Gesha
Anaerobic Natural
Hacienda La Esmeralda, Mario Arriba 6ANC

Tastes Like: Floral, Raspberry, Gamay

Origin: Mario Arriba lot, Jaramillo, Hacienda La Esmeralda, Boquete, Chiriquí, Panama

Variety: Gesha

Producer: The Peterson Family

Elevation: 1,650 masl

Process: Anaerobic Natural with Cold Drying

Abstract / Cup Profile

This Gesha presents a lifted, aromatic cup with fresh red and purple florals, fresh raspberry, and deep candied fruit notes that remind us of Gamay qualities. The anaerobic natural process adds a candied fruit aromatic layer, while the cup maintains enough clarity and structure to keep the florals and fresh fruit in focus.

Farm / Producer 

Hacienda La Esmeralda is the Peterson family’s estate in Boquete, Chiriquí, Panama, and one of the defining farms associated with Panama Gesha. The Mario Arriba lot is connected to Jaramillo, a cool, misty highland farm where Esmeralda’s lot separation and high-elevation Gesha plantings helped bring the variety’s floral profile into focus.

Jaramillo’s terrain is steep and manually harvested, with cool mountain air and established shade trees contributing to a slower, more aromatic expression of Gesha. In this lot, the site and variety provide a floral framework while the anaerobic natural processing emphasizes red fruit, sweetness, and candied aromatics.

Variety

Gesha is a variety best known in Panama for high cup quality at elevation and a profile that often emphasizes florality, delicate fruit, and tea-like structure. In this coffee, the variety gives shape to the cup: the floral aromatics and lifted acidity help balance the amplified raspberry and Gamay-like fruit from the anaerobic natural process.

Processing

Mario Arriba 6 ANC was harvested on March 9th, 2026 from the highest part of the Mario lot in Hacienda La Esmeralda’s Jaramillo Farm. After harvest, the coffee cherries were fermented for 6 days in a stainless steel anaerobic tank in Esmeralda's cold fermentation room. Finally, the drying phase was completed in a climate - controlled drying room for 35 days. An indoor facility with constant airflow and precise temperature and humidity control. The cold-drying stage supports a slower, more controlled finish, helping preserve florals and clarity while allowing the process-driven candied fruit character to remain integrated.

Why Hydrangea Chose This Coffee

We chose this lot because the processing added depth without obscuring the Gesha character. The cup balances fresh florals and raspberry-like fruit with a more candied, intense aromatic layer, creating a profile that feels expressive and composed rather than simply process-forward.