No products in the cart.
AED 3,600.00
A washed Geisha from the Nido plots of Hacienda La Esmeralda, first at Best of Panama 2025 with 98 points.
Coffee Expression
Jasmine, orange blossom and lemongrass on the first sip, then tangerine, bergamot and white peach. Blossom honey sweetness and a finish that keeps going.
Producer
Grown by the Peterson family in the Cañas Verdes section of Hacienda La Esmeralda, Boquete.
Coffee Details
Producer: Peterson family
Farm: Hacienda La Esmeralda, Nido plots
Region: Cañas Verdes, Boquete, Chiriquí
Altitude: 2,020 to 2,050 masl
Varietal: Geisha
Process: Washed
The Story
Nido is Spanish for nest. The plots sit inside forest that quetzals have nested in for as long as the family has farmed there, and the name comes from the birds. The Peterson family introduced Panama Geisha to the world at Best of Panama in 2004. In 2025 they won first place in all three categories, washed Geisha, natural Geisha and varietals, and this washed lot scored 98, the highest the competition has recorded.
Nido 7 is the lot name Hacienda La Esmeralda gave this washed Geisha. The cherries were picked by hand, washed and dried slowly, which keeps the lot's own character ahead of the process. We sat with the team at the farm again this July and tasted the newest harvest where it grew.
At the 2025 Best of Panama auction we bought the lot, GW-01, at US$30,204 a kilo, a record for a washed Geisha. It came home to Dubai, and this is it.
| Weight | 0.2 kg |
|---|---|
| HS Code | 901210 |
| Country of Origin | AE |
| Farm | NIDO |
| Flavor Notes | Bergamot, Blossom Honey, Jasmine, Lemongrass, Tangerine, White Peach |
| Grind Option | Whole Bean |
| Lot Type | Auction Lot |
| Main Cup Profile | Floral, Fruity |
| Origin | Panama |
| Weight | 15grams |
How We Brew at Julith
V60 Mugen Switch
This allows us to brew an immersion method followed by percolation.
Recipe
17 g coffee
255 ml water
Ratio 1:15
Water temperature 91°C
-Place the filter and rinse with hot water.
-Add the coffee and close the switch.
-Pour 120 ml of water to fully immerse the grounds.
-Allow the coffee to steep for about 1 minute and 20 seconds.
-Open the switch and continue brewing.
-Pour the remaining 135 ml slowly, in gentle circles, allowing the water to move evenly through the bed.
Total brew time should land between 3 minutes to 3 minutes 20 seconds.
Adjust grind size if the drawdown falls outside this range.
Serve and drink while warm.
How You Can Brew at Home
V60
A percolation method of brewing.
Recipe
15 g coffee
240 ml water
Ratio 1:16
Water temperature 91°C
-Rinse the filter and discard the water.
-Grind coffee medium coarse and add to the dripper.
-Begin with a 45 ml pour, slow and even.
-Allow the coffee to bloom for 30 seconds.
-Continue pouring in circles until reaching 135 ml.
-Pause briefly, letting the coffee draw down till 1 minute.
-Finish with a centered pour to 240 ml
The brew should complete between 2 minutes 20 seconds to 2 minutes 40 seconds.
If needed, refine the grind to slow or speed extraction.
Pour. Taste. Adjust next time.
A pressure based method of brewing.
Recipe
20 g coffee
40 g yield
Ratio 1:2
Water temperature 93°C
The extraction should complete between 26 seconds and 30 seconds.
If needed, refine the grind to slow or speed extraction.
Dial In Tips
Pull. Taste. Adjust next time.
Only logged in customers who have purchased this product may leave a review.
Reviews
There are no reviews yet.