This is a wonderful presentation of a naturally processed gesha coming from Hacienda La Esmeralda! We taste classic Panamanian gesha notes with intense florals, tropical/citrus acidity, and a tea like body. When cooled, the acidity becomes structured and stonefruit acidity shifts to yellow fruits like peaches and apricots. The finish is super floral, sweet, and long lingering with an oolong like presentation. 

For best results, please rest this coffee for 3+ weeks! We find these coffees typically open up around 4-5 weeks off roast and can be extracted hard. 

From Black & White 

"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."