Panama Hacienda La Esmeralda Geisha Mario 42

Hacienda La Esmeralda Geisha Mario


Panama Hacienda La Esmeralda Geisha Mario 42

[ 1 ] Coffee

Country: Panama
Farmer: Peterson Family
Farm: Hacienda La Esmeralda
Lot: Mario 42
Variety: Geisha
Process: Washed
Region: Jaramillo, Boquete


[ 2 ] Notes

Roast degree: Light
Flavor notes: Jasmine - Bergamot - Lemongrass
Acidity ●●●●
Body ●●●●○
Sweetness ●●●●
Balance ●●●●●

[ 3 ] Story 

My first encounter to Panama Esmeralda Geisha was back in 2012 when I was a barista at Campos Coffee. 

I vividly remember the excitement and anticipation in the cupping room.

The shape of the beans were distinctively long and wide. The aroma of the ground coffee were nothing like I had ever smelt before.

Very powerful notes of jasmine flower, lemongrass and orange.

Without knowing too much about this coffee, I knew it is going to be delicious and it gave me butterflies in my stomach.

Panama Hacienda La Esmeralda was already known to be the best producer in the world back then. Since, they have continued to lead the industry and inspired many farmers around the world.


WCRC 2019 Taipei

The last year 2019, when I was competing in the world coffee roasting championship in Taipei, I had a pleasure to meet Rachael Peterson, the producer of Hacienda La Esmeralda.

I felt like I was in a dream when I sip the coffee she brewed for me.

That moment, I thought to myself,


"I will buy her coffee for BRUT someday". 


Because I truly admire the quality, her pursuit of excellence.

This is everything BRUT Coffee aspires to be. 

It is my honour to showcase her coffee and interpret to BRUT way.


This lot 'Mario 42' displays the most classic flavours of washed geisha.

Elegant notes of jasmine flower and bergamot, and crisp acidity of candied lemon.


Notes from Hacienda La Esmeralda

Mario 42 is a part of the Esmeralda Special Reserve, an award-winning coffee collection that has garnered continuous international prize since we first introduced it fifteen years ago. It is sold by direct trade, outside of the Esmeralda Auction, in small quantities.

At Esmeralda, we hand-pick the ripest, reddest cherries. Our careful attention ensures an elegant and complex cup, with notes of jasmine, stone fruit and bergamot. Nurtured in the volcanic soils of Boquete and sprinkled with the mists of the Pacific and Atlantic Oceans, this is an exceptional Esmeralda Geisha.

To produce Mario 42, we use only recycled water, sourced from highlands near our mill. Proceeds from this coffee have gone to such programs as a school for our pickers' children during harvest with hot meals: a supply of rice, beans, and sardines for all harvesters and their families while they live on the farm: and bi-annual bonus of at least 30%.


[ 4 ] Brewing

Grind Particle Size Guide
V60/Kalita > Aeropress > Clever Dripper > Plunger / French Press

Coffee to Water Ratio
55-60g of coffee: 1L of water

Grind size - Table Salt like / Coffee 12g: Water 200g / Water temp 92C / Inverted method. Steep 2min and quick stir and push

-Clever Dripper
Grind size - Table Salt like / Coffee 12g: Water 200g / Water temp 92C / Steep 2min and drain

-Plunger / French Press
Grind size - Table Salt like (finer than above)  / Coffee 60g: Water 1000g / Water temp 93C / Steep 5min, gently push down the crust with a spoon, plunge it gently 

Grind size - Coarse ground pepper-like/ Coffee 15g: Water 250g / Water temp 91C / Total brew time 2:00-2:30. Pour water in 4 phases, keep the water level above the coffee bed
Trouble Shooting

If the coffee tastes:
  • Too weak and dry finish ➞ Grind Finer
  • Too strong and sour ➞ Grind coarser
But keep the coffee to water ratio always the same.


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