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The washed green label Geisha coffee beans from Finca Esmeralda, available at Front Street Coffee, have captivated coffee enthusiasts with their jasmine and ginger lily aromas. The enchanting floral characteristics of Panamanian Geisha coffee are fully showcased in the washed green label beans. This newly released natural process green label Geisha coffee offers a richer mouthfeel and the aroma of passion fruit.

Finca Esmeralda

La Esmeralda Estate

Located in Boquete, Finca Esmeralda was purchased in 1964 by American banker Rudolph A. Peterson after his retirement and move to Panama. Initially, the farm focused on dairy farming. Later, his son Price, who quit his job as a doctor, joined his father in managing the farm.

Private Collection / Green Label

Private Collection

The Private Collection, commonly known as the Green Label, is not from a competition-winning lot. These Geisha beans are not part of the auction but are still of exceptional quality. The green label Geisha beans are sourced from micro-lots grown at altitudes of 1600-1800m across different plots such as Jaramillo and Canas Verdes.

Jaramillo receives 4000ml of rainfall annually, with average daytime temperatures of 19-25°C and nighttime temperatures of 11-15°C. The average altitude is 1600-1700m. The Jaramillo plot is subdivided into five smaller sections: Mario, Noria, Reina, Bosque, and Buenos Aires.

Canas Verdes receives 3500ml of rainfall annually, with average daytime temperatures of 16-23°C and nighttime temperatures of 10-15°C. The average altitude is 1600-1800m. Canas Verdes includes nine smaller plots: Lino, Coronado, Fundador, León, Montaña, Trapiche, Chinta, Cabaña, and Tumaco.

Natural Process

Natural

Finca Esmeralda’s natural process involves harvesting the coffee cherries and directly placing them on patios to dry. As the cherries slowly dry, the beans inside remain intact, absorbing the fruity and aromatic essences. The cherries are uniformly dried. Depending on weather and site conditions, the cherries are dried on concrete patios for 3 to 5 days (8 hours per day). Once sufficiently dry, they are transferred to a Guardiola dryer for 72 hours of rotation to complete the drying process and prevent fermentation. After drying, machines are used to remove the pulp and other outer layers.

Front Street Coffee Green Bean Analysis

Upon receiving the natural green label Geisha beans, Front Street Coffee noticed the beans were slender in shape with a light yellow color, emitting a slight grassy aroma and the sweetness of ripe coffee fruit. The new crop beans had a higher moisture content, so the roasters extended the drying phase to ensure even heat distribution between the surface and core. To highlight the beans’ sweetness, acidity, and floral-fruity notes, Front Street Coffee opted for a medium-light roast for this natural green label Geisha.

Front Street Coffee Roasting Record

The drum temperature started at 180°C, with a flame power of 130 and an air vent setting of 3. The turning point occurred at 1’32”, and when the temperature dropped to 130°C, the air vent was opened to 4 while maintaining the flame power. At 151.6°C, the bean surface turned yellow, and the grassy aroma completely disappeared, marking the start of the drying phase.

At 7’56”, the bean surface showed rough wrinkles and black spots, and the toast-like aroma transitioned distinctly to coffee fragrance, signaling the prelude to first crack. Carefully listen for the first crack at around 8’30”, then set the air vent to 5. First crack developed for 1’28”, and the beans were dropped at 192°C.

Front Street Coffee Cupping Report

Front Street Coffee Brewing Insights

Panamanian Geisha beans are highly resistant to over-extraction. To avoid extracting woody or fibrous flavors, Front Street recommends using a grind size between medium-fine and medium-coarse—specifically, 76% passing through a Chinese Standard 20-mesh sieve—for this natural green label Geisha from Finca Esmeralda.

Previously, Front Street used a 1:16 coffee-to-water ratio for brewing Finca Esmeralda Geisha beans to separate the flavor layers and better highlight the bean’s rich floral and fruity notes. However, this natural green label coffee uses a 1:15 ratio to emphasize its juicy body.

Front Street Coffee Brewing Parameters

Filter: V60 #01

Coffee Dose: 15g

Coffee-to-Water Ratio: 1:16

Grind Size: BG6s (76% passing through a 20-mesh sieve)

Water Temperature: 90°C

Front Street Coffee Step-by-Step Brewing Method: First, wet the coffee bed evenly with 30g of water to form a “hamburger” shape and let it bloom for 30s. For the second pour, add water up to 125g at the 1’00” mark, then pause until the water level drops to two-thirds of the coffee bed before the third pour. At the 1’50” mark, pour water up to 225g. The total brew time is 2’15” after the coffee has fully drained. Gently swirl the coffee before tasting to ensure even extraction.

Brewing Flavor: Bright lemony acidity and jasmine aroma on the first sip, transitioning to passion fruit and strawberry juice notes as it cools, finishing with a honey-like sweet aftertaste. The overall cup is full-bodied and smooth.