GESHARY COFFEE

LA ESMERALDA

Geisha received worldwide attention when ESMERALDA presented their Geisha at the Best of Panama 2004.
They repeatedly continue to win at BOP and are known as the forerunner of the Panama Geisha.

  • Terroir

    They have farms with an ideal environment for Geisha cultivation, such as fertile soil and high altitude. Geisha produce by them has a flavor and taste that fascinates the world, due to the lush microclimate nurtured by the cool breeze from the ocean.

  • Process

    They apply appropriate processing such as traditional washed and natural processes to each plot. They are carefully finished by the sundry or mechanical dryer at a constant temperature to sort excellent lots.

  • Taste

    They use traditional processing methods that are loyal to the basics to maximize the potential of the terroir. It was politely processed and dried to maximize the Citrus-like flavor and create a complex taste.

ESMERALDA
The family who changed the world of coffee

ESMERALDA
Country
Panama
Region
Boquete
Altitude
1,650~1,677m
Harvest season
January~March
Process
Washed, Natural

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