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Panama Hacienda La Esmeralda Jaramillo Geisha Buenos Aires – 3BNC Anaerobic Natural

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

An expressive anaerobic natural Geisha from Hacienda La Esmeralda’s Jaramillo, combining fragrant jasmine, juicy mandarin, ripe mango, and delicate honey sweetness.

Coffee Expression

The cup opens with aromas of blueberry, mango, lemon, and jasmine. As it cools, bright mandarin and delicate jasmine take centre stage, complemented by brown sugar and honey sweetness. Mango becomes more pronounced at a lower temperature, leaving a soft, tea-like aftertaste. Complex and bright, with juicy citrus acidity, a delicate floral character, and a smooth, sweet finish.

Producer

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

Coffee Details

  • Producer: Peterson Family
  • Farm: Hacienda La Esmeralda / Jaramillo
  • Lot: Buenos Aires – 3 BNC
  • Region: Boquete, Chiriquí, Panama
  • Altitude: 1,700 masl
  • Varietal: Geisha
  • Process: Anaerobic Natural
  • Roast Level: Extra Light

The Story

Grown at 1,700 metres above sea level at Jaramillo, this anaerobic natural Geisha offers a complex and vibrant expression. Juicy citrus and tropical fruit are balanced by delicate jasmine florals, while brown sugar and honey bring a rounded sweetness. Its soft, tea-like finish adds elegance and balance to the cup.

Elevation
1750 MT
Process
Natural Anaerobic
Variety
Geisha
Producer
Peterson Family

Additional information

Weight0.250 kg
HS Code

901210

Country of Origin

AE

Lot Type

Direct Trade

Origin

Panama

Farm

Jaramillo

Flavor Notes

Honey, Jasmine, Mandarin, Mango

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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