Esmeralda Aguila Natural Anaerobic Geisha 4BANC 100g

Flavour Notes

blackberry / dark grapes / strawberry / violet

Sweetness: ●●●●○ Acidity: ●●●●○ Body: ●●●○○

Hacienda La Esmeralda Aguila Natural Anaerobic Geisha 4BANC offers a vibrant and expressive cup, featuring tropical notes of pineapple and juicy strawberry, complemented by delicate floral undertones of violet. Its medium body and balanced acidity create a refreshing and complex profile.

This coffee is processed using the natural anaerobic method, where ripe cherries are sealed in oxygen-free tanks to enhance fruity and floral nuances. After fermentation, the cherries are carefully dried on raised beds under controlled conditions, preserving the coffee’s clarity and complexity.

About the Farm & Producer

Hacienda La Esmeralda is a renowned coffee farm located in the Boquete region of Panama, celebrated for its exceptional Geisha coffee. Established in 1967 by the Peterson family, the farm gained international acclaim in 2004 when their Geisha variety won the Best of Panama competition, setting a record price at auction.

The Aguila plot, situated at elevations between 1,600 and 1,900 meters, provides the perfect microclimate to cultivate exceptional lots. The farm's commitment to innovation and quality processing techniques has solidified its reputation as one of the world’s most exceptional producers of Panamanian Geisha.

Produced by Hacienda La Esmeralda in the Boquete region of Panama, the Esmeralda Aguila Natural Anaerobic Geisha 4BANC represents a meticulous approach to coffee cultivation. This lot features the Geisha varietal, a plant widely celebrated for its distinct floral and tea-like clarity. By utilizing a natural anaerobic processing method, the producers have influenced the final cup profile, which Rosso Coffee Roasters describes with notes of blackberry, dark grapes, strawberry, and violet.

While Geisha is often sought after for its delicate aromatic complexity, the addition of anaerobic fermentation can introduce deeper, more intense fruit-forward characteristics. When evaluating such nuanced profiles, tasters often refer to the flavor wheel to identify the specific interplay between the varietal’s inherent floral qualities and the fermentation-driven fruit notes. This specific offering from the 1600-1900 masl slopes of Boquete highlights the sophisticated intersection of high-altitude terroir and modern processing techniques.