Introducing the Everyman Tasting Set

The Everyman Set explores what happens when time becomes an ingredient. At Hacienda La Esmeralda—pioneers of Panamanian Gesha—precision and patience converge in one of the most advanced processing approaches in the world. This is coffee shaped in ultra-controlled environments: chilled fermentation tanks, cold room drying, and intentional exclusion from full sunlight. Every variable is considered. Every stage is deliberate.

POUR OVER TECHNIQUE TIPS:

These coffees are more prone to choking and under-extraction than typical Geshas, so specific pour techniques are key.

• If using Kubomi method, use the Kubomi on the dry bed without stirring the bloom. 
• Pour heavy and centered, paired with a coarser grind to promote flow and extraction.
• Finish with a very gentle swirl for the final draw down.

Aguila Gelado Gesha

A well extracted cup of Aguila Gelado is soft and refined with a citric acidity similar to oranges. There were lots of florals, like orange blossom, in both the aroma and taste. The dialed cup is similar to a white peach which is a more delicate form of peach that is very floral and soft. The body should be medium light and the aftertaste should be long lasting and full of florals.

Aguila Gelado can be challenging to dial—prone to choking and tricky to extract—but the techniques above will help. Under-extracted brews taste sour and thin, like black tea with too much lemon. Over-extraction flattens the profile, leaving bitter, over-steeped notes and an unpleasant texture.

Our recommended dial for pour over:
Dose: 20g
Ratio: 1:17
Grind:  Coarser than Neutral
Brew Time: 3:20
TDS: 1.3%
Extraction: 19.4%

Guabo Frio Gesha

The Guabo Frio gesha is delicate and effervescent with lots of florals, like jasmine, and notes of peach and citrus. The dialed brew reminded me of an orange soda in flavor, sparkling + overly sweet citrus. The body is medium light, similar to tea, and has a long citrus aftertaste.

Guabo Frio requires the same brew technique to avoid choking and under-extraction. Under-extracted cups taste sharp and citrusy; over-extracted ones are bitter and flat. When dialed in, it balances vibrant acidity with intense sweetness.

Our recommended dial for pour over:
Dose: 20g
Ratio: 1:17
Grind: Slightly Coarser than Neutral
Brew Time: 3:30
TDS: 1.25%
Extraction: 19.1%

Mario Banc Gesha

The Mario Banc Gesha is certainly the most vibrant of the trio. In the dialed brew I find lots of florals and citrus, as expected, with the addition of complex tropical fruits, maraschino cherries, and dark berries. The mouthfeel is syrupy and sweet with a medium body. A dialed brew will be very sweet like ripe berries. 

The Mario Banc Gesha is the least likely to choke, however it requires the technique above to brew well. Over-extracted tastes like bitter chocolate and loses most of its syrup sweet characteristics. Under-extracted tastes like underripe berries and is thin, similar to an unsweet black tea. 

Our recommended dial for pour over:
Dose: 20g
Ratio: 1:17
Grind: Slightly Coarser than Neutral
Brew Time: 3:20
TDS: 1.33%
Extraction: 19.5%

Everyman represents Esmeralda’s latest frontier in processing innovation—where each coffee in this set follows a different arc, but all three were processed with intention and precision. 

A good coffee captures a flavor, a great coffee captures a place. The rarest coffees capture a moment.

Also in Reserve Dials