MEET THE PRODUCER | In 1967, Rudolph Peterson originally purchased Hacienda La Esmeralda as a retirement venture. Comprising three farms, the land was first allocated as pasture for beef cattle, but the Peterson family later transitioned it to pasture for dairy cattle and eventually, coffee. The year 2004 marked a pivotal turning point for the Peterson family in particular and the Panamanian coffee industry as a whole, when the first Gesha seeds were planted on Finca Jaramillo, one of Esmeralda’s three farms. In their own words, the Petersons acknowledge they are grateful and proud to call Hacienda La Esmeralda the “true origin of the wonders of Panama Gesha.” It seems fitting, then, that we feature one of their storied microlots as our own expression of love for this special variety which is so near and dear to our hearts. **TRUST THE PROCESS |**Known for elevating variety over processing impact, the folks at Hacienda La Esmeralda kept things simple with this lot, carefully monitoring things like fermentation temperature and drying time to ensure this coffee remains a clean and restrained example of a naturally processed Panamanian Gesha. **TAKE A SIP |**When hot, this coffee showcases Gesha variety characteristics. It's intensely floral and citric, like bergamot. The stone fruit here is delicate, like white peaches. Tropical fruit (pineapple) and berries (raspberry) hint at its natural processing, though the profile remains remarkably clean. At this temperature, the coffee sips like white tea. As the coffee approaches a pleasantly warm temperature, acidity ticks up and fresh citrus shines. More stone fruit flavors, like apricot, emerge. Peaches persist, as does the tea-like drinking experience. At this temperature, the coffee is still tea-like, but it reminds us more of oolong. When cool, the coffee becomes juicy in texture and acidity peaks, and tropical fruits take on a bigger presence. It’s both jammy and fresh, and we find the coffee to be most expressive at this temperature. Fresh red cherries, raspberries, and mango soar. From top to bottom, it’s a truly special expression of Gesha as a variety, and of coffee at large. Origin | Jaramillo, Boquete, Panama **Producer |**Peterson Family Farm | Hacienda La Esmeralda Process | Natural **Variety |**Gesha Elevation | 1600–1700 MASL

MEET THE PRODUCER | In 1967, Rudolph Peterson originally purchased Hacienda La Esmeralda as a retirement venture. Comprising three farms, the land was first allocated as pasture for beef cattle, but the Peterson family later transitioned it to pasture for dairy cattle and eventually, coffee. The year 2004 marked a pivotal turning point for the Peterson family in particular and the Panamanian coffee industry as a whole, when the first Gesha seeds were planted on Finca Jaramillo, one of Esmeralda’s three farms. In their own words, the Petersons acknowledge they are grateful and proud to call Hacienda La Esmeralda the “true origin of the wonders of Panama Gesha.” It seems fitting, then, that we feature one of their storied microlots as our own expression of love for this special variety which is so near and dear to our hearts. **TRUST THE PROCESS |**Known for elevating variety over processing impact, the folks at Hacienda La Esmeralda kept things simple with this lot, carefully monitoring things like fermentation temperature and drying time to ensure this coffee remains a clean and restrained example of a naturally processed Panamanian Gesha. **TAKE A SIP |**When hot, this coffee showcases Gesha variety characteristics. It's intensely floral and citric, like bergamot. The stone fruit here is delicate, like white peaches. Tropical fruit (pineapple) and berries (raspberry) hint at its natural processing, though the profile remains remarkably clean. At this temperature, the coffee sips like white tea. As the coffee approaches a pleasantly warm temperature, acidity ticks up and fresh citrus shines. More stone fruit flavors, like apricot, emerge. Peaches persist, as does the tea-like drinking experience. At this temperature, the coffee is still tea-like, but it reminds us more of oolong. When cool, the coffee becomes juicy in texture and acidity peaks, and tropical fruits take on a bigger presence. It’s both jammy and fresh, and we find the coffee to be most expressive at this temperature. Fresh red cherries, raspberries, and mango soar. From top to bottom, it’s a truly special expression of Gesha as a variety, and of coffee at large. Origin | Jaramillo, Boquete, Panama **Producer |**Peterson Family Farm | Hacienda La Esmeralda Process | Natural **Variety |**Gesha Elevation | 1600–1700 MASL