Panama Hacienda La Esmeralda Diamond Mountain Natural
Tasting Note: Berries | Sugar Cane | Apricot | Cacao nibs
| Varietal | Processing Method | Altitude |
| Catuai | Natural | 1600-1800m |
Size: 200g / 1kg
Brewing Recommendation: Filter Brew
Diamond Mountain is Finca La Esmeralda’s only catuai brand; this time, it's our pleasure to release a natural processed Diamond Mountain with notes of berries, sugar cane, apricot and cacao nibs.
Grown at 1400 to 1600 m.a.s.l. on two of La Esmeralda's most productive and renowned farms (Jaramillo and Caas Verdes), the catuai cherries of this coffee are then dried on concrete patios for 3 to 5 days (8 hours per day). When the cherries are dry enough, they are rotated into Guardiola driers for 72 hours to complete the drying process and prevent fermentation.
Coffee aficionados are surely familiar with the name Hacienda La Esmeralda. What really captured our attention is that even when the coffees are not privileged varietals like geshas, the producers harvest and process the catuai with the same care!
On the Naming of the Coffee
At The Crackpots Coffee Roaster, we always try to help beginners and advanced drinkers alike to understand more about coffees. One of our efforts is to explain the various cryptic names of coffees which could be confusing.
Here’s a breakdown of this coffee:
| Panama |
Panama, officially the Republic of Panama is a transcontinental country spanning the southern part of North America and the northern part of South America. |
| Hacienda La Esmeralda | Hacienda La Esmeralda is a specialty coffee producing company owned by the Peterson Family and located in the Highlands of Boquete, South-West region of the Republic of Panama. Hacienda La Esmeralda is home to the famous award-winning Esmeralda Geisha coffee. |
| Diamond Mountain | Diamond Mountain is Hacienda La Esmeralda’s only catuai brand. |
| Natural | Natural in coffee usually means that the coffee is sun-dried without removing the flesh and skins of the cherries. This processing method enhances the fruitiness of the coffee but is prone to over-fermentation. |