Guabo 2 Gesha Natural

This silky natural-process Gesha opens with sweet aromas of berry jam, honey, and prune. Pomelo, orange sherbet, and apple blossom notes accompany blackberry sweetness and crisp pomelo acidity in the cup. Apple blossom lingers in the finish with a touch of semi-sweet chocolate.

Includes a booklet with tasting notes, brewing suggestions, a detailed map with farm information, and a bit of Hacienda La Esmeralda history.

Details

Producer: Hacienda La Esmeralda Farm: El Velo Region: Quiel, Boquete Altitude: 1,850 masl Varietal: Gesha Process: Natural Roast: Light Notes: Berry Jam, Pomelo, Apple Blossom

Available whole bean only in a 50g jar or a 4oz pouch. This coffee roasts and ships on Mondays + Thursdays only.

The Story

El Velo is one of the newest of Hacienda La Esmeralda’s farms, purchased in 2012. This 50 hectare farm is the only one where the flat landscape allows a more uniform pattern, in rows. The farm is planted with Gegsha and Catuai varieties, as well as with smaller lots of exotic varieties like Laurina, Pacamara and SL34. In addition there are some 400+ other accessions, which are part of Esmeralda’s research initiatives, and were obtained from CATIE.

The farm is planted from 1,650-1,900 masl, although the nature reserve continues up the mountain all the way to 2,900 masl, and is home to the famous Quetzal and other endangered birds.

Direct Trade

We've been proud to offer Geshas from Hacienda La Esmeralda for more than a decade. All of their farms are Rainforest Alliance Certified, attesting to Esmeralda's sustainable practices: reuse of leftover coffee pulp as a fertilizer; forest maintenance along watersheds; timing coffee tree pruning around bird nesting season; use of hydroelectricity and sustainable wood burning to run the coffee mill; and more.

On our most recent visit, in April 2023, our green coffee buyer was impressed by the Petersons' continued spirit of experimentation. They are testing 32 different processes, including combinations of fermentations, yeast inoculations, and drying techniques. Working with a local university, they have begun isolating and culturing native yeasts found at their farms and on coffee cherries, including different genera such as Pichia, Candida, and Saccharomyces. The various yeasts have been used to inoculate coffee fermentations, with the most successful trials increasing the floral and stone fruit qualities inherent to Gesha when compared to commercial alternatives.

The Guabo 2 Gesha Natural, sourced from the Quiel region of Boquete, Panama, represents a meticulous collaboration with the renowned producers at Hacienda La Esmeralda. This lot features the Gesha varietal, a plant celebrated globally for its distinct floral and tea-like clarity. By utilizing a natural process, the producers allow the coffee cherry to dry intact, a technique that often imparts a syrupy body and complex sweetness to the final cup.

Roasted by PT's Coffee Roasting, this specific selection highlights a vibrant profile of berry jam, pomelo, and apple blossom. When evaluating such nuanced characteristics, enthusiasts often consult a flavor wheel to better identify the interplay between the bright citrus notes and delicate floral aromatics. Grown at 1850 masl, this coffee serves as a prime example of how high-elevation cultivation and careful post-harvest handling can elevate the inherent qualities of the Gesha variety.