Coffee beans from Panama La Esmeralda – Diamond Mountain Natural & Washed Single Estate are available for purchase. Details are as follows:
Panama La Esmeralda Diamond Mountain Natural
Panama La Esmeralda Diamond Mountain Washed
La Esmeralda – A Consistent Champion in Coffee Competitions
Coffee Flavor
The flavors of coffee are derived from the breakdown of various nutrients in the green coffee beans during roasting. Heat causes these compounds to degrade into a variety of aromatic molecular structures, resulting in a wide spectrum of flavors. High-quality coffee beans naturally possess a rich aroma that evolves at different temperatures—high, medium, and low—offering a delightful and nuanced experience worth savoring.
Panama La Esmeralda Diamond Mountain Natural
Red berries, red cherry, maple syrup, pineapple, tomato, thick and syrupy body, smooth and rounded texture, with a sweet berry finish
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Panama La Esmeralda Diamond Mountain Washed
Yellow lemon, orange juice, mikan, maple syrup, excellent juiciness, well-structured mouthfeel, long-lasting fruity aftertaste.
La Esmeralda Estate is a world-renowned coffee estate located in Boquete, Panama, famous for cultivating Geisha coffee. Known for its meticulous care for the natural environment, it has been awarded the Rainforest Alliance Certification. While the estate is globally celebrated for its Geisha variety, its exceptional environment and green bean processing techniques have also earned acclaim for other coffee varieties grown there. It is a consistent champion in major competitions.
La Esmeralda Estate consists of four farms: Cañas Verdes, El Velo, Jaramillo, and Palmira. All coffee cherries are processed at one of these four farms. The finest Geisha coffee from the La Esmeralda Estate comes from the Jaramillo farm. The batch of coffee sold on this product page originates from this premium location, offering top-quality coffee.
Since 2004, La Esmeralda Estate has won consecutive championships and, starting in 2008, began hosting independent auction events, setting numerous record-breaking prices. The awards record is as follows:
Champion of the Rainforest Alliance Cupping for Quality Competition (2013, 2009, 2008, 2007, 2006, 2004)
Champion of Best of Panama (2018, 2017, 2015, 2013, 2010, 2009, 2007, 2006, 2005, 2004)
2nd Place Coffee of the Year in SCAA (2009, 2008)
Specialty Coffee Association of America (SCAA) Cup Tasters Championship (2007, 2006, 2005)
La Esmeralda Estate Diamond Mountain Series
The Diamond Mountain Series is one of the key products of La Esmeralda Estate. It is cultivated in the Boquete region, located on the right side of Volcán Barú, specifically in the Canas Verdes and Jaramillo areas. The coffee grows on the hillsides at an altitude of 1,400-1,700 meters.
The volcanic soil in this region provides an ideal environment for coffee cultivation, while the pristine forests offer ample shade for the coffee trees, contributing to the production of high-quality green coffee beans.
Although La Esmeralda Estate is globally renowned for its Geisha variety, its exceptional terroir and expert coffee processing techniques have also made its Diamond Mountain (non-Geisha) coffee highly cherished by coffee enthusiasts.
The coffee tree, botanically classified under the Rubiaceae family and the Coffea subgenus, is an evergreen tree. Coffee beans are the seeds of the coffee fruit. There are three main varieties: Arabica, Robusta, and Liberica. These three varieties cannot crossbreed to produce different subspecies. The world’s specialty coffee comes from the Arabica variety, and within Arabica, there are various subspecies resulting from evolution, hybridization, and mutation. The world's specialty coffees are derived from Arabica, which itself has various subspecies and hybrids resulting from evolution, crossbreeding, and mutations. These include well-known varieties like Heirloom, Bourbon, Typica, Caturra, Pacas, Catuai, Pacamara, and Geisha. This particular batch uses Caturra, Colombia, and Castillo, briefly described below:
Arabica Coffee Variety – Catuai
It is a hybrid of Caturra and Mundo Novo. Caturra is a dwarf variety, while Mundo Novo grows taller. By crossbreeding these two, the resulting variety has an improved height, making it more convenient for harvesting.
The flavor profile is pleasantly sweet, with sweetness similar to Caturra, low acidity, and an overall improvement in mouthfeel and flavor. It also addresses the shortcomings of poor taste and lack of complexity, resulting in a well-balanced cup.
Coffee Processes
The term "processing methods" refers to the process of transforming ripe red coffee cherries into dried green beans. Each method has its advantages and disadvantages, influenced by the natural environment and the specific needs of the coffee-producing region. As a result, different regions adopt the processing method most suited to their conditions. This batch uses the following three processing methods, described below:
【Natural / Sundried / Dry Processed】
Also known as the natural drying method or unwashed process, the natural process is one of the most traditional and widely used methods of coffee processing. This method does not involve the use of water. Originating in Ethiopia, coffee cherries are harvested and laid out to dry under the sun before being hulled. The seeds remain inside the fruit throughout the extended drying period, absorbing flavors from the skin, pulp, and mucilage. This process enhances the coffee's sweetness and body, often resulting in unique and distinctive aromas.
Producers spread the cherries on drying beds, which may consist of terraces or raised platforms. Over the course of 3 to 6 weeks, the cherries undergo fermentation. Producers turn the cherries regularly to ensure even drying and to prevent spoilage. During this time, the sugars in the fruit and the mucilage adhered to the seeds develop complex flavors, contributing to a sweeter profile.
Once dried, the fruit layers are mechanically removed from the seeds. Natural-processed coffee is often juicy and syrupy, with a rich flavor that makes the effort behind this method well worth it.
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【Washed / Wet Processed】
Also known as the wet process, this method involves removing the skin and pulp of the coffee cherries before drying. The seeds are then fermented in water tanks to eliminate the remaining mucilage on their surface, followed by thorough washing and drying under sunlight or with mechanical dryers.
The washed process produces a cleaner and crisper flavor profile compared to the natural process. Coffees processed this way typically have lighter body, brighter acidity, and distinct fruit flavors. This method is often associated with specialty coffee due to its clarity and vibrant flavor expression.
JUSTIN INTERNATIONAL FOOD ENTERPRISE CO., LTD.
Tel: +886-3-358-6611
1st Floor, No. 30, Lane 120, Daxing Road, Taoyuan District, Taoyuan City
▶This product is covered by a NT$10 million product liability insurance.
▶Food Industry Registration Number: F-165601955-00000-0
▶ Our company’s cupper is certified as a CQI International Coffee Quality Appraiser.
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