小川珈琲
Panama Esmeralda Natural (100g beans) No.6179
Panama Esmeralda Natural (100g beans) No.6179
Product basic information
Product basic information
The world's most famous "Geisha" coffee
Geisha has captivated coffee fans around the world with its gorgeous flavor. It is now cultivated in countries around the world, but the Geisha from Esmeralda Farm is said to be the most famous Geisha in the world.
Taste comment
The result is a flavor that features a floral aroma reminiscent of hibiscus, a sour taste reminiscent of apricots, and a rich sweetness reminiscent of strawberry jam.
Green bean producing country: Panama
Location: Boquete District, Chiriqui Province
Farm name: Esmeralda Farm
Elevation: 1,500m
Variety: Geisha
Selection: Natural
Aroma ：◆◆◆◆◆
Bitterness: ◆
Acidity: ◆◆◆◆
Richness:
Esmeralda Farm
Located in the mountainous region of western Panama, Esmeralda Estate owns or manages several parcels of land, about half of which are located within lush forest reserves or national parks.
In order to produce high-quality coffee, this farm has an integrated management system in place, from cultivation, harvesting, selection, storage, and shipping. At the same time, they produce coffee with an emphasis on sustainability, including the people who work on the farm, the land, the surrounding environment, and energy.
Esmeralda Special
Coffee from Esmeralda Farm has won the Best of Panama coffee competition many times.
The geographical environment of the Esmeralda Farm and the careful coffee cultivation process produce coffee with a unique and rich flavor, which is traded at high prices every year.
In 2008, an auction called Esmeralda Special was started, separate from Best of Panama, in which only coffee from the Esmeralda farm is offered.
The lots are sold separately based on farm section and harvest time, which adds even more ways to enjoy the produce. 
■ Selection method: Natural
This method involves drying the coffee cherries after harvesting without removing the pulp, and then removing the pulp and parchment at the same time. This method is characterized by the fact that the flavor is transferred to the coffee beans by drying them with the pulp still attached.
