La Esmeralda is a Huila Best Cup 2016 top 30 finalist. He has been a coffee farmer since he purchased a farm 12 years ago. He has manifested his own sucess as a producer by implementing clean processing techniques, being able to provide for his family and everyone involved with his farm. José harvests only ripe cherries, dry-ferments for a period of 24 hours, washes the coffee, then ferments wet for another eight hours. The coffee is then placed in a parabolic dryer for 30 days.