![panama hacienda la esmeralda gesha natural guabo 3 banc [score: 91.25], panama coffee from bean & bean queens — roastery & cafe](https://hcitwhfyqvcsrmkwiefi.supabase.co/storage/v1/object/public/listing-photos/coffees/ed05ac81-3f46-4ed6-9a6f-b43526064aad.webp)
panama coffee
Panama Hacienda La Esmeralda Gesha Natural Guabo 3 BANC [Score: 91.25]
by bean & bean queens — roastery & cafe · new york city, usa
you'll taste winey before caramel. this is panama hacienda la esmeralda gesha natural guabo 3 banc [score: 91.25], an anaerobic panama from bean & bean queens — roastery & cafe.
wineycaramel
the bean
- origin
- panama
- region
- boquete
- process
- anaerobic
- varietal
- gesha
- status
- in stock
this is a gesha from hacienda la esmeralda in boquete, panama, one of the farms that first brought the gesha varietal to wide attention. the lot is processed anaerobically as a natural, meaning the whole cherry ferments without oxygen before drying, which drives the winey, fermented fruit character alongside caramel sweetness. scoring 91.25, it sits at the upper end of specialty. roasted by bean & bean in queens, ny. to highlight the winey complexity without sharpness, brew it as a pour-over or aeropress using water around 90-93°c, a medium-coarse grind, and a slightly extended steep.
common questions
What does Panama Hacienda La Esmeralda Gesha Natural Guabo 3 BANC [Score: 91.25] taste like?
the anaerobic natural process gives this gesha a pronounced winey quality with caramel sweetness underneath. expect a fermented, fruit-forward cup rather than a clean, delicate one.
How is Panama Hacienda La Esmeralda Gesha Natural Guabo 3 BANC [Score: 91.25] grown and processed?
the coffee is a gesha varietal grown in boquete, panama at hacienda la esmeralda, then processed anaerobically as a natural, meaning whole cherries ferment in a low-oxygen environment before being dried.
How should I brew Panama Hacienda La Esmeralda Gesha Natural Guabo 3 BANC [Score: 91.25]?
a pour-over or aeropress suits this coffee well, using water around 90-93°c to keep the winey and caramel notes balanced without over-extracting the fermented character. grind medium-coarse and avoid very high brew temperatures that can make anaerobic naturals taste harsh.
about bean & bean queens — roastery & cafe
bean & bean queens sits on northern boulevard doing what good roasters do best: making coffee that actually tastes like something. the 4.5-star rating from over a thousand reviews isn't an accident. walk in and you'll catch the deep, caramelized scent of beans hitting that sweet spot between roasted and burnt, where most chains fear to tread. this isn't about the instagram moment. it's about the woman who comes in every tuesday for her cortado, made exactly how she likes it. the careful attention to extraction timing. the way they'll grind your beans fresh instead of handing you a bag that's been sitting around since last week. queens doesn't get enough credit for its coffee scene, but places like this prove the borough knows what it's doing. when your neighborhood roaster cares this much about the beans, you taste the difference in every sip.
all coffee from bean & bean queens — roastery & cafenew york city, usa
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