• 
                      
                        Load image into Gallery viewer, Varietal Garden Esmeralda Bundle
  • 
                      
                        Load image into Gallery viewer, Varietal Garden Esmeralda Bundle
  • 
                      
                        Load image into Gallery viewer, Varietal Garden Esmeralda Bundle
  • 
                      
                        Load image into Gallery viewer, Varietal Garden Esmeralda Bundle
  • 
                      
                        Load image into Gallery viewer, Varietal Garden Esmeralda Bundle

Panama

Varietal Garden Esmeralda Bundle - Pacamara, Laurina, SL28 & Washed Geisha

The Varietal Garden Rare Esmeralda Bundle consists of four lots from Hacienda La Esmeralda. The coffees are sold exclusively in bundles, with the exception of the two Geishas. 


  • Pacamara
    A floral & rich coffee
    Natural
    100g (3.5oz)

  • Laurina
    A floral & acidic coffee
    Washed
    100g (3.5oz)

  • SL28
    A sweet & rich coffee
    Washed
    100g (3.5oz)

  • Washed Geisha
    A floral & balanced coffee
    Washed
    100g (3.5oz)

More
Regular price
$101.00

incl. vat/tax

Sale price
$101.00

incl. vat/tax

Regular price
Sold out
Unit price
per 
Notify Me When Available

Producer
Hacienda La Esmeralda

Limited Release
Only one per customer

Process
Natural & Washed

Grown in the varietal garden of Esmeralda’s El Velo farm

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, in 2004 the Peterson family shook the coffee world by breaking the world record price for a lot of coffee, 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.

The Varietal Garden

This year, we have tightened our connection with this iconic farm. We have visited during our coffee travels, keep in touch each year around harvest time, and always cup samples of consistently some of the finest coffees in the world. For this harvest we were incredibly excited to be involved in this small project, where Esmeralda grow small plots of several varietals on one of their small farms.

At El Velo, where this year’s natural Geisha was grown, there are several tiny experimental plots; 0.7ha of SL-28, 1.8ha of Pacamara and 1.1ha of Bourbon Pointu, better known as Laurina. Geisha and Catuai are the only varietals that Esmeralda produce in larger scales. These experimental varietals produce extremely small amounts of coffee each year, and we are one of a very small number of roasters worldwide that have been given access to these lots this year.

Due to this, the amount we have been able to purchase is very limited, so we are only able to release a very small number of these special bundles, offering a wider taste of the terroir of Hacienda La Esmeralda. The incredible production expertise and systemic quality creation that Esmeralda have become so renowned for are present in each of these cups, showcasing the vital importance of varietal choice for specific terroir.

Geisha

This bundle includes the Washed Geisha. This lot specifically comes from Esmeralda’s Jaramillo farm, and uses a rather non-traditional washed process. The Jaramillo farm is where the iconic first lot of Geisha was harvested, and the coffee grown here still displays the clearest aromatic signature of all Esmeralda Geishas.

Due to Esmeralda’s incredible level of separation and traceability, we know that this lot was picked on the Noria lot of the farm at 1660 masl, on the 10th of March this year. Before being washed and dried on raised beds, this lot was subject to an anaerobic fermentation of 60 hours. The coffee was first depulped and placed in a plastic tank, before a saccharomyces yeast strain is added and the tank is sealed.

This slow controlled fermentation adds a juicy and rich feel to the cup, without overshadowing any of the floral and citrus character that we so cherish in these fine coffees from Esmeralda. This results in a truly spectacular final cup with clear aromas of bergamot and jasmine, while the stone fruit character we often find in Esmeralda’s Geishas moves more towards fresh citrus, with a delicate body reminiscent of iced tea.

A limited lot from Esmeralda’s varietal garden; a soft and floral natural Pacamara with stewed berry notes

The first coffee

Pacamara

The Pacamara lot is processed as a natural, showcasing the complexity of the varietal while helping to round out some of the herbal qualities it is often known for. Here, these are softened into deep florals, on a base of sweet berry yoghurt.

The Pacamara plot is only 1.8 hectares, and lies at one of the highest points of the farm at 1850 masl.

Coffee expression:

A floral & rich coffee

A limited lot from Esmeralda’s varietal garden; a fresh and aromatic washed Laurina, Napoleon’s chosen coffee varietal

The Second Coffee

Laurina

The Laurina lot is washed, showcasing the crisp citrus character of this varietal, one that Napoleon himself was said to prefer. The aromatic character here is also rather unique to Laurina, reminiscent of a fresh autumnal forest.

The Laurina plot is only 1.1 hectares, and lies high on the farm at 1750 masl.

Coffee expression:

A floral & acidic coffee

A limited lot from Esmeralda’s varietal garden; a rich and sweet washed SL28 from the El Velo farm

The third coffee

SL28

The SL-28 lot is washed, and showcases a rather different side of the varietal than we are used to. Here the sweetness is much deeper, and the acidity much lower than we find in Kenyan examples of this iconic varietal. This gives an impression more similar to SL28’s Bourbon heritage, with a caramel sweetness and notes of milk chocolate.

The SL28 plot is only 0.7 hectares, and lies at one of the highest points of the farm at 1850 masl.

Coffee expression:

A sweet & rich coffee

The quintessential washed Esmeralda Geisha, with clear white florals and delicate fresh citrus in a tea-like cup

The fourth coffee

Washed Geisha

Showcases the full potential of Esmeralda Geisha, with the quintessential clarity of floral and citrus aromatics backed up by a sweet and delicate experience in the cup.

Grown on the Noria plot of Esmeralda’s Jaramillo farm, where the Geisha varietal was initially discovered.

Harvested on the 10th of March earlier this year.

This lot specifically comes from Esmeralda’s Jaramillo farm, and uses a rather non-traditional washed process. The Jaramillo farm is where the iconic first lot of Geisha was harvested, and the coffee grown here still displays the clearest aromatic signature of all Esmeralda Geishas. Due to Esmeralda’s incredible level of separation and traceability, we know that this lot was picked on the Noria lot of the farm at 1660 masl, on the 10th of March this year. Before being washed and dried on raised beds, this lot was subject to an anaerobic fermentation of 60 hours. The coffee was first depulped and placed in a plastic tank, before a saccharomyces yeast strain is added and the tank is sealed. This slow controlled fermentation adds a juicy and rich feel to the cup, without overshadowing any of the floral and citrus character that we so cherish in these fine coffees from Esmeralda. This results in a truly spectacular final cup with clear aromas of bergamot and jasmine, while the stone fruit character we often find in Esmeralda’s Geishas moves more towards fresh citrus, with a delicate body reminiscent of iced tea.

Coffee expression:

A floral & balanced coffee

Technical Data

  • Producer

    Hacienda La Esmeralda
  • Region

    Boquete
  • Altitude

    >1660 masl
  • Varietal

    Pacamara, Laurina, SL28 & Geisha
  • Process

    Natural & Washed
  • Harvest

    March 2021

Washed Process

The washed process involves completely removing both the cherry and the mucilage from the outside of the parchment with the use of friction, fermentation and water. After being harvested, the coffee cherry is then sliced open by either a metal or a sharp plastic blade.

The two seeds (also known as beans) are pushed out of the cherry, which leaves the seed with mucilage as their outermost layer. It is essential in the washed process that all mucilage is removed from the seed which leaves only the flavour that developed in the cell structure of the seed prior to processing.


EN
USD $