Madrid Drop
This coffee was roasted for the Madrid Coffee Fest.
It is part of a selection that we have chosen to truly represent us.
It is now available online, in limited quantities,
with a special 30% discount.
For us, coffee is something to drink.
Not wasted.
Sensory profile: Jasmine, rose, mandarin, honey, orange blossom, green tea
Variety: Gesha
Process: Washed
Origin: Boquete, Panama
Altitude: 1700 – 1900 m
Harvest year: 2025
Company: Hacienda La Esmeralda – Peterson Family
The Panama Esmeralda Lino 7B is a coffee that embodies clarity.
A pure, essential washed Gesha, where agronomic precision meets lightness of gesture.
It is the result of the philosophy of the Peterson family , who for over twenty years have cultivated Gesha as one would preserve a language: with respect, curiosity and listening.
Origin
Hacienda La Esmeralda is located between 1700 and 1900 meters above sea level, on the slopes of Boquete.
Here the volcanic soil, cool winds, and constant humidity create a natural balance that favors slow, even ripening.
Gesha plants thrive on diffused light and gentle shade, conditions that allow the development of floral and citrus aromas of extraordinary purity.
Each batch comes from selected plots, grown using sustainable methods and monitored plant by plant.
Collection and selection
Gesha cherries are hand-picked in several passes, only at peak ripeness.
Immediately after harvesting, they are immersed in flotation tanks with spring water, a process that eliminates the less dense fruit and guarantees a uniform and clean batch.
Only the most lively raw material continues towards fermentation.
Fermentation and washing
After pulping, the beans ferment in spring water for about 24 hours .
This wet fermentation promotes the natural degradation of mucilage and develops a clear, bright acidity .
This is followed by multiple washings in channels of running water, then a soaking phase which rebalances density and aromatic compounds.
It's a process calibrated with the same care with which you tune an instrument: nothing is left to chance, but everything remains natural.
Drying and stabilization
The parchment coffee is slowly dried on raised beds , in thin layers, turned several times a day to maintain constant temperature and humidity.
Once it reaches 11–12% humidity, it rests for a few weeks to stabilize its profile and consolidate its brightness in the cup.
Every detail is designed to preserve transparency: time here is not an obstacle, but an ingredient.
Recognized excellence
Every year, Hacienda La Esmeralda redefines what excellence means in the world of coffee.
It's not a question of numbers, but of consistency, sensitivity and absolute respect for the Gesha variety.
The Peterson family's work continues to inspire generations of producers, demonstrating that true greatness comes from the silence of everyday gestures.
In the cup
The profile is bright, floral and clear.
On the nose , jasmine, rose and orange blossom emerge, followed by mandarin, honey and green tea.
The sweetness is clean and persistent, supported by a lively acidity that gives rhythm and depth to the cup.
A Gesha that tells the essence of Panama: balance, precision, grace.
Why Over Your Limits
Because it represents the point where technique becomes sensitivity.
Because it shows that purity is not the absence, but the absolute presence of balance.
Lino 7B doesn't want to amaze, it wants to stay.
It's a coffee that illuminates without dazzling: simple, clear, perfect in its silence.
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