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In 2004, Hacienda la Esmeralda sparked the modern Gesha coffee movement when they identified this prized plant on the Mario lot. Originally purchased by the Peterson family in the 1960s as cattle pasture, the land had nurtured coffee since the 1890s. By 1988, the family pivoted, focusing on redeveloping the farm exclusively for coffee.
We taste notes of Orange Creamsicle, Skittles, and Jasmine.
Our brewing recommendation:
Dose: 20g
Ratio: 1:17
Grind: Slightly finer
Bloom: 1:2 for 30s
Total Brew: 3:45
TDS: 1.4
Extraction: 20.50%We recommend a continuous and heavy pour, try to not go over 3:45 as this coffee has a tendency to choke.
Well-dialed cups of Aril highlight the unique fermentation and processing combination of this Panamanian gesha. With an extended Carbonic Maceration combined with a washed finish, you’ll find this coffee to be exceptionally bright and lively compared to more delicate expressions of gesha. The result is a flavor profile of ripe tropical fruit like pineapple and mango, with some strawberry-like sweetness. You should expect a crisp, clear expression of fruit flavor rather than a syrupy or heavy-bodied one. The brightness and clarity in the cup also allows the floral and slightly citric notes to shine all the way through to the aftertaste.
Los Bellotos Bernardina are defined by their rich sweetness and creamy texture. There’s also a unique and pleasant contrast between the upfront flavor profile and the finish. At the front, you’ll notice more fruit-forward notes of concord grape, kiwi, and green apple – sweetness and malic acidity pairing well together. Towards the end and into the aftertaste, the flavors transition to more caramel, cola, and hazelnut-like notes.
