Producer: Hacienda La Esmeralda
Farm: El Velo
Region: Quiel
Altitude: 5,577 feet | 1,700 masl
Varietal: Gesha
Process: Natural
Roast: Light-Medium
Notes: Pomelo, Lilac, Cherry

El Velo is the newest of Hacienda La Esmeralda’s farms, purchased in 2012. This 50-hectare farm is the only one that is flattened out into rows. The farm is planted with Gesha and Catuai varieties in production, as well as tiny lots of more exotics varieties like Laurina, Pacamara, Mocca and SL28, along with some 400+ other Ethiopian coffee accessions as part of a long-term exploration of commercial viability. The farm is planted from 1,650-1,900 masl, though the land continues up the mountain all the way to 2,900 masl. Geishas from this region are floral, peachy and spicy.

During the natural process, harvested coffee goes directly to the patio to dry. The fruit of the cherry slowly dries out with the coffee bean still inside, infusing the bean with fruit and aromatic notes that carry through all the way to the cup.

Depending on the weather and the composition of the lot, the coffee will dry for 3 to 5 days on the concrete patio (8 hours per day). After it has reached a sufficient dryness, we rotate the lot into one of our Guardiola driers for 72 hours to round out the drying process and prevent unwanted fermentation. After drying is complete, the coffee beans are mechanically separated from the remaining fruit material.

Due to the high premium these coffees garner during auction, Hacienda La Esmeralda is able to pay its harvesters three times the typical wage, ensuring a good standard of living as well as the highest quality work.

La Esmeralda's industry-leading environmental sustainability practices and support for employees and their families have made us proud to partner with the Peterson family for many years. Learn more on their website.