Free U.S. Shipping on Orders Over $40
The Everyman Set explores what happens when time becomes an ingredient. At Hacienda La Esmeralda—pioneers of Panamanian Gesha—precision and patience converge in one of the most advanced processing approaches in the world. This is coffee shaped in ultra-controlled environments: chilled fermentation tanks, cold room drying, and intentional exclusion from full sunlight. Every variable is considered. Every stage is deliberate.
POUR OVER TECHNIQUE TIPS:
These coffees are more prone to choking and under-extraction than typical Geshas, so specific pour techniques are key.
A well extracted cup of Aguila Gelado is soft and refined with a citric acidity similar to oranges. There were lots of florals, like orange blossom, in both the aroma and taste. The dialed cup is similar to a white peach which is a more delicate form of peach that is very floral and soft. The body should be medium light and the aftertaste should be long lasting and full of florals.
Aguila Gelado can be challenging to dial—prone to choking and tricky to extract—but the techniques above will help. Under-extracted brews taste sour and thin, like black tea with too much lemon. Over-extraction flattens the profile, leaving bitter, over-steeped notes and an unpleasant texture.
Our recommended dial for pour over:
Dose: 20g
Ratio: 1:17
Grind: Coarser than Neutral
Brew Time: 3:20
TDS: 1.3%
Extraction: 19.4%
The Guabo Frio gesha is delicate and effervescent with lots of florals, like jasmine, and notes of peach and citrus. The dialed brew reminded me of an orange soda in flavor, sparkling + overly sweet citrus. The body is medium light, similar to tea, and has a long citrus aftertaste.
Guabo Frio requires the same brew technique to avoid choking and under-extraction. Under-extracted cups taste sharp and citrusy; over-extracted ones are bitter and flat. When dialed in, it balances vibrant acidity with intense sweetness.
Our recommended dial for pour over:
Dose: 20g
Ratio: 1:17
Grind: Slightly Coarser than Neutral
Brew Time: 3:30
TDS: 1.25%
Extraction: 19.1%
The Mario Banc Gesha is certainly the most vibrant of the trio. In the dialed brew I find lots of florals and citrus, as expected, with the addition of complex tropical fruits, maraschino cherries, and dark berries. The mouthfeel is syrupy and sweet with a medium body. A dialed brew will be very sweet like ripe berries.
The Mario Banc Gesha is the least likely to choke, however it requires the technique above to brew well. Over-extracted tastes like bitter chocolate and loses most of its syrup sweet characteristics. Under-extracted tastes like underripe berries and is thin, similar to an unsweet black tea.
Our recommended dial for pour over:
Dose: 20g
Ratio: 1:17
Grind: Slightly Coarser than Neutral
Brew Time: 3:20
TDS: 1.33%
Extraction: 19.5%
Everyman represents Esmeralda’s latest frontier in processing innovation—where each coffee in this set follows a different arc, but all three were processed with intention and precision.
A good coffee captures a flavor, a great coffee captures a place. The rarest coffees capture a moment.
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.
