This soft, syrupy gesha introduces itself with aromas of jasmine, pinot grigio, and raw sugar. We found flavors of bergamot, melon, and peach tea in the cup, with crisp green apple acidity. The lingering finish features hazelnut creme, grilled pineapple, and vanilla bean.
Available whole bean in an 8 oz. Blue Label tube, 8 oz. pouch, or 4 oz. pouch. This coffee roasts and ships on Tuesdays only—order by 4PM CT Monday to be included in Tuesday's roast.
Producer: The Peterson Family
Farm: Jaramillo, Hacienda La Esmeralda
Altitude: 5,578 feet | 1,700 masl
Notes: Peach Tea, Jasmine, Green Apple
It was in Jaramillo’s unique microclimate where gesha was rediscovered in 2004. With cool temperatures and massive shade trees that have been standing for ages, the perfumed jasmine and stone fruit notes in the geshas from this area are uniquely bright and kaleidoscopic. To this day many of La Esmeralda's top performing microlots come from patches on the slopes of Jaramillo. The lower areas of the farm are planted with catuai.
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.
In the washed process, harvested coffee is taken to a receiving tank where water is pumped in order to push it down a funnel. “Floaters”—unripe cherries that float on the surface—are discarded. The remaining cherries have their surrounding cherry skin and pulp mechanically separated by a machine.
The skin and pulp is collected to be used as fertilizer for the farms and pastures. The coffee is now comprised of the bean, surrounded by a layer of parchment (or pergamino), and covered in a sticky mucilage. A mechanical demucilager scrubs the mucilage off prior to drying.
Drying + Milling
During patio drying, coffee is laid on the patio to be dried by the sun. These coffees are spread in thin layers and rotated regularly to ensure an even drying.
After being laid out on the patio, the beans will dry for anywhere from 3 to 7 days depending on the sunlight and weather conditions. Starting at 7AM, the beans are turned over by workers to ensure even drying. The goal is 11% moisture content, which the mill manager is able to target with a moisture meter.
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, it is vacuum sealed in GrainPro bags and shipped.
Due to the high premium these coffees 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.
La Esmeralda's industry-leading environmental sustainability practices and support for employees and their families have made us proud to partner with the Peterson family for many years. Learn more on their website.
This coffee will be produced once a week, on Tuesdays. You must order by 4PM CT on Monday to be included in Tuesday's roast. All coffee and merchandise in your order will be produced and shipped on the same day unless you specify otherwise in the Order Notes section of your shopping cart. Please see our Shipping FAQs for more details.