What Do Geisha Red Label and Blue Label Mean? La Esmeralda Geisha

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FrontStreet Coffee - Esmeralda Geisha Grading System Sharing

Panama La Esmeralda

After participating in and gaining instant fame at the 2004 Panama Coffee Bean Cupping Competition, it won the Panama Coffee Cupping Competition championship for multiple consecutive years. This made the estate world-renowned and even became representative of Panama's fine coffee estates.

After years of experimentation, La Esmeralda discovered that only Geisha beans harvested from coffee trees growing at altitudes above 1,400 meters can display the unique flavors that Geisha beans should have. Therefore, the main grading is primarily based on planting altitude, supplemented by actual cupping results, to divide Geisha beans into "Red, Green, Blue Label" grades.

Red Label [Competition Batch]

Planting altitude: 1,600-1,800 meters

Cupping score: 90 points or above

Mainly produced from Jaramillo and Cañas Verdes estates,同时也是最高质量的瑰夏豆

Geisha beans harvested from the highest points of the Boquete mountain region, possessing special, bright floral aromas and citrus fragrance

Coffee of this grade will be processed into natural or washed processed green beans, with yeast processing method added in 2018

Can only be obtained through the annual global auction

Blue Label [Selected Batch]

Planting altitude: 1,500 meters

Blended beans from three different estates: Jaramillo, Cañas Verdes, and El Velo

Slight floral aroma, fruit acidity, sweetness, with a relatively less full body compared to Red Label, clean and refreshing

Geisha beans of this grade are only available in washed processed green beans

Knowledge Expansion: Green Label [Reserve Batch]

Planting altitude: 1,600-1,800 meters, micro-batch coffee beans from three different estates: Jaramillo, Quiel, and Cañas Verdes. Although not the highest grade competition beans, Geisha beans of this grade still carry the classic flavors of Geisha coffee beans - floral aroma, fruit fragrance, citrus acidity, and a full, juicy mouthfeel.