A benchmark in specialty coffee, Hacienda La Esmeralda has produced an exceptional batch that seduces with its explosion of tropical aromas. Harvested at full maturity, this batch underwent a rigorous controlled natural anaerobic fermentation method: pre-drying for 3 days on raised beds, followed by 5 days of fermentation in stainless steel tanks in a refrigerated room, then 35 days of slow drying in an air-conditioned environment, guaranteeing optimal complexity and aromatic stability. In the cup, exotic notes of papaya open the ball, followed by the zesty intensity of combava. The whole is supported by a floral freshness reminiscent of rose-infused lemonade, finishing with a juicy, thirst-quenching touch of watermelon. An exceptional coffee, delicate and brilliant, for a memorable tasting experience.