Hacienda La Esmeralda Noria Anaerobic Natural Geisha 4ANC 100g

Flavour Notes passionfruit / white peach / bergamot / jasmine

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

From the record-breaking farm behind Best of Panama 2025.In 2025, Hacienda La Esmeralda once again captivated the global coffee community by setting two world records at the prestigious Best of Panama (BOP): 98.00 points for Geisha Washed and 97.00 points for Geisha Natural. These unprecedented scores, awarded by 22 international judges, reaffirm the farm’s leadership in producing the world’s finest Panamanian Geisha coffee.

The Noria Anaerobic Natural Geisha 4ANC showcases the Peterson Family’s pursuit of innovation in coffee processing. This bright and complex cup bursts with passionfruit and white peach, elegantly layered with bergamot and jasmine. Its vibrant acidity and silky body lead to a clean and refined finish—an extraordinary expression of both terroir and technique.

Processed with anaerobic natural fermentation: cherries are sealed in oxygen-free tanks to enhance fruity and floral nuances, then carefully dried on raised beds under controlled conditions for optimal flavour development and clarity.

Nestled in the highlands of Boquete, Panama, Hacienda La Esmeralda revolutionized the world of specialty coffee by popularizing the Geisha varietal. The Noria plot (1,600–1,900 meters elevation) provides the perfect microclimate to cultivate exceptional lots—now more celebrated than ever after the farm’s historic performance at Best of Panama 2025.

Hacienda La Esmeralda, located in the Panama · Boquete region, is widely recognized for its cultivation of the Geisha varietal. This specific lot, the Hacienda La Esmeralda Noria Anaerobic Natural Geisha 4ANC, is produced at elevations between 1600 and 1900 masl. By utilizing an anaerobic natural processing method, the producers influence the final cup profile, which Rosso Coffee Roasters describes with notes of passionfruit, white peach, bergamot, and jasmine.

Generally, Geisha coffees are prized for their distinct floral and tea-like clarity, while anaerobic processing often introduces unique fermentation-driven complexities that can shift the sensory experience. When evaluating such nuanced profiles, enthusiasts often consult the flavor wheel to better identify the interplay between the varietal’s inherent characteristics and the impact of the post-harvest techniques employed at the farm. This 100g offering represents a focused expression of the high-altitude terroir found within the Boquete region.