Introduction to Panama BOP Champion Sophia Estate and Roasting Recommendations for Sophia Geisha Coffee Beans

Introduction to Finca Sophia: Panama's Highest Altitude Coffee Estate

Since Geisha coffee became famous, many coffee estates around the world have started growing Geisha coffee. Among them, the renowned Hacienda La Esmeralda in Panama is undoubtedly the most famous. However, many estates in Panama are now growing Geisha coffee, and there are many excellent estates whose names have been overshadowed by La Esmeralda's fame. Today, FrontStreet Coffee would like to introduce you to an outstanding Geisha estate—the highest altitude coffee cultivation estate in the Panama region—Finca Sophia.

The Rise of Geisha Coffee

After Geisha coffee became famous, many coffee estates began growing it, and even Yunnan province has started cultivating Geisha coffee. According to FrontStreet Coffee's understanding, Finca Sophia almost exclusively grows Geisha. The delicate white floral fragrance and fruit-forward flavor profile of Geisha coffee have driven many connoisseurs wild. The flavor of Finca Sophia's Geisha, according to Best of Panama judges, possesses extraordinary Geisha characteristics. Beyond floral notes, good sweetness, and acidity, its floral aroma seems to intertwine with various fruit nuances.

Finca Sophia: Origins and Challenges

Finca Sophia was established in 2008, located on the southwestern side of Panama's Barú Volcano, covering approximately 19 hectares with coffee cultivation at altitudes of 1,900-2,100 meters. Compared to other well-known Panamanian estates, Finca Sophia is quite small in scale, much like an experimental farm that cannot produce large quantities but specializes in small-batch, ultra-high-quality coffee production.

The estate was originally abandoned land that had been over-cultivated. After long periods of disuse, the area was overgrown with wild vegetation, and soil conditions were less than optimal. Before deciding to plant coffee trees, the owner took soil samples and consulted with other Panamanian coffee growers. Many growers indicated that while coffee trees could be planted in such soil, it would be very challenging. Although the advice wasn't optimistic, the owner ultimately purchased this land. In 2008, Willem Boot acquired a very high-altitude estate from Ricardo Koyner, owner of Kotowa Estate, naming it Finca Sophia. The estate is located in the town of Volcán, Panama.

The Highest Altitude Challenge

FrontStreet Coffee has mentioