DAK’s final Panama Geisha release of the season. A classic expression of the variety—floral, citrus, and peach—delivered with exceptional clarity. This natural-processed lot comes from Finca La Esmeralda’s El Velo farm.

Ripe cherries are selectively harvested, pulped, rinsed, and then dried on raised beds for an average of 22 days.

Finca La Esmeralda has a long and storied history. The lands were first unified in 1940 by Hans Elliot, a Swedish settler, and later acquired in 1967 by the Peterson family. Originally pastureland for dairy, coffee became a focus in the 1980s. In 1997, the Petersons acquired the high-altitude Jaramillo plot on the slopes of Volcán Barú. There, a resilient Geisha cultivar stood out amidst the devastation of coffee leaf rust. Its exceptional performance led to broader plantings above 1650 MASL—and ultimately, global recognition after winning the 2004 Best of Panama competition.

Flavour Notes: Floral, Citrus, Peach

We recommend brewing with beans that are at least two weeks off roast. All beans are roasted to peak flavour at around 8-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.