espresso
Hacienda Barbara Lot 1
Tasting notes
Natural
Washed
Honey
Experimental
Natural Lactic Fermentation
Natural DRD
Culturing Washed
Wave Natural
Dark Room Natural
Natural Cold Fermentation
Washed Anaerobic
Natural Anaerobic
Super Natural
Natural Dry Fermentation Mosto
Natural River Flow Fermentation
Natural Bosque
Anaerobic Natural
Anaerobic washed
At The Espresso Lab, we are proud to present Hacienda Barbara Lot 1, an exceptional Geisha from the highlands of Boquete, Panama. Produced by Hunter Tedman, this coffee reflects a dedication to quality, sustainability, and meticulous farming practices that allow Panama’s renowned terroir to shine through every cup.
Grown at 1,780 meters above sea level, the coffee benefits from cool mountain temperatures, rich volcanic soils, and ideal growing conditions that encourage slow cherry maturation. These environmental factors contribute to greater sweetness, complexity, and clarity, creating the foundation for an elegant and expressive cup profile.
Processed using the Natural method, the coffee cherries are carefully dried with the fruit intact, allowing sugars and fruit compounds to fully develop within the bean. This process enhances body, sweetness, and fruit intensity while preserving the distinctive floral character that makes Geisha one of the world's most celebrated coffee varieties.
The cup reveals vibrant notes of Mandarin Orange, Blackberry, and Cherry, layered with bright acidity, floral aromatics, and a silky mouthfeel. The result is a complex and fruit-forward coffee that delivers both elegance and depth, showcasing the remarkable qualities of Panamanian Geisha.
This offering reflects The Espresso Lab’s commitment to sourcing exceptional origin-driven coffees that celebrate craftsmanship, innovation, and terroir. Through partnerships with dedicated producers such as Hunter Tedman, we continue to share some of the world's most remarkable coffees with our community.
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