One of the great advantages of working in coffee is the exposure you get to the diversity of the product. In any week, we might try coffees from a dozen different countries, and we always serve and sell beans from all the major growing regions. This week, we are being blown away by two small-lot coffees from opposite corners of the world: A Papua New Guinea Peaberry from Sigri Estates, and a treasured Panamanian gesha from the famous Hacienda la Esmeralda.
These two coffees could not be more different. The Papua New Guinea is syrupy, medium-bodied, raisiny-sweet; it marries well with cream and is a great landing place for those who enjoy the big-bodied mouthfeel of Sumatras, Sulawesis, and other Asian island coffees. It’s produced by indigenous people running a former estate within one of the wildest countries on earth. Papua New Guinea is still a predominantly tribal society with little adoption of Western culture; logistics can be difficult there, and the coffee can suffer. But the effort put forth by the farmers and workers at Sigri to get their crop picked, processed and to port shines through here.
The Panamanian Hacienda la Esmeralda Gesha, on the other hand, is the product of a highly developed, precisely managed farm; coffee growing operations do not get much more professional than Haceinda la Esmeralda. Gesha is an heirloom Ethiopian strain of coffee (from a village in Ethiopia by the name of Gesha) that languished in the Americas for years. Then it was discovered that this low-yielding strain produced a cup redolent with jasmine, bright citrus, and rock-candy sweetness. The Peterson family, owners of their Hacienda la Esmeralda, have become famous growing this plant; their crop has regularly cleaned up at tasting competitons and fetched more than $100 a pound. We snagged one bag of this beauty and we’re selling it only in-store only -- so come by our stores and pick up a bag before it is gone.
Director of Coffee Production