Coffee had been growing on lands in and around Hacienda La Esmeralda since at least, 1890, and it was this huge reservoir of coffee knowledge and culture that helped the Petersons redevelop much of their land for coffee farming and even make their first coffee farm expansion at Palmira in 1988.
In 1997 the Petersons purchased the land that became the Jaramillo Farm. This plot on the sides of Volcan Baru was selected specially for its high altitude, in hopes of developing higher scoring, livelier and more nuanced coffees. That said, it was only by serendipity that the famous Geisha coffee was planted on this farm.
Diamond Mountain lots come from two of most productive and renowned farms: Jaramillo and Cañas Verdes. Many of the plantings date back decades and continue examining the fit of different varieties to different areas.
Catuai coffees have long been planted in Panama, and this variety is well-loved for its high production, disease resistance, and clean, bright cup. At Hacienda La Esmeralda, we grow a selection of Catuai variety across our farms and harvest it with the same care and attention as our other fine coffees.
During the natural process, harvested coffee goes directly to the patio to be put to dry. The fruit of the cherry slowly dries out with the coffee bean itself still inside, infusing the bean with fruit and aromatic notes that carry through all the way to the cup.
We let the cherry dry to an even level. Depending on the weather and the composition of the lot, the coffee will dry for 3 to 5 on the concrete patio (8 hours per day).
After it has reached a sufficient dryness, we rotate the lot into one of our Guardiola driers for 72 hours to round out the drying process and prevent fermentation. After drying is complete, the coffee beans are mechanically separated from the remaining fruit material.
What a lovely with a lively mouthfeel, fruit-nuanced of peach and turns into a long soothing finish of dark chocolate. Clean and smooth delicate cup, the type of coffee we love to enjoy in the evening.