Hacienda La Esmeralda - SL34
Hacienda La Esmeralda - SL34
Natural · Cañas Verdes, Panama
This is our first lot from Hacienda La Esmeralda: a Cañas Verdes SL-34 natural chosen for its bright fruit, clear structure, and tea-like finish.
After harvest, the cherries were pre-dried on raised beds, then held in a cold anaerobic tank before a long, climate-controlled drying phase. The process keeps the profile clean, juicy, and well defined.
In the cup, expect cherry, jasmine tea, and honey, with a silky mouthfeel and a long, clean finish.
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Flavour Profile
Flavour Profile
The shape of the cup, before the flavour notes.
These six scales describe how this coffee presents in the cup — its structure, not its quality. Each position is descriptive, not a score.
Filter and espresso are profiled separately. The profile reflects how the coffee is intended to be brewed.
Perceived sweetness — not sugar. Restrained cups read clean and structured; pronounced cups taste riper and more generous.
Brightness and lift — not sourness. Soft acidity feels gentle and rounded; vibrant acidity has the sparkle of citrus or fresh fruit.
Texture and weight in the mouth — not strength. Tea-like coffees feel light, clean and refined; syrupy coffees feel denser, creamier and more coating.
How strongly the process shapes the taste. Traditional lets the origin speak plainly; expressive adds ferment-led character you can taste in the cup.
How long the flavour stays after the sip. Short finishes end cleanly and reset the palate; long finishes keep evolving after you swallow.
The intensity of the fragrance. Delicate aromatics sit quietly in the cup; strong aromatics reach you before the first sip.
Tasting Notes
Tasting Notes
Characteristics
Characteristics
- Farm: Cañas Verdes - Hacienda La Esmeralda
- Variety: SL 34
- Processing: Natural
- Altitude: 1750 MSL
- Farmer: Rachel Peterson
- Region: Cañas Verdes, Chiriquí, Panama
- Cup Score: 91
Recipe
Recipe
- Overview
Coffee: 20g
Brewer: Hario Switch
Paper: Sibarist Fast Cone
Water: 305ml @ 70-95°C
Grind Size: 10.5 (EK43s), Medium-Course
- Recipe:
0:00 - Low Temperature Bloom
Pour 50g of water at 80°C over the coffee grounds. Allow the coffee to bloom for 1:15 seconds. Make sure all coffee grounds are wet by shaking the brewer.
00:45 - Release the coffee
1:30 - Second Pour
Pour 84ml of water at 95°C steadily over 15 seconds.
2:00 - Third Pour
Pour 84ml of water steadily over 15 seconds.
2:30 - Fourth Pour
Pour 83ml of water slowly over 15 seconds (slow centre pour after 3 round pumps).
3:15 - Serve
Remove the Hario Switch and enjoy your perfectly brewed Geisha from the legendary Panamanian farm.
We recommend using a finer grind size—9 (EK43s) or 20 clicks (Commandante) - with the Hario v2, or Kalita Wave following the Tetsu 4:6 Brewing Method (grams x 15).


Hacienda La Esmeralda.
Explore the farm that redefined Geisha - people, process, and full traceability from mountain to cup.