Hacienda La Esmeralda, helmed by the Petersons, is widely regarded as one of the most influential producers in modern specialty coffee, recognised for its repeated top placements at international competitions and its role in defining how varietal, terroir, and process are evaluated today. Yet beyond accolades, the estate is equally shaped by long-term stewardship, with the spoils of success being channelled back to the farm — conserving large tracts of forest, recycling water, milling by-products, and investing consistently in the welfare of its workers and their families, as well as surrounding communities.
At El Velo, one of Esmeralda’s highest-altitude farms in Quiel, these values take form through coffees that are carefully grown, precisely processed, and thoughtfully differentiated. Here, SL-34 — a Kenyan-origin varietal known for structure and depth — offers a counterpoint to the estate’s more familiar floral expressions. Grown above 1,750 metres and processed as a natural, this lot moves through controlled fermentation and extended, climate-managed drying, building density and sweetness while maintaining balance.
In the cup, the coffee opens with dark cherry aromatics and ripe black grape, followed by a core of juicy blackberry. The mouthfeel is plush and lively, with a sweetness that lingers and a structure that feels settled rather than sharp.
We chose this coffee as a reflection of our own approach at Alchemist — working with renowned producers not for exclusivity, but to share quality that feels considered and accessible. Esmeralda SL-34 offers an entry into a world-class farm through a profile that is expressive, grounded, and complete. A composed, fruit-driven Panama that invites renowned quality without distance.
Recommended to rest beans for 7-10 days from roast date before consuming.
