Another unique and rare coffee from Hacienda La Esmeralda. This one is a natural geisha from the Porton 3 ANB lot, very juicy and expressive with tasting notes of blackberry, lavender and sugar.

About the farmer:

Hacienda La Esmeralda made coffee history in 2004 with the discovery of Panama Geisha coffee's exceptional qualities, characterized by intense jasmine florals and delicate stone fruit notes that captivated the coffee world. The estate was originally assembled by Hans Elliot in 1940 and later purchased by Rudolf A. Peterson in 1967 as a retirement venture, transitioning from beef cattle to dairy farming before diversifying into coffee in the mid-1980s. The Geisha coffee's journey began in 1936 when Captain Richard Whalley collected seeds from around Geisha Mountain in Ethiopia, which eventually made their way through Tanzania and Costa Rica before reaching Hacienda La Esmeralda. In the 1990s, the Petersons acquired a high-altitude farm they named Jaramillo, where they noticed Geisha trees showed resistance to coffee leaf rust, leading them to plant more Geisha at elevations above 1650 meters. Through continued refinement of production, fermentation, and drying techniques, Hacienda La Esmeralda has produced record-breaking microlots while maintaining their founding principles and core production values.

About the process:

Natural coffee beans are processed using a traditional method where the coffee cherries are dried with the fruit still intact, allowing the beans to absorb the fruit’s sugars and flavors. After harvesting, the cherries are spread out on raised beds or patios and left to dry under the sun. The cherries are regularly turned to ensure even drying and prevent mold. This process can take two to four weeks, depending on the climate. Once the cherries have dried to the desired moisture content, the outer fruit layer is removed mechanically, revealing the coffee beans inside. The natural process tends to produce coffee with a fuller body, rich sweetness, and fruit-forward flavors, often with notes of berries, tropical fruits, and chocolate.