This lightly roasted Geisha features a floral aroma of jasmine, a silky body, and black raspberry acidity. Hibiscus and a white grape sweetness are present in the cup, rounding into an exquisite mango finish.
Available in 8 ounce Blue Label packaging only. Upcoming roast dates: 12/12, 12/14, 12/18, 12/19.
Producer: The Peterson Family
Farm: Hacienda La Esmeralda - El Velo Farm
Altitude: 6165 feet
Notes: Jasmine, Hibiscus, Mango
Esmeralda Geishas have earned the highest honors (and auction prices) in the specialty coffee world, and for good reason. These coffees are some of the most challenging to grow and process, but with staggering results.
Porton Pascua Washed Geisha
The Porton Pascua nanolot comes from the El Velo farm, located at 6165 feet in the mountains of Boquete, Panama. Although the altitude presents challenges for growing and harvesting, the volcanic soil and cool, humid nights bring out the finest qualities of the Geisha variety.
Due to the high premium these Geishas garner during auction, Hacienda La Esmeralda is able to pay its harvesters three times the typical wage, ensuring a good standard of living as well as the highest quality work.
By carefully dividing each lot as it is picked, specific clusters of trees are targeted during the harvest, building unique microlots for the most quality-conscious buyers.
The Washed Process begins by sending the coffee cherries to the receiving tank, where they are sent down a funnel by flowing water. Unripe cherries float to the surface and are discarded, leaving only the ripest cherries to fall into the depulping machine. The skin and pulp are separated from the beans and used for fertilizer, creating minimal waste. The beans continue to the demucilager, mechanically scrubbing the rest of the mucilage off and leaving the bean only protected by a layer of parchment. Once the coffee is fully washed, it sits in a holding tank until the next morning.
Depending on the weather and the size of the lot, coffee from Esmeralda will be dried one of two ways: on the patio or in the Guardiola electric dryer.
This nanolot is dried on a patio for 10 days, spread in thin layers and rotated regularly to be dried by the sun. This process requires constant observation and rotation of the beans until they reach 11% moisture content.
After the coffee is removed from the patio, it is stored in nylon grain bags to rest between 30 and 45 days. This “reposo” period helps to stabilize the enzymes in the bean.
A week prior to shipment, the coffee is hulled to remove the parchment layer, then sorted by size, density, and color to create consistent nanolots.
Finally, coffee is vacuum sealed in GrainPro and shipped to the winning bidder.