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Pour-Over Brewing Parameters for Panama Hacienda La Esmeralda Geisha Blue Label Washed Specialty Coffee Beans

Published: 2026-01-27 Author: FrontStreet Coffee

Last Updated: 2026/01/27, For professional barista discussions, please follow Coffee Workshop (WeChat official account: cafe_style). Pour-over brewing for Blue Label: 15g coffee grounds, medium-fine grind (Fuji ghost tooth burr grinder setting 3.5), V60 dripper, 91-93°C water temperature. First pour with 30g water, bloom for 27 seconds. Pour to 105g then pause, wait until the water level drops to halfway before continuing. Slowly pour until reaching 225g total. Avoid the tail section.

For professional barista exchanges, please follow Coffee Workshop (WeChat official account: cafe_style)

Hand-poured Blue Label. 15g of coffee grounds, medium-fine grind (Fuji ghost tooth blade grinder setting 3.5), V60 dripper, water temperature 91-93°C. First pour with 30g of water for a 27-second bloom, then pour to 105g and pause. Wait until the water level drops halfway, then slowly pour until reaching 225g total. Avoid the tail section. Water-to-coffee ratio 1:15, total extraction time 2:00.

Panama Geisha (Hacienda La Esmeralda)

Country: Panama

Grade: Blue Label

Region: Slopes of Baru Volcano

Roast Level: Light Roast

Processing Method: Washed

Variety: Geisha

Estate: Hacienda La Esmeralda

Flavor Notes: Oolong tea aroma, peach fragrance, honey sweetness

Panama Hacienda La Esmeralda Geisha Coffee Beans

Origin: Panama

Region: Located on the slopes of Baru Volcano, Panama's highest peak in the west

Estate: Hacienda La Esmeralda

Grade: Blue Label

Growing Altitude: 1,450 meters

Processing Method: Fine washed processing

Special Certification: Rainforest Alliance Certified

Roast Level: Light roast (City-)

What is the Panama Coffee Auction?

In 1996, during the lowest period of international coffee prices, seven coffee estates in the Boquete and Volcan regions saw the dawn of the specialty coffee era. They organized and formed the famous Panamanian Association of Special Coffees of Panama (SCAP). In 2013, the highest bid for washed Geisha in the BOP (Best of Panama) auction exceeded $160 per pound, while the highest bid for natural Geisha was claimed by a Hacienda La Esmeralda natural Geisha at over $350 per pound.

Hacienda La Esmeralda's Three Geisha Brands

Hacienda La Esmeralda has three Geisha brands, classified by altitude:

Auction Geisha (ESMERALDA SPECIAL) (Red Label): Selected from altitudes above 1,550 meters

Boquete Geisha (Green Label): Selected Geisha from 1,500 meters

ESMERALDA 1,500 (Blue Label): Selected Geisha varieties from around 1,500 meters altitude

The History of Geisha Variety

The Geisha variety was discovered in the Geisha forest of Ethiopia in 1931 and then sent to the Coffee Research Institute in Kenya. In 1936, it was introduced to Uganda and Tanzania. Costa Rica introduced it in 1953. For a long time, not many people paid attention to Geisha until one day, Don Pachi originally brought it from the small town of GESHA in southwestern Ethiopia to Costa Rica. Afterward, Geisha entered Panama along the southern route. Panama's Hacienda La Esmeralda separated it from other varieties and it went on to win the national coffee competition championship.

Geisha's Exceptional Characteristics

Geisha possesses rich sweetness, an extremely clean mouthfeel, and abundant aromas ranging from berries and citrus to mango, papaya, and peach. A very distinct bergamot-like aftertaste is also its typical cupping characteristic. To date, Geisha has remained the champion among coffee varieties.

Panama is the most important region on the world coffee map. Coffee beans from its annual auctions consistently fetch prices exceeding hundreds of dollars per pound.

Geisha is pronounced the same as the Japanese word "geisha," so it's also known as Geisha coffee. Because the coffee trees are taller than typical coffee varieties, they were originally planted in a small area within the estate and used as windbreaks. The estate owner's son, seeking to participate in the annual Panama Best Coffee competition, tested all coffee varieties throughout the estate, giving Geisha the opportunity to take center stage. Since then, it has participated in various world coffee competitions, winning a total of eleven championships.

Flavor Description

Oolong tea aroma, peach fragrance, honey sweetness - refreshing and comfortable, bright yet balanced, with extremely strong aromatic layers. The entire aroma is enveloped in caramel sweetness. Upon entry, the tip of the tongue detects distinct fruit acidity, which becomes gentle and smooth in the mouth. The fruity sweetness and aftertaste are intense, like drinking a cup of fresh fruit tea that delights the soul. The lower the temperature, the more delicate the acidity. The flavor is remarkably long-lasting, bringing great satisfaction!