This exceptional micro-lot hails from Hacienda La Esmeralda, the legendary estate that rewrote the history of specialty coffee. It originates from Finca Jaramillo, the birthplace of the Geisha variety's modern fame, and is precisely traced to its core micro-parcel: Mario Arriba, situated at an elevation of 1,650 meters and above. In Spanish, "Arriba" means "above" or "upper." This is not merely a geographical descriptor, but a key to its flavor profile. As a higher-elevation block within Finca Jaramillo, Mario Arriba benefits from superior drainage and more abundant sunlight. This allows the coffee cherries to accumulate highly concentrated sugars and aromatic compounds during maturation, cultivating its signature bright citrus acidity and delicate floral notes. The most distinctive soul of this lot lies in the "FB" code on its label—Cold Fermented Washed. Departing from traditional room-temperature fermentation, the depulped beans are placed in stainless steel tanks within a temperature-controlled room kept at 12°C to 16°C for an extended 48-hour dry aerobic fermentation. The extremely low temperature acts like pressing a pause button on time, precisely suppressing excessive microbial activity and entirely preventing any fermented off-flavors. Following fermentation, the beans are moved to raised beds for a meticulous 24-day slow drying process.

Tasting notes : Jasmine, Sweet orange, Apricot, Green Tea