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100g Esmeralda Natural

100g Esmeralda Natural

A soft and perfumed natural Geisha from the Peterson family, celebrating the 20th Anniversary of their discovery of Geisha

Regular price Kr. 449,00 DKK
Regular price Sale price Kr. 449,00 DKK
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Coffee Expression A soft and perfumed natural Geisha from the Peterson family, celebrating the 20th Anniversary of their discovery of Geisha

Producer Grown on the Guabo plot of Esmeralda’s El Velo farm, the newest and highest altitude addition to the Esmeralda family.

100g (3.5oz) - Whole Bean Coffee / Both for filter and espresso

Brewing Advise

Water is one of the most critical components of an excellent coffee experience. We recommend using mineral water of a soft Total Dissolved Solids count, ideally below 150 ppm. 

Rested coffee During the resting process, harsh and astringent flavors, which can even be perceived as a ‘roast’ character, soften out, allowing a clearer and brighter expression of the coffee’s character to shine.  

We recommend resting our coffees for at least 10 days after the roast date, and we often find excellent results, especially for particularly dense coffees, beyond 6 weeks.

Brewing Our straightforward approach to coffee carries over into brewing. We recommend our roasted coffee for all brew methods, regardless of whether it is immersion, percolation or espresso. We believe that there is one correct way to roast a single coffee, roasting lightly, in such a way as to release its innate qualities and showcase its quality. Learn more about different brewing techniques and specific brew guides here.

Technical Data

Producer The Peterson Family

Region Boqueté

Altitude 1850 masl

Varietal Geisha

Process Natural

Harvest March 2024

Hacienda La Esmeralda

Hacienda La Esmeralda requires almost no introduction within the world of coffee. Starting mainly as a cattle farm in the mid 20th Century, 20 years ago the Peterson family shook the coffee world by breaking the world record price for a lot of coffee in 2004, composed entirely of a newly re-discovered varietal - Geisha.

In the years since, Esmeralda have continued to push boundaries, both for coffee quality and for price. Their yearly auction produces some of the most stunning coffees we have ever tasted, and is renowned for the high prices received, and for the difficulty of securing a specific lot. 

As seems fitting for a coffee produced at Hacienda La Esmeralda, this lot is 100% Geisha. Although Geisha shot to stardom thanks to Esmeralda in 2004, its story starts much earlier. A native Ethiopian varietal, Geisha was isolated by British researchers in the Gesha region of Ethiopia in the 1930’s, and thereafter studied at research stations in Kenya and Tanzania.

It was much later introduced into Panama during an outbreak of leaf rust, due to observed resistance to the disease. The varietal was planted sporadically, blended into lots with other varietals, and mainly forgotten about until the Petersons cupped a small amount separately at their farm in 2004, and from there started the rise of Geisha within specialty coffee. The Geisha varietal, planted at high altitude in the Volcan Baru terroir, unveiled its crisp citrus and floral aromatics for the first time, and stunned cuppers at that year’s Best of Panama auction. Nowadays Geisha lots, especially from Panama, have seen skyrocketing auction prices, starting from $21 dollars per pound in 2004, a record at the time, to a new high of $4500/lb in 2023. 

This lot specifically comes from Esmeralda’s El Velo farm, and uses a very careful natural process. The El Velo farm was purchased in 2012, so is the most recent addition to the Esmeralda family. The climate here is rather cool due to the influence of Panama’s Atlantic coast, and the high altitude leads to slow maturing cherries with great intensity and sugar content, perfect for producing excellent naturals. This lot was picked on the Guabo plot of the farm at 1850 masl, before being fermented in a sealed tank for around 36 hours. The Petersons have placed these tanks in air-conditioned rooms at a temperature below 15°C, leading to greater control and a cleaner cup profile. The tanks also rotate during the fermentation, leading to more evenness. This is followed by careful drying, this time in a humidity and temperature controlled dark room. 

This careful, even fermentation and meticulous drying results in an incredibly clean cup, while enhancing the Geisha’s ripe fruit intensity. This results in a spectacular final cup with clear aromas of jasmine and lavender, while the stone fruit and soft berry character is reminiscent of stewed peach and ripe strawberry.


Experience both Natural and Washed Esmeralda

This year we were fortunate enough to access both the Washed and Natural Geisha from Hacienda La Esmeralda. Where this Natural lot showcases the full aromatic potential of Esmeralda Geisha, backed up by a deep and complex richness from the natural process, with both berry and stone fruit character, the Washed has more of the quintessential clarity from the Geisha with floral and citrus aromatics backed up by a sweet and delicate experience in the cup.