HACIENDA LA ESMERALDA GEISHA - DELUXE SINGLE BOX
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This exceptional Panama Geisha coffee comes from the Aguila lot at the iconic Hacienda La Esmeralda, world-renowned for setting the global standard in Geisha coffee.
After careful picking, the cherries were depulped and fermented in a low-temperature room for 96 hours, then slowly dried on raised beds for 23 days to preserve the clarity and elegance of their profile.
The result is a refined microlot that opens with floral aromas of jasmine and lavender, balanced by hazelnut and vanilla sweetness, and lifted by a bright note of sweet lemon.
Each Deluxe Single Box includes a 100g bag of whole bean Geisha coffee and a Certificate of Authenticity—a rare opportunity to enjoy the legendary craftsmanship of Hacienda La Esmeralda.
Product Details
Varietal: Geisha
Process: Washed
Roast: Medium Light
Grind: Whole Bean
Flavor profile: Jasmine, Lavender, Hazelnut, Vanilla, Sweet Lemon
Producer: Hacienda la Esmeralda
Farm: El Velo
Region: Quiel
Lot Name: Aguila 4 FB
Lot Altitude: +1870 masl
Harvest Date: 21 February 2025
About Processing Methods
To customize your coffee experience, you can choose between 'natural', 'washed' or ‘honey’ processing methods.
With the 'natural' processing method, ripe coffee cherries are harvested and dried with the beans inside. The cherries are spread out in the sun or on raised beds, allowing the beans to absorb flavors from the fruit during drying. This method imparts unique characteristics to the coffee, including fruity and wine-like flavors, a full body, and often lower acidity. Natural coffees are known for their complex flavor profiles.
With the 'washed' processing method, ripe coffee cherries are harvested, de-pulped to remove the outer skin, and then undergo fermentation to remove the mucilage. The beans are thoroughly washed, dried, milled, and sorted. This process results in a clean and distinct flavor profile with bright acidity, clarity of flavor, and a pronounced aroma. Washed coffee is appreciated for its balanced and nuanced characteristics.
With the 'honey' processing, ripe coffee cherries are de-pulped, leaving a layer of mucilage (a sticky, honey-like substance) on the beans. These beans are then dried with the mucilage still attached, imparting a sweet, fruity flavor and distinctive complexity to the coffee.
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