Hacienda La Esmeralda Special Geisha Collection

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

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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.

  • 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

Rachel Peterson from Hacienda La Esmeralda holding coffee cherries

What our customers say

Special Reserve Coffee Frequent Questions

Special Reserve is where we get to play with world-class coffee. Sourced by our Managing Director Danny Andrade through direct ties to recognised farms like Hacienda La Esmeralda and La Palma & El Tucán and kotowa coffee farms. These lots are truly something special showcasing origin, terroir and the variety in every cup. This coffees have a cupping score of +90 points.

Our Special Reserve coffees are freshly roasted the same week we ship it to our customers. More than being fresh roasted coffee, this coffee crop is usually from the same year so it is also fresh green coffee.

The Special Reserve tier is carefully selected by its coffee quality and the work behind the lots. The farms behind this coffees are close relationships with Danny Andrade & Blackboard Coffee Roasters and sometimes we work together in the processing of the coffees with collaboration of Processing Methods Bootcamp.

In Blackboard Coffee Roasters values, creating real long lasting relationships with farmers where we share our experience on processing and supporting them to improve their coffee quality its vital for us.

Special Reserve is the most clear example of our close relationship with producers and it will spread to our Limited Release and Single Origin tiers in the future.

This coffees are carefully selected from world recognised farmers which national and international awards in different competitions. Also, some of this lots are only available in small batches and difficult to source and with a very high cost. As in the wine industry, producing amazing coffees is a craft and requires years of experience that will be seen in the quality of the coffee and the final price.