Panama Hacienda La Esmeralda Red Label, Green Label, options as follows:
Packaging method：
➡ Coffee Bean Sampler Pack (20g/pack)
➡ Coffee Beans 1/4 lb (115g/pack) - One-Way Degassing Valve + Freshness-Retaining Zipper Aluminum Foil Bag
➡ Coffee Beans 1/2 lb (230g/pack) - One-Way Degassing Valve + Freshness-Retaining Zipper Paper Bag
Shelf life: 4 months (The coffee beans have a 4-month shelf life, starting from the roast date, for optimal flavor.)
Panama Hacienda La Esmeralda Special El Velo Porton Geisha Washed
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Panama Hacienda La Esmeralda Special Cañas Verdes Cabana Abajo Geisha Washed
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Panama Hacienda La Esmeralda Special El Velo Porton Geisha Natural
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Panama Hacienda La Esmeralda Special Jaramillo Mario Abajo Geisha Natural
Panama Hacienda La Esmeralda Private Collection Geisha Washed
Panama Hacienda La Esmeralda Private Collection Geisha Natural
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La Esmeralda Estate is a consistent champion in major coffee competitions.
Awards and Recognitions of La Esmeralda Estate:
Specialty Coffee Association of America (SCAA) Cup Tasters Championship (2007, 2006, 2005)
2nd Place Coffee of the Year in SCAA (2009, 2008)
Champion of Best of Panama (2025, 2019, 2018, 2017, 2015, 2013, 2010, 2009, 2007, 2006, 2005, 2004)
Champion of the Rainforest Alliance Cupping for Quality Competition (2013, 2009, 2008, 2007, 2006, 2004)
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 Hacienda La Esmeralda Special El Velo Porton Geisha Washed
orange blossom, bergamot, black tea aroma, yellow lemon, honey sweetness, smooth juice-like texture, with a balanced sweet and sour profile
Panama Hacienda La Esmeralda Special Cañas Verdes Cabana Abajo Geisha Washed
perfumed lily, orange, lemon, brown sugar, and sweet aiyu jelly, with a lingering floral honey sweetness in the finish. Smooth and juice-like mouthfeel.
Panama Hacienda La Esmeralda Special El Velo Porton Geisha Natural
safflower, peach, lychee, mixed berries, grape, and brown sugar, with peach-like acidity and melon-like sweetness. The texture is delicate yet full-bodied, with a lingering finish of safflower and peach.
Panama Hacienda La Esmeralda Special Jaramillo Mario Abajo Geisha Natural
orange blossom, tangor, orange soda, cantaloupe, with honey and cane sugar sweetness. Well-balanced acidity and sweetness, with a lingering, smooth sweetness on the finish.
Panama Hacienda La Esmeralda Private Collection Geisha Washed
jasmine, yellow lemon, lychee, sweet peach, honey, white grape juice, and Ruby Red black tea sweetness. Clean, delicate, bright, and smooth mouthfeel, with a lingering finish of lemon, lychee, and sweet black tea.
Panama Hacienda La Esmeralda Private Collection Geisha Natural
apricot, citrus, grape, strawberry, floral notes, with a juicy, syrupy-smooth mouthfeel. Sweet, vibrant, and luscious.
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. Each plot at Hacienda La Esmeralda Estate boasts unique altitudes, elevations, climatic conditions, and processing methods. This rich diversity has made Hacienda La Esmeralda one of the most sought-after and influential estates among specialty coffee enthusiasts worldwide.
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 (2025, 2019, 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 "Red Lebel", " Green Lebel", "Blue Lebel"
After years of experimentation, La Esmeralda Estate discovered that Geisha coffee harvested from coffee trees grown at an altitude of 1,400 meters or higher is best able to showcase the unique flavors of Geisha coffee. As a result, the grading system is primarily based on cultivation altitude, supplemented by actual cupping results, categorizing Geisha coffee into "Red Label," "Green Label," and "Blue Label" grades.
