Montaña 1 BANC was harvested from the Montaña lot in Hacienda La Esmeralda’s Cañas Verdes Farm. After harvest, the coffee cherries were were pre-dried for 72 hours and then fermented for 120 hours in a closed tank with CO2. The cherries were then slow dried for 31 days in a cold temperature, dehydrated room on raised beds.
Hacienda La Esmeralda is the epicenter of the rediscovery of the Geisha variety and the subsequent fascination the Specialty Coffee industry has had with the variety. In 2004, the Peterson family decided to separate lots based on their location on the farm, and kept them separated throughout processing. By doing so, the Peterson's were able to isolate the cup profile of the Geisha variety, experiencing the juicy acidity and multi-layered aromatics that Geisha has to offer. While common practice today, this decision to separate lots was progressive and experimental at the time.
With cool temperatures, high humidity, and massive shade trees that have been standing for ages, Jaramillo is the perfect location for making the aromatics of the gesha variety sing. The farm jumps up from rolling hills on its lower part to steep 40-degree inclines higher up, making harvesting a manual and challenging affair.
There had been coffee planted on the lower parts of the farm—as many as 15 different sub-varieties of hybrids from Costa Rica and Brazil—and in 1997 the Peterson family decided to plant higher up.
Harvesting
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.
By carefully dividing each lot as it is picked, specific clusters of trees are targeted during the harvest, building unique microlots for the most quality-conscious buyers.
