La Esmeralda
La Palma y El Tucán




Producer: Adriana Suarez
Farm: La Esmeralda
Altitude: 5000 feet
Varietal: Heirloom
Process: Honey
Roast: Light
Notes: Maple Syrup, Golden Raisin, Honeyed Pecans

The Story

Adriana Suarez received the land for La Esmeralda in Anolaima, Colombia from her father 14 years ago and began producing coffee four years later.

Before she became part of the Neighbors & Crops program, Adriana used to sell her coffee in the cooperative of Cachipay, a nearby town. She was in charge of all the processing and transportation, which brought many difficulties. One of the biggest challenges she expressed was the lack of labor and of coffee pickers in the region, as well as the demanding task of drying coffee parchment in the high humidity of Anolaima.

By joining up with La Palma y El Tucán, Adriana now has the support of an expert picking team and processors.

The Process

The honey process at La Palma y El Tucán is more complex than the traditional method. The coffee cherries are allowed to rest for several hours before the skin is removed. The mucilage is left to ferment on the coffee for a long period of 15 days, giving the coffee a dramatically sweet profile.


This lightly roasted coffee features a vanilla and brown sugar aroma. When brewed it has a round body with notes of maple syrup, a golden raisin sweetness, and juicy acidity. The finish is reminiscent of honeyed pecans.