What is specialty coffee?

Specialty coffee refers to high-quality coffee beans that are sourced from specific microclimates, carefully cultivated, harvested, and processed to bring out unique flavors and characteristics. It emphasizes quality, sustainability, and traceability throughout the entire coffee supply chain.

How is specialty coffee different from regular coffee?

Specialty coffee focuses on the quality and unique characteristics of the coffee beans, whereas regular coffee is more about mass production and consistency. Specialty coffee often has distinct flavors, and its beans are graded and scored based on attributes such as aroma, taste, and body.

What is single-origin coffee?

Single-origin coffee refers to coffee beans that are sourced from a single geographical region, farm, or producer. This can highlight the unique characteristics of the coffee beans influenced by the specific climate, soil, and processing methods of that region.

How is Geisha Coffee graded and scored?

Specialty Geisha Coffee is graded and scored using a standardized system developed by the Specialty Coffee Association. Beans are evaluated based on factors such as aroma, flavor, acidity, body, and balance. A coffee must score at least 80 out of 100 points to be considered specialty grade.

What are the best brewing methods for Geisha Coffee?

There is no one-size-fits-all answer, as the best brewing method depends on personal preferences and the specific characteristics of the coffee beans. Common methods include pour-over, French press, Aeropress, espresso, and cold brew. Experimenting with different methods can help you find the best way to showcase the unique flavors of Geisha Coffee.

How should I store Geisha Coffee?

To maintain freshness and flavor, store Geisha Coffee in an airtight container away from light, heat, and moisture. Avoid storing them in the refrigerator or freezer, as temperature fluctuations can negatively affect the taste and quality.

Panama Hacienda La Esmeralda Ethiopian Accessions

Name: Panama Hacienda La Esmeralda Ethiopian Accessions
Brand: Paradise Coffee
SKU: pn-ea-4oz
Price: 20.0 USD
Availability: InStock

Regular price $20 Sale price ~~$40~~

Unit price per

Weight:

4oz

12oz

5LB

Grind:

Whole Bean

Auto Drip

French Press

Quantity:

Coffee Profile

Continent: Central America

Country: Panama

Farm: Hacienda La Esmeralda

Process: Washed

Region: Boquete, Panama

Variety: 400 Ethiopian Accessions

Roast Scale

Light Medium Dark

Tasting Notes

Complex and unusual aromas. Coriander, Lemon, Ginger blossom. Lively Acidity with caramel like sweetness.

*95 Points Coffee Review 2021*

"Delicately sweet-savory, elegantly herb-toned. Tarragon, lilac, nectarine, lemon balm, amber in aroma and cup. Brightly sweet with juicy, vibrant acidity; plush, satiny mouthfeel. The complex, richly nuanced finish centers around lilac and tarragon with nectarine and amber undertones."

Background Info

Hacienda La Esmeralda introduced the Geisha/Gesha variety to the world in 2004 when they first entered this coffee to the Best of Panama cupping competition. This variety, from the Southwest of Ethiopia produces a distinctive cup unlike traditional varieties of the Americas and more like the best coffees of Ethiopia. A super star variety, some examples have sold for more than $4000/lb in online auctions.

There are many other wild/semi-wild varieties from Ethiopia in research collections around the world. In 2007 Hacienda La Esmeralda began a project of planting 400 different Ethiopian Accessions from CATIE in Costa Rica on 6 acres (2.45 hectares) of land at their El Velo farm at 1700masl. Most of these were plants collected from Southwest Ethiopia by FAO in 1964, and a few are older collections such as Dilla & Alghe and Cioiccie.

This year they harvested 4000lb (1800kg) of coffee from all of these varieties and blended them together.

The varieties are harvested separately and washed processed. Cherries are pulped and then the fruit removed with a mechanical demucilager, after that the parchment is held in concrete tanks for 24 hours before being dried in small racks on top of a concrete patio for 8-10 days. After resting in parchment for 30 days the coffees are cupped multiple times and then the lots are blended together a milled and graded.