside his partner, Leidy Johana Vargas.
But keeping a legacy alive means continuing to learn.
Over the years, Alexander and Leidy have worked to deepen their understanding of what happens to their coffee, from the plant right through to the drying stage. It has been a journey of observation, experimentation and small adjustments, the kind that can make all the difference to the final quality.
Alexander chose to deepen his expertise by completing Caravela Coffee’s PECA – Coffee Producer Education Programme (link https://www.caravela.coffee/en), a training course designed to support producers across every stage of the coffee journey: from seed selection and plant care to soil management, harvesting, fermentation and drying.
Understanding each stage more deeply means making better choices.
Quality lies in the details
At Esmeralda, some of this knowledge has been put into practice.
Alexander and Leidy have installed covers over the patios and raised beds used during the drying process while also improving the management and cleaning of the tanks used in the fermentation and washing stages.
Coffee quality is shaped by attention to detail: a long sequence of actions, checks and decisions that take place long before the coffee reaches us.
According to Caravela Coffee, these adjustments have helped improve the quality of the harvest and strengthen the finca’s economic prospects, allowing Alexander and Leidy to keep investing in their work
The Bourbon Ají from La Esmeralda
For this Limited Edition, we have selected a 100% Arabica Bourbon Ají, harvested between August and September.
After the harvest, the coffee undergoes natural processing before being slowly dried in a greenhouse for 18 days.
With an SCA score of 86.75, it has been roasted specifically for filter brewing.
The cup is sweet and fruity, bringing notes of cherry, red apple and milk chocolate.
Only 480 x 250g packs of La Esmeralda are available.
A small batch sourced from southern Huila, where the mountains meet and the Magdalena River begins its journey.
Discover La Esmeralda in the SHOP
Info on this coffee
- Country of origin: Colombia
- Area: Huila
- Botanical Variety: Bourbon Aji
- Altitude: 1.700 m slm
- Harvest: August – September
- Process: Natural
- Drying: Solar tend for 18 days