Panama Geisha: Hacienda La Esmeralda, Buenos Aires 6AFB, Washed

50g

$65.00

Panama Geisha: Hacienda La Esmeralda, Buenos Aires 6AFB, Washed

Orange Blossom, Ginger Lily, Mandarin


Producer	The Peterson Family
Farm	Buenos Aires 6AFB, Hacienda La Esmeralda, Chiriqui, Panama
Method	Washed
Varietal	Geisha
R.Profile	Best for Filter

$65.00

Next Roast: August 10, 2026

About the Producer

The Peterson Family has guided Hacienda La Esmeralda for decades, shaping it into one of Panama’s most celebrated and awarded coffee producers. Since acquiring the estate in the late 1960s, the family has built a legacy grounded in innovation, precision, and an unrelenting pursuit of flavour excellence. Their pioneering work with the Geisha variety set a global benchmark for quality — and even today, Esmeralda continues to break records, recently achieving the highest price at the 2025 Best of Panama auction. Each generation carries this commitment forward with sustainability, research, and respect for terroir at the core of their craft.
About the Farm

Located in the highlands of Boquete, Panama, Hacienda La Esmeralda spans several micro-farms, including Jaramillo, Cañas Verdes, and El Velo, sitting between 1,500 and 1,800 masl. Once a cattle pasture, the estate became a legendary coffee origin after the rediscovery of Geisha in 2004. Its rich volcanic soil, cool mountain air, and unique microclimates create the ideal conditions for expressive, complex coffees that showcase Panama’s extraordinary terroir.

Washed

This 6AFB lot from Hacienda La Esmeralda is had two distinguishing steps beyond a typical wet process: after depulping, the parchment is fermented in cold water ("fermentado en frío") rather than at ambienttemperature, then dried in a purpose-built, temperature- and humidity-controlled dark room for a slower, more stable dry than open-air beds allow — preserving the variety's signature jasmine, citrus and floral clarity.

How We Brew
•Dripper: Orea V4 Apex (or any flat-bottom dripper)
•Filter: Orea Type G, HiFlux Wave, or another fast-flow paper
•Ratio: 1:17 — 15g coffee, 255g water
•Water Temp: 88C to 92C
•Total Brew Time: ~2:00

Pour Timeline:
•0:00 — Pour to 50g, circular, 88C
•0:35 — Pour to 120g, center, 88C
•1:05 — Pour to 200g, center, 92C
•1:35 — Pour to 250g, circular, 92C

We brew these slow and even, giving the water time to move gently through the bed to enhanced the complexity.

For Filter

Ready to open:
Day 3 — can be aged and remain unopened til Day 24

After opening:
Enjoy within 30 days

Freshly roasted coffee needs time to “rest.” In the first few days, it’s still releasing CO₂, which can make your cup taste sharp or gassy. Giving it a little time helps the coffee open up, bringing out more clarity, sweetness, and a cleaner finish.