Panama Esmeralda

by **Matt Milletto** on Mon Sep 19, 2005 3:48 pm

Hey Chris T, Kyle, Stumpies ...

I have a little Panama Esmeralda here on my desk and want your opinion on how I should taste it. I have a Bodum Vaccuum Brewer, Pour over, French Press, etc.

What shoud I look for? Should I try it as a SO espresso?

Thanks, looking forward to it tomorrow AM.

- Matt

by **Alistair Durie** on Mon Sep 19, 2005 3:53 pm

is that Esmeralda 'Special'?

press it first.

a.

by **Kyle Larson** on Mon Sep 19, 2005 4:25 pm

Either of a vac pot or a french press. I've been brewing it in a french press the last three days, and it comes out beautifully every time. If you have enough, then go for the SO shot. But make sure and brew a french press before you go tossing it into an espresso machine. It is wonderful coffee. Hope you enjoy.

by **malachi** on Tue Sep 20, 2005 8:12 am

Either, both.

Mmmmm...

by **Matt Milletto** on Tue Sep 20, 2005 8:18 am

went with a personal press.

wow. complex high tones and a citrus almost berry taste. to me it finishes with a lemony chocolate mellow richness.

this is a great coffee, thanks stumptown for the small stash. Chris and I diveed up what we had.

YUM ... now that it is getting cooler I am tasting new flavors ...

oh what a good way to start the day.

- Matt

by **malachi** on Tue Sep 20, 2005 11:49 am

a never ending exploration of new flavours.

grin

by **Matt Milletto** on Tue Sep 20, 2005 1:07 pm

tru dat.

I saved enough to make one more press.

- m

by **Kyle Larson** on Tue Sep 20, 2005 6:11 pm

hey mr. tacy,
have you pulled any SO shots with it yet? if not, wanna come over to my house this weekend(or vice versa) being that we're neighbors and all. we can also gossip about this new scandal while drinking belgian ales.

kyle

by **malachi** on Tue Sep 20, 2005 6:45 pm

I have.
Over-the-top. Moscato D'Asti candy, tangerine syrup, champagne grapes, earl grey tea, hints of vanilla and peach and melon and milk chocolate and berry compote.
Crazy.

Do you have some roasted? Stumptown is out right now.

by **Kyle Larson** on Tue Sep 20, 2005 7:09 pm

a little bird i know does.

by **malachi** on Tue Sep 20, 2005 7:41 pm

awesome
tomorrow?
thursday?

by **xristrettox** on Tue Sep 20, 2005 11:40 pm

oh, hey, can I come?

by **malachi** on Wed Sep 21, 2005 7:26 am

hey billy.
i thought you worked all the time.
you've got my number.

by **Matt Milletto** on Wed Sep 21, 2005 9:17 am

I am thinking of being up in ptown next weekend. anyone want to get together? i really want to spend more time at the annex, kyle? chris, billy, beers?

- matt

by **malachi** on Wed Sep 21, 2005 3:10 pm

Weekends are bad for me.

by **Kyle Larson** on Wed Sep 21, 2005 7:17 pm

Resulting from breakfast with a special lady friend I no longer have an amount sufficient to put on an SO party. I am sorry for the false promises. But once the Esmerelda is on the market I will purchase some more and we can all crowd over to my house or Tacy's place and I will make good on my offer. Very sorry, but the special lady friend really did deserve a french press of this fine coffee.

Kyle

by **duane** on Thu Sep 22, 2005 4:14 am

will roast up a small batch on monday. would do it over the weekend but i'm going up to seattle. will release this fine coffee mid october. however, if any of y'all would like a sneak peek give me a shout and i'll send ya a bit from mondays batch. i found through sample roasts this coffee cups best if dumped before second crack. not sure how it will perform as an sos, bright, fruity and massively floral i suspect.

-d

by **Jimmy Oneschuk** on Thu Sep 22, 2005 11:03 am

Does anyone have any theories on what is specific about this origin that makes it special - especially two years in a row?

-exceptional care by estate owner?
-weird mutated plant? (those long-ish beans are quite telling...)
-various concentrations of compounds (ketones, etc...) in this bean

I think I need to research this "Geisha" stuff somemore...

by **nick** on Thu Sep 22, 2005 11:45 am

jimmyo wrote:Does anyone have any theories on what is specific about this origin that makes it special - especially two years in a row?

We covered this sort of in our latest podcast.

jimmyo wrote:-exceptional care by estate owner?

Most definitely.

jimmyo wrote:-weird mutated plant? (those long-ish beans are quite telling...)

If you consider the Ethiopian geisha varietal weird and mutated.

by **Alistair Durie** on Thu Sep 22, 2005 5:18 pm

still wondering, is this Esmeralda 'Special' auction lot, or other coffee from Hacienda La Esmeralda?

by **malachi** on Thu Sep 22, 2005 6:11 pm

There are various coffees from Hacienda La Esmerelda.
In addition, there are two "Especial" versions (as far as I know - but Duane can probably correct me if I'm wrong). One was the CoE lot, the other was the lot purchased by Hines, Stumptown et al.
There are differences between these two 'special' coffees as well.

by **nick** on Fri Sep 23, 2005 4:42 am

malachi wrote: One was the CoE lot, the other was the lot purchased by Hines, Stumptown et al.

You mean "Best of Panama?" There's no Panama CoE.

(Did I just 'Tacy' the Tacy? :wink:

)

by **malachi** on Fri Sep 23, 2005 7:38 am

i just lump all those comps into one.
costa rica, panama.
they need to get with the damn program.

by **SL28ave** on Fri Sep 23, 2005 8:51 am

alistair wrote:still wondering, is this Esmeralda 'Special' auction lot, or other coffee from Hacienda La Esmeralda?

There're a few Esmeralda lots floating around; a couple I believe are of equal quality to the auction lot.

As this is a new coffee, developing brand, with new special circumstances etc etc... It's a litle confusing right now. I'd trust only my taste buds and common sense over ANY source; as should be our nature. (My instinct is to trust Chris Tacy's buds, btw)

by **SL28ave** on Fri Sep 23, 2005 9:01 am

jimmyo wrote:Does anyone have any theories on what is specific about this origin that makes it special - especially two years in a row?

-exceptional care by estate owner?
-weird mutated plant? (those long-ish beans are quite telling...)
-various concentrations of compounds (ketones, etc...) in this bean

I think I need to research this "Geisha" stuff somemore...

a mixture of the first two, plus environment gives ketone-ish uniqueness.... the REAL info you and i desire (so much!) would require something like years of study at the farm with lab support.... no research online will tell you much... yet

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