Hacienda La Esmeralda Special Geisha Collection

Hacienda La Esmeralda Special Geisha Collection

Name: Hacienda La Esmeralda Special Geisha Collection
Brand: Blackboard Coffee Roasters
SKU: SR_HLE_BUNDLE_300G
Price: 215.0 AUD
Availability: InStock

Noria 3BANC Natural - Noria 4FB Washed - Montaña 7FB Washed

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Description Description

Hacienda La Esmeralda needs no introduction. This exclusive experience to brew three micro lots that showcase precision processing and high-elevation terroir from Jaramillo and Cañas Verdes farms in Panama well know for their results in the Best of Panama.

Expect hallmark florals and layered sweetness across the lots: jasmine aromatics with strawberry and plum in Noria 3 BANC Natural, yellow peach and brown sugar in Noria 4 FB Washed, and lavender, guaba and vanilla in Montaña 7 FB Washed.

Each lot is carefully roasted for clarity to showcase the terroir. Choose your favourite geisha lot or grab the bundle to enjoy each of them.

Flavour Profile: Flavour Profile:

Noria 3 BANC Natural: Jasmine, strawberry and plum
Noria 4 FB Washed: Jasmine, yellow peach and brown sugar
Montaña 7 FB Washed: Jasmine, lavender, guaba and vanilla

Producer

Hacienda La Esmeralda

Region

Noria: Jaramillo - Montaña: Cañas Verdes

Country

Panama

Altitud

Noria: +1662 MASL - Montaña: +1690 MASL

Meet the coffees:

Jar of Hacienda La esmeralda Panama Geisha natural noria lot coffee on a white background

Noria 3 BANC Natural

Flavour Profile:

Jasmine, strawberry and plum

Processing Method:

Noria 3 BANC was harvested from the Noria lot in Hacienda La Esmeralda’s Jaramillo farm on February 6th, 2025. After harvest, the coffee cherries were pre-dried for 3 days outside on raised beds and then fermented for 5 days in a stainless steel anaerobic tank in a cold fermentation room. Finally, the drying phase was completed in a climate - controlled drying room for 45 days.

Brew Recipe:

Dose: 15g of coffee
Yield: 225g of water
Ratio: 1:15
Brew Time: 2:20 min
Water Temperature: 95°C

Noria 4 FB Washed

Flavour Profile:

Jasmine, yellow peach & brown sugar

Processing Method:

Noria 4 FB was harvested from the Noria lot in Hacienda La Esmeralda’s Jaramillo farm on February 22nd, 2025. After harvest, the coffee cherries were depulped, and subsequently fermented in a low temperature room for 72 hours. This microlot coffee was slowly dried on raised beds for 22 days. Noria 4 FB has notes of jasmine, stone fruit, and brown sugar.

Brew Recipe:

Dose: 15g of coffee
Yield: 240g of water
Ratio: 1:16
Brew Time: 2:40 min
Water Temperature: 97°C

Jar of Hacienda La esmeralda Panama Geisha washed noria lot coffee on a white background

Jar of Hacienda La esmeralda Panama Geisha washed montana lot coffee on a white background

Montaña 7FB Washed

Flavour Profile:

Jasmine, lavender, guaba & vanilla

Processing Method:

Montaña 7 FB was harvested on February 27th, 2025 from the Montaña lot in Hacienda La Esmeralda’s Cañas Verdes Farm. After harvest, the coffee cherries were depulped, and subsequently fermented in a low temperature room for 96 hours. This microlot coffee was slowly dried on raised beds for 17 days.

Brew Recipe:

Dose: 15g of coffee
Yield: 240g of water
Ratio: 1:16
Brew Time: 2:40 min
Water Temperature: 97°C

Meet the Producer:

Producer: Hacienda La Esmeralda

“Hacienda La Esmeralda is a coffee farm and we’re mostly known for being the first to bring the geisha variety to the world or to bring that flavour back into the world… in 2004.” — Rachel Peterson

“We were lucky enough to win all three of the categories of the Best of Panama 2025, the Geisha Washed, the Geisha Natural, and the Varietal.” — Rachel Peterson

Processing Method: Noria 3BANC Natural - Noria 4FB Washed - Montaña 7FB Washed

Recent changes at Esmeralda centre on climate and time used at Best of Panama 2025. Slow, steady drying. Tight temperature control during fermentation.

“We use a climate control drying room where we can control the humidity, we can control the temperature and we can control the airflow.” — Rachel Peterson

“It dries at a steady rate without having fluctuations in temperature or in humidity so much.” — Rachel Peterson

For washed lots they lengthen and cool fermentation to sharpen structure.

“The low temperature fermentation that we use for the washed coffee… usually going to be 48 hours, two days… versus the outside fermentations that we do, which will be 24 hours.” — Rachel Peterson