Gesha
Washed
Hacienda La Esmeralda, Leon 5FB

Tastes Like: Citrus, White Floral, Honey

Origin: Quiel, Hacienda La Esmeralda, Chirquí, Panama

Variety: Gesha

Producer: The Peterson Family

Elevation: 1,750 masl

Process: Washed

Abstract / Cup Profile 

This washed Gesha from Hacienda La Esmeralda’s Higo lot presents a clean, aromatic profile centered on citrus, white florals, and honey-like sweetness. The cup is citrus forward with expressive supporting sweetness like honey in a floral tea, where the extended cool fermentation and slow raised-bed drying support sweetness and definition without the use of fermentation before drying. 

Farm / Producer

Hacienda La Esmeralda is produced by the Peterson family in Boquete, Chiriquí, Panama, and is closely associated with the modern recognition of Panama Gesha. This lot comes from Higo, a section of the El Velo farm in Quiel, harvested on March 26, 2026. The provided lot information lists the Higo production area at +1,750 masl, with nine-year-old coffee trees and 7.3 hectares in production.

El Velo is one of Hacienda La Esmeralda’s newer farms and is planted with Gesha, Catuai, and smaller plantings of other varieties. The farm sits within Hacienda La Esmeralda’s broader high-elevation system, where careful lot separation, precise harvesting, and controlled post-harvest protocols are central to how the Peterson family presents distinct microlots.

Processing

This coffee is washed. After harvest, the cherries were depulped and fermented for 96 hours in a low-temperature room before being dried slowly on raised beds for 20 days. This style of washed processing is designed to remove fruit material from the seed while allowing controlled fermentation time to develop sweetness and structure. The slow raised-bed drying should help preserve clarity and evenness, supporting a cup that remains clean, aromatic, and transparent to the Gesha variety.

This coffee is washed. After harvest, the cherries were depulped and fermented for 96 hours in a low-temperature room before being dried slowly on raised beds for 20 days. This style of washed processing is designed to remove fruit material from the seed while allowing controlled fermentation time to develop sweetness and structure. The slow raised-bed drying should help preserve clarity and evenness, supporting a cup that has clean and expressive citrus characteristics with fresh floral aromatics.