Details
Origin: Cañas Verdes, Panama
Farm: Hacienda La Esmeralda ; Reserva De Cabaña 2 FC
Producer: Peterson Family
Altitude: 1700m
Process: Washed
Variety: Geisha
Harvest: 2025
Processing Level: 1/5
Roasted in Zurich, Switzerland on January 26, 2026.
Brewing Recommendations
General Information:
Water: Soft, balanced mineral profile. Favour Magnesium and balance with Calcium, with little bicarb. (≈60-100 ppm TDS)
Rest time: 7–14 days post-roast
Filter Recipe
Grind setting: Medium–fine (adjust for 2:30–3:00 total brew) - Around 25 Clix.
Brewer: Either Conical (V60, Timemore) or Flat (Orea, Solo)
Dose: 16 g coffee → 260 g water
Water temp: 92–94 °C
Pours: 3 (bloom + 2 equal pours)
Pour Structure: 60g Bloom for 40s, followed by 2 equal pours of 100g. Drawdown of 2nd pour around 1:25. Last pour when bed is dry. All pours from a medium height to promote agitation.
Total brew time: ~2:45
From the famous farm of Panama, Hacienda La Esmeralda, comes an awesome classic washed coffee from their Cañas Verdes farm, Reserva de Cabaña. This particular lot was grown up at 1700m in the unique growing conditions on the southern slope of Volcan Baru. There is a good balance of consistent rainfall, and sun exposure at this point of the farm, which leads to exceptional growing conditions, meaning more flavour development and ripeness of cherries.
This lot has been processed in a classical washed way, with 2 twists. The first is that after ripe cherries are picked, it's been depulped and fermented in cold water - this is where the F in the lot name comes from - for Frio (cold in spanish). After this cold water fermentation, the lot is dried in a special, newly built dark room. This dark room is temperature and humidity controlled, which means a slower, more stable drying for this lot, which is where the C stands for - controlled drying.
Overall this lot is incredibly clean and elegant. Think very floral like Jasmine and Orange Blossom; very tea like, like a high quality black tea; with sweet fruit notes like Peach and Lemonade. This coffee also needs several weeks to open up - so let it rest longer than usual for degassing.