Red Lebel【Special batch】
➞ Grown at an altitude of 1,600–1,800 meters
➞ Cupping score of 91+ points
➞ Primarily produced at the Jaramillo and Cañas Verdes farms, representing the highest-quality Geisha coffee
➞ Harvested from the highest elevations of the Boquete mountain region, featuring unique and bright floral and citrus aromas
➞ This grade of coffee undergoes natural or washed processing methods, with yeast fermentation added in 2018
Green Label 【Reserve Batch】
➞ Grown at an altitude of 1,600–1,800 meters
➞ Micro-lot coffee beans sourced from three different farms: Jaramillo, Quiel, and Cañas Verdes
➞ Although not the highest-grade auction lot, this Geisha coffee still delivers the classic flavors of Geisha beans, including floral, fruity, and citrusy acidity with a rich, juicy texture
➞ Handpicked from perfectly ripe coffee cherries, offering a profile of sweetness, bright acidity, and delicious flavors
➞ This grade of Geisha coffee is available in either washed or natural processed green beans
Blue Label 【Selected Batch】
➞ Grown at an altitude of 1,500 meters
➞ A blend of beans from three different farms: Jaramillo, Cañas Verdes, and El Velo
➞ Slight floral notes, fruity acidity, and sweetness, with a cleaner and lighter body compared to the Red Label
➞ This grade of Geisha coffee is available only in washed-processed green beans
※ Starting in 2021, Esmeralda Estate discontinued the Blue Label batch.
At Justin Coffee, we have carefully selected the Red Label 【Special Batch】 and Green Label 【Reserve Batch】 to bring you a precious experience of liquid gold!
Geisha/Gesha Variety
Previously listed by Forbes as one of the "Top Ten Most Expensive Coffees in the World," Geisha is no longer just "one of the most expensive" but has become the most expensive coffee in the world! In July 2017, Panama Esmeralda Estate's Geisha green beans set a record price of $601 per pound. However, just a few months later, on September 13, Ninety Plus (90+) Geisha coffee shattered the record with an auction price of $5,001.50 per kilogram—equivalent to approximately NT$150,000 per kilogram of green beans!
The Geisha variety that has thrived in Panama for over 60 years is the T2722 variety. It was originally collected in the 1930s from the coffee forests of Ethiopia. The seeds were sent to the Lyamungu Research Station in Tanzania and later transported to Central America in 1953, where they were documented at the Centro Agronómico Tropical de Investigación y Enseñanza (CATIE) in Costa Rica under the designation T2722. During the 1960s, it was recognized for its tolerance to coffee leaf rust and was distributed by CATIE across Panama. However, due to its fragile branches, it was not favored by farmers and thus was not widely planted. It wasn’t until 2005, when the Peterson family of Boquete, Panama, entered this coffee into the Best of Panama competition and auction, that the variety gained fame. It received exceptional praise and set a record for green coffee auction prices at the time.
Regarding the name "Geisha," the spellings "Geisha" and "Gesha" are often used interchangeably. This is related to phonetic transliteration, as there is no fixed translation from Ethiopian dialects to English. The variety was originally recorded as "Geisha" in planting records. Over the decades, coffee researchers and cultivation databases maintained this spelling, leading to its widespread promotion and use within the coffee industry. The variety was first collected from a mountain in Ethiopia, the name of which is typically translated into English as either "Gesha" or "Geisha."
In recent years, the cultivation of the Geisha variety has gained popularity worldwide, achieving remarkable success in major coffee competitions. This includes regions in Central and South America such as Guatemala, Costa Rica, El Salvador, Colombia, and Peru, where the variety has often been transplanted from Panama's T2722. Additionally, Taiwan has also begun cultivating Geisha in many high-altitude regions. Typically, the higher the elevation, the more enchanting the coffee’s flavor becomes.
Coffee Processes
Refers to the process of transforming ripe red coffee cherries into dried green beans. Each processing method has its pros and cons, influenced by the natural environment and specific demands of the producing region. As a result, each region adopts the method most suitable for its conditions. For this batch, both Natural and Washed processing methods were used, briefly described below:
Natural Process / 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.
Washed Process / 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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