Hacienda La Esmerelda Guabo, Panama, Natural
- Regular price
- $153.50
- Sale price
- $153.50
- Regular price
-
- Unit price
- per
Peach, red grape and tropical
200g
COFFEE PROFILE
This Geisha lot from Hacienda La Esmerelda transitions through several sweet fruit notes, including ripe peach, red grape and tropical fruits.
| TASTES LIKE | Peach, red grape and tropical |
| ROAST | Filter |
Story
Hacienda La Esmeralda, established in 1940 by Swedish native Hans Elliot, became internationally renowned under Swedish-American banker Rudolph A. Peterson, who acquired the estate in 1967. Initially focused on cattle and dairy, the Peterson family shifted to coffee production in the 1980s and made a groundbreaking discovery in 2004 with the Geisha variety, elevating the estate to global recognition. Today, Hacienda La Esmeralda is known for consistently producing award-winning Geisha lots.
The Guabo lot, grown at 1,600 to 1,800 meters above sea level in Boquete’s fertile volcanic soils, benefits from a microclimate influenced by the Barú Volcano and Talamanca mountain range. The natural processing method, where cherries are handpicked and dried with the fruit intact, enhances the coffee’s sweetness and complexity. The resulting Geisha offers vibrant floral aromatics, bright acidity, and tropical fruit notes, making it a highly sought-after coffee in the specialty market. Hacienda La Esmeralda continues to set industry benchmarks for high-altitude specialty coffee.
| PRODUCER | Peterson Family |
| REGION | Boquete |
| VARIETAL | Geisha |
| PROCESS | Natural |
| ALTITUDE | 1600-1800 masl |
Origin
Boquete, Panama
The Geisha coffee variety, originally discovered in Ethiopia's Kaffa region in the 1930s, has one of the most fascinating histories in the coffee world. It was initially part of British colonial experiments aimed at finding disease-resistant coffee varieties, later spreading to Tanzania, Kenya, and Costa Rica in the 1950s. Despite its unique traits, such as a tall growth structure and low yield, it remained relatively obscure.
Geisha arrived in Panama in the 1960s, where it was initially dismissed by farmers due to its fragile branches and low productivity. However, in 2004, Hacienda La Esmeralda recognised its exceptional cup quality when grown at high elevations, entering it in the Best of Panama competition. The Geisha lot amazed judges with its floral aromatics, vibrant acidity, and tea-like elegance, revolutionising the specialty coffee industry. Today, Geisha is cultivated in Panama, Colombia, Ethiopia, Costa Rica, and other high-altitude regions, consistently fetching some of the highest prices due to its rarity and exceptional quality.
BREW GUIDE
How to get the best tasting cup
NOTE THESE ARE A STARTING POINT AND INDICATE A RANGE TO WORK WITHIN
| Age Best Used | 7-20 days after roast |
| Brew Parameters | Dose 20g in a V60 and add 300g of water in 5 pours of 60g at 92 degrees C. Start with a 60g bloom for 37 seconds then allow water to drain through each subsequent time before adding more water, aim to finish at 2:30. |
| Best Freeze Date | 7-12 days after roast |
