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Panama Hacienda La Esmeralda Jaramillo Geisha Maria Abajo – 7 NB Natural

Tasting notes
Rich Floral, Fruity-flavored coffee in every sip.
:80grams
:Whole Bean

A beautifully expressive natural Geisha from Hacienda La Esmeralda’s Jaramillo, bringing together fragrant orange blossom, juicy apricot, ripe blueberry, and a rich, wine-like sweetness.

Coffee Expression

The cup opens with delicate jasmine, orange blossom, and blueberry aromatics. As it cools, nectarine and apricot develop alongside sweet blueberry, creating a juicy and layered profile. At a lower temperature, notes of grapes, blood orange, and molasses emerge, bringing a rich, wine-like depth. Bright and complex, with a smooth mouthfeel, lively acidity, and a sweetness that becomes more pronounced as the cup cools.

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: Maria Abajo – 7 NB
  • Region: Boquete, Chiriquí, Panama
  • Altitude: 1,700 masl
  • Varietal: Geisha
  • Process: Natural
  • Roast Level: Extra Light

The Story

Grown at 1,700 metres above sea level at Jaramillo, this natural Geisha offers a layered expression of fruit and florals. Its profile moves from fragrant jasmine and orange blossom into juicy stone fruits and blueberry, developing a deeper, wine-like character as it cools. Blood orange and molasses bring a rich sweetness, while its lively acidity and smooth texture create a refined, evolving cup.

Elevation
1750 MT
Process
Washed
Variety
Geisha
Producer
Suarez Family

Additional information

Weight0.370 kg
HS Code

901210

Country of Origin

AE

Lot Type

Direct Trade

Origin

Panama

Farm

Jaramillo

Flavor Notes

Apricot, Blueberry, Molasses, Orange Blossom

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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