"Upon grounding, the dry aroma is lemon zest, bergamot, peach and floral notes. At first sip, the flavour of fresh lemon zest, peach then bergamot and jasmine began to unfold in the midsection along with hints of sweet floral. The texture is smooth, and the taste is clean and delicate. A delightful sensory experience."

The farm has a strong reputation for producing Geishas and other coffee varieties. It was originally founded by a Swedish individual named Hans Elliot, but the current owner is Rudolph Petersen, also from Sweden, who purchased it as a retirement project in the 1970s. During that time, the farm primarily relied on income from beef cattle sales, with coffee being a minimal part of their revenue. As the dairy cattle business grew, Petersen decided to further diversify and expand the coffee production, especially considering the rich coffee production history in the Boquete region.

The selection being discussed is part of the Private Collection series from Hacienda La Esmeralda. The collection includes various Geisha lots, with the main ones being Geisha Special, Private Collection, and Geisha 1500. However, as of 2021, Geisha 1500 is no longer being marketed, leaving the other two labels available.

Hacienda Esmeralda comprises four farms: Canas Verdes, El Velo, Jaramillo, and Palmira. The washed process Geisha being referred to is produced at the El Velo farm, which was acquired by Hacienda La Esmeralda in 2012. This farm spans 50 hectares and boasts a flat landscape, allowing for a more uniform planting pattern in rows. Geisha and Catuai varieties are predominantly grown on the farm, along with smaller plots of exotic varieties like Laurina, Pacamara, and SL-34. Additionally, there are over 400 other accessions obtained from CATIE as part of Esmeralda's research initiatives. The farm's elevation ranges from 1,650 to 1,900 meters above sea level, with a nature reserve that extends up the mountain to 2,900 meters above sea level. The reserve is home to various endangered bird species, including the renowned Quetzal.

Regarding the washed process, after the coffee cherries are harvested, they are taken to a receiving tank where water is pumped and directed through a funnel. Floaters, which are unripe and overripe cherries, are removed at this stage. Next, the coffee pulp and mucilage are mechanically removed through a de-pulping process. After de-pulping, the remaining coffee undergoes a 24-hour fermentation period in holding tanks before being moved for drying. The coffee is laid out on patios and exposed to the sun's reflection for drying. This process typically takes 7 to 9 days, during which the coffee is spread in thin layers and regularly rotated to ensure even drying. Throughout this drying period, the moisture content in the coffee beans decreases to around 10-12%.

Varietal : Geisha
Altitude : 1500 - 1800 masl
Origin : Alto Quiel, Boquete
Process : Washed