Panama Esmeralda Geisha Portón Oro Yeast


Panama Esmeralda Geisha Portón Oro Yeast

Monday Roast Feb. 24th

Regular price $69.95 Sale


This coffee is a MONDAY ROAST and it will be ROASTED: Feb. 24th

Please order by Sunday, 11:59 pm PST, to be placed on the roast queue to receive that week’s roast.  

Monday roasts are only roasted on Mondays.

If your order contains other coffees, your entire order will be held to ship together once Monday roast has been roasted.


REGION: Alto Quiel     FARM:  El Velo     FARMERS:  Peterson Family
ALTITUDE:  1879 M     VARIETAL:   Geisha     PROCESS:  Special Process     ROAST:  Medium | Light


Esmeralda Special Geisha is a collection exhibit the classic aromatics that have made people from all over the world fall in love with Geisha coffee:   floral, fruity, high citric acidity, bold cup and juicy body. This 94 point coffee starts off with a sweetness of peach, strawberry and a citrus of bergamot. Every coffee in Hacienda La Esmeralda is picked at the absolute peak of ripeness, and this in combination with Esmeralda Special Geisha is a collection high altitude leads to a sweet, bright, delicious cup.

Ken Davids of Coffee Review is 94 POINTS - Nov 2019 assessment describes our Panama Esmeralda Geisha Portón Oro Yeast as: 

"Floral-toned, bright, citrusy. Star jasmine, bergamot, sandalwood, maple syrup, baking chocolate in aroma and cup. Sweet-tart structure with crisp, juicy acidity; plush, syrupy mouthfeel. Cocoa-toned finish with undertones on bergamot and star jasmine."


 Find out more about Coffee Review.

Produced at El Velo Farm by the Peterson family entirely of the Geisha variety of Arabica and processed by the natural method, meaning the beans were dried inside the fruit rather than after the fruit has been removed, as is the case with wet-processed or “washed” coffees. This processing procedure included an inoculation of Panama Esmeralda Geisha Portón Oro Yeast applied to the coffee fruit during the first stage of drying.

An exceptionally high-toned natural-processed Panama Geisha coffee with especially vibrant acidity, balanced structure, and deep floral notes throughout the profile.



Esmeralda Special Reserve, an award-winning coffee collection that has garnered continuous international prizes since we first introduced it fifteen years ago. It is sold by direct trade, outside of the Esmeralda Auction, in small quantities. At Esmeralda we hand-pick the ripest, reddest cherries. Our careful attention ensures an elegant and complex cup, with notes of jasmine, stone fruit and bergamot. Nurtured in the volcanic soils of Boquete and sprinkled with the mists of the Pacific and Atlantic Oceans, this is an exceptional Esmeralda Geisha. To produce Panama Esmeralda Geisha Portón Oro Yeast, we use only recycled water, sourced from the highlands near our mill. Proceeds from this coffee have gone to such programs as a school for our pickers’ children during harvest with hot meals; a supply of rice, beans, and sardines for all harvesters and their families while they live on the farm; and a bi-annual bonus of at least 30%. Natural processed coffee in anaerobic fermentation with special yeast inoculation for 4 days.

El Velo is the newest of Hacienda La Esmeralda’s farms, purchased in 2012. This 50 hectares farm is the only one that is flattened out into rows. The farm is planted with Geisha and Catuai varieties in production, as well as tiny lots of more exotics varieties like Laurina, Pacamara, Mocca and SL28, along with some 400+ other accessions obtained from CATIE as part of a long-term exploration of commercial viability.

Esmeralda Special Geisha is a collection of high elevation Geisha (1,600 – 1,800 masl) with cupping scores of over 90 points. Coming mostly from our Jaramillo and Cañas Verdes farms, Esmeralda Special Geisha lots are invariably the highest quality Geishas we sell. Though altitude presents challenges for growing and harvesting, it is up in the mountains of Boquete that the unique floral and citrus aromatics of geisha coffee sing brightest. Esmeralda Special Geisha is available both washed and natural processed and ranges in size all the way down to less than one bag of green coffee. Therefore, extra care must be taken to process these small amounts.

Harvesting is the challenging art of picking just the ripest coffee cherries from the coffee trees, while making sure not to disturb any under-ripe cherries that have not yet developed their full flavor potential.

This attention to details requires concentration and commitment from our pickers. Because of the premium we receive from our Geisha coffees, we are able to pay our harvesters three times the standard price, ensuring that their livelihood is sustainable and their work is immaculate.

Careful harvesting is a critical step in producing high quality coffee with complex taste profiles. If beans are picked unripe their full potential will not be unlocked, and even a few beans can substantially affect the flavor profile of our microlots. This sensitivity  has become apparent to us thanks to our rigid lot separation, another aspect of our careful approach to harvesting. By carefully dividing each lot as it is picked, we can target specific clusters of trees and times of harvesting with high accuracy, allowing us to build unique microlots for our most quality-conscious buyers.

The farm is planted from  1,650-1,900 masl, though the land continues up the mountain all the way to 2,900 masl, where there is a nature reserve home to the famous Quetzal and other endangered birds.

The farm jumps up from rolling hills on its lower part to steep 40 degree inclines higher up, making harvesting a manual and challenging affair. There had been coffee planted on the lower parts of the farm, as many as 15 different sub-varieties, little hybrids out of Costa Rica and Brazil, and in 1997 the Peterson family decided to plant higher up. 

It is these high altitudes that really make the Geisha‚ bright, floral aromatics express themselves. With cooler temperatures and massive shade trees that have been standing for ages, it turns out that Jaramillo is the perfect place for this variety to have landed. To this day many of our top performing micro-lots of Geisha coffee come from little patches on the slopes of Jaramillo.



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