About
Pre-release Exclusive to subscribers. Releasing to all Friday August 29 12PM EST
Coffee Expression The cup has clear aromas of bergamot and jasmine, while the stone fruit character we often find in Esmeralda’s Geisha moves more towards fresh citrus, with a delicate body reminiscent of iced tea.
Producer Grown on the Bosque plot of Esmeralda’s Jaramillo farm, where the Geisha varietal was initially discovered. Harvested in February of this year, and selected during our trip in April.
100g (3.53oz) - Whole Bean Coffee / Both for filter and espresso
Technical Data
Producer The Peterson Family
Region Boqueté
Altitude 1700 masl
Varietal Geisha
Process Washed
Harvest February 2025
Brewing Advice
Water is one of the most critical components of an excellent coffee experience. We recommend using mineral water of a soft Total Dissolved Solids count, ideally below 150 ppm.
Rested coffee During the resting process, harsh and astringent flavors, which can even be perceived as a ‘roast’ character, soften out, allowing a clearer and brighter expression of the coffee’s character to shine.
We recommend resting our coffees for at least 10 days after the roast date, and we often find excellent results, especially for particularly dense coffees, beyond 6 weeks.
Brewing Our straightforward approach to coffee carries over into brewing. We recommend our roasted coffee for all brew methods, regardless of whether it is immersion, percolation or espresso. We believe that there is one correct way to roast a single coffee, roasting lightly, in such a way as to release its innate qualities and showcase its quality. Learn more about different brewing techniques and specific brew guides here.
Shipping & Delivery
· Free shipping above $79 and on all subscription orders
· Ships within 1-3 days from Brooklyn, New York
Hacienda La Esmeralda
Hacienda La Esmeralda requires almost no introduction within the world of coffee. Starting mainly as a cattle farm in the mid 20th Century, the Peterson family shook the coffee world by breaking the world record price for a lot of coffee in 2004, composed entirely of a newly re-discovered varietal - Geisha.
In the years since, Esmeralda have continued to push boundaries, both for coffee quality and for price. Their yearly auction produces some of the most stunning coffees we have ever tasted, and is renowned for the high prices received, and for the difficulty of securing a specific lot.
Geisha
As seems fitting for a coffee produced at Hacienda La Esmeralda, this lot is 100% Geisha. Although Geisha shot to stardom thanks to Esmeralda in 2004, its story starts much earlier. A native Ethiopian varietal, Geisha was isolated by British researchers in the Gesha region of Ethiopia in the 1930’s, and thereafter studied at research stations in Kenya and Tanzania. It was much later introduced into Panama during an outbreak of leaf rust, due to observed resistance to the disease. The varietal was planted sporadically, blended into lots with other varietals, and mainly forgotten about until the Petersons cupped a small amount separately at their farm in 2004, and from there began the rise of Geisha within specialty coffee.
The Geisha varietal, planted at high altitude in the Volcan Baru terroir, unveiled its crisp citrus and floral aromatics for the first time, and stunned cuppers at that year’s Best of Panama auction.
The Best of Panama
Nowadays Geisha lots, especially from Panama, have seen skyrocketing auction prices, starting from $21 dollars per pound in 2004, a record at the time, to a new high of nearly $14,000/lb this year. Esmeralda broke records at the prestigious Best of Panama competition once again this year, winning all three categories in the competition, and breaking the record for the highest scoring BoP coffee of all time twice, with a score of 97 points in the Geisha Natural category, and 98 points in the Geisha Washed.
Bosque
This lot specifically comes from Esmeralda’s Jaramillo farm, and uses a rather traditional washed process. The Jaramillo farm is where the iconic first lot of Geisha was harvested, and the coffee grown here still displays the clearest aromatic signature of all Esmeralda Geishas. This lot was picked on the Bosque plot of the farm at 1700 masl, before being de-pulped and fermented for around 40 hours. This is followed by careful washing and drying on raised beds.
This slow, controlled fermentation adds a juicy and rich feel to the cup, without overshadowing any of the floral and citrus character that we so cherish in these fine coffees from Esmeralda. This results in a final cup with clear aromas of bergamot and jasmine, while the stone fruit character we often find in Esmeralda’s Geisha moves more towards fresh citrus, with a delicate body reminiscent of iced tea.
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