Trapiche 2AFB
"Upon grinding, delicate aromatics of orange blossom, citrus zest, and ripe berries begin to unfold. The cup opens with a bright and refined acidity, showcasing mandarin and sweet orange tones, layered with a gentle blueberry sweetness. As it cools, a soft honey-like sweetness emerges, rounding the profile with elegance. The finish is clean, floral, and silky, leaving a lingering impression of citrus and nectar-like sweetness."

Cabaña 2FB
"Upon grinding, expressive aromatics of red berries, sweet citrus, and stone fruit emerge, lifted by soft tea-like florals. The cup opens with a lively acidity, highlighting raspberry and orange zest, followed by a refined layer of Earl Grey tea that adds elegance and structure. As it cools, a gentle nectarine sweetness comes through, softening the profile. The finish is clean, fragrant, and tea-like, with a lingering impression of citrus and delicate florals."

Hacienda La Esmeralda is a Peterson family estate in Boquete, built around a long-term focus on lot separation and repeatable post-harvest discipline rather than treating the harvest as a single output. Their Cañas Verdes program is structured around named blocks that are picked and processed as distinct microlots, allowing traceability down to specific clusters of trees. For this release, Cabana Abajo 2FB and Trapiche 2AFB are offered.

Cañas Verdes sits in the Boquete highlands of Chiriquí, where cooler conditions extend maturation and make harvest timing more sensitive to weather shifts. The area is known for being remote and seasonally defined, with a shorter dry season that still stays relatively cool, supporting slow development. Within that landscape, small differences in exposure and airflow across blocks can translate into meaningful differences in cup structure and aromatic tone.

This season, the estate also leaned on improved temperature-stabilized drying capacity to keep conditions consistent when the weather made timing less predictable. Both lots are offered as Cold Fermented Washed process.

Both lots are Geisha, a variety the Petersons helped redefine in modern specialty coffee through careful separation by site and process. Geisha’s value here is not just its aromatic range, but how clearly it reflects block-level differences when handled as small, discrete lots. Presenting Cabana Abajo and Trapiche as a paired set keeps the variety constant while letting the drinker observe how two blocks diverge.

Each lot is selectively harvested and kept separate at intake, with lot codes that reflect both harvest pass and processing markers. The “2” indicates the pick pass number within that block; “F” denotes fermentation conducted in a cold room under tight temperature control; and “B” indicates raised-bed drying with airflow above and below. For Trapiche 2AFB, the added “A” marks an anaerobic fermentation step carried out in a sealed environment, with outcome shaped by variables such as time, temperature, pH, and cherry condition. Across these methods, the emphasis is steady conditions and time, including climate-managed drying to reduce humidity and temperature swings, followed by a minimum 30-day reposo rest in parchment before final milling and preparation.

Variety : Green Tip Geisha
Altitude : 1700 masl
Process : Cold Fermented Washed
Origin : Cañas Verdes Farm