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The Origin of Panama La Esmeralda Washed Purple Mark Geisha and the Ideal Pour-Over Ratio

Published: 2026-01-28 Author: FrontStreet Coffee

Last Updated: 2026/01/28, Professional coffee knowledge exchange. For more coffee bean information, please follow Coffee Workshop (WeChat official account: cafe_style). La Esmeralda, literally translated as Esmeralda or meaningfully as Emerald. In 1996, the Peterson family purchased this coffee estate located in the Jaramillo region of Boquete, situated at an altitude of 1450-1700 meters, producing coffee with distinct and elegant citrus characteristics.

Professional coffee knowledge exchange, more coffee bean information, please follow Coffee Workshop (WeChat public account: cafe_style)

La Esmeralda, literally translated as "Esmeralda," means "Emerald." In 1996, the Peterson family acquired this coffee estate located in the Jaramillo region of Boquete, situated at an altitude of 1450-1700 meters. The coffee produced here has a distinct and elegant citrus aroma that is truly captivating.

In fact, for the Esmeralda estate, Geisha coffee from different altitudes and growing areas will have some flavor differences, naturally including some "micro-regions." However, the overall Geisha from Esmeralda estate features stunningly strong floral notes, combined with citrus and various tropical fruit flavors. The flavors become even more enchanting when cooled, which is perhaps the secret weapon that always entices every coffee enthusiast's appetite.

Regarding the grading of Esmeralda estate, I believe everyone is familiar with it. The regular "Red Label," auction batches of Geisha, belong to the highest grade; "Green Label" belongs to Esmeralda estate's private reserve Geisha; "Blue Label" is Esmeralda estate's daily production Geisha coffee. This year, Esmeralda estate's private reserve Geisha introduced a Purple Label, with all beans harvested from February to April 2017. You can actually understand it as having the same quality as the original Green Label Geisha.

This bean comes from the renowned Esmeralda estate in the Boquete producing region, which is close to the Barú Volcano, featuring picturesque scenery and rich, fertile soil. The Geisha grown here is planted at altitudes around 1600-1800 meters, with average daytime temperatures of 19-25°C, nighttime temperatures of 11-15°C, and annual average rainfall of 4000mm.

Three-Stage Pour-Over Method

Today, FrontStreet Coffee introduces a commonly used pour-over method for Geisha coffee: the three-stage method.

Three-Stage Pour-Over Method

Segmented extraction, dividing one portion of water into three stages for pouring.

Suitable for light roast, medium-light roast, and medium roast coffee beans.

Uses Kalita wave filter cup.

Increase bloom time or water interruption frequency to enhance the richness of coffee flavor.

Three-Stage Water Pouring Segmented Extraction Method

Advantages: More layered than single continuous pour, can clearly distinguish the front, middle, and back-end flavors of coffee. The method involves increasing water volume each time after blooming, typically pouring when the coffee liquid is about to drop to the surface of the coffee grounds, using small, medium, and large water flows for three-stage extraction.

Disadvantages: Has relatively high requirements for water flow rate and volume.

FrontStreet Coffee's Geisha Coffee Pour-Over Parameter Recommendations

Wave filter cups use immersion extraction, increasing the contact surface area between coffee grounds and water. Compared to V60 brewing, this can improve texture, making the coffee taste more viscous.

15g of coffee, water temperature 91-92°C, grind BG 5R (Chinese standard 20 mesh screen pass rate 64%), water-to-coffee ratio close to 1:15-16.

Method: 27g water for bloom, bloom time is 30s. Use hot water from the pour-over kettle to draw clockwise circles centered on the middle of the filter cup. Start timing when brewing begins, pour water to 27g, then stop pouring and wait for 30 seconds before the first pour.

During the first pour, draw circles as before, but the speed can be slightly slower, increasing speed when reaching the outer circle. Stop pouring at around 1:15 seconds. When the liquid level drops by 1/3, pour again. The second pour should be concentrated in the center, and the water flow should not hit where the coffee grounds meet the filter paper to avoid channeling effects. End extraction at around 2:05 seconds. The tail section can be discarded (the longer the time, the more astringency and rough texture will increase).

Segments: 30-125-230g