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Panama Hacienda La Esmeralda El Velo Geisha Higo – 8 FB Washed

Tasting notes
Rich Floral, Fruity-flavored coffee in every sip.
:250grams
:Whole Bean

An elegant washed Geisha from Hacienda La Esmeralda’s El Velo, bringing together delicate jasmine florals, juicy apricot, and bright citrus notes of blood orange and lemon.

Coffee Expression

The cup opens with fresh lemon peel, yellow plum, and gentle sugarcane sweetness. As it cools, orange blossom, apricot, and bergamot unfold, leading into a refreshing finish of lemon, blood orange, green tea, and jasmine. Impeccably clean and complex, with bright acidity, a light tea-like body, and a delicate floral finish.

Producer

Produced by the Peterson Family at Hacienda La Esmeralda’s El Velo farm in Boquete, Chiriquí, Panama.

Coffee Details

  • Producer: Peterson Family
  • Farm: Hacienda La Esmeralda / El Velo
  • Lot: Higo – 8 FB
  • Region: Boquete, Chiriquí, Panama
  • Altitude: 1,750–1,900 masl
  • Varietal: Geisha
  • Process: Washed
  • Roast Level: Extra Light

The Story

Grown at 1,750–1,900 metres above sea level at El Velo, this washed Geisha showcases a beautifully clean and expressive profile. Bright citrus and delicate florals are complemented by stone-fruit sweetness, while bergamot and green tea bring a refined, tea-like character to its elegant finish.

Elevation
1750 MT, 1900 MT
Process
Washed
Variety
Geisha
Producer
Peterson Family

Additional information

Weight0.3 kg
HS Code

901210

Country of Origin

AE

Lot Type

Direct Trade

Origin

Panama

Farm

El Velo

Flavor Notes

Apricot, Blood Orange, Jasmine, Lemon

Main Cup Profile

Floral, Fruity

Coffee Profile

Roast level and cup character at a glance.
Roast
Dark
Light
Acidity
Bitterness
Sweetness

Brewing Guide

Step-by-step recipes for this coffee.

This allows us to brew an immersion method followed by percolation.
Dose
17 g
Water
255 ml
Ratio
1:15
Temp
91°C
Time
3:00–3:20
  1. Place the filter and rinse with hot water.
  2. Add the coffee and close the switch.
  3. Pour 120 ml of water to fully immerse the grounds.
  4. Allow the coffee to steep for about 1 minute and 20 seconds.
  5. Open the switch and continue brewing.
  6. Pour the remaining 135 ml slowly, in gentle circles, allowing the water to move evenly through the bed.
Adjust grind size if the drawdown falls outside this range. Serve and drink while warm.

A percolation method of brewing.
Dose
15 g
Water
240 ml
Ratio
1:16
Temp
91°C
Time
2:20–2:40
  1. Rinse the filter and discard the water.
  2. Grind coffee medium coarse and add to the dripper.
  3. Begin with a 45 ml pour, slow and even.
  4. Allow the coffee to bloom for 30 seconds.
  5. Continue pouring in circles until reaching 135 ml.
  6. Pause briefly, letting the coffee draw down till 1 minute.
  7. Finish with a centered pour to 240 ml.
If needed, refine the grind to slow or speed extraction. Pour. Taste. Adjust next time.

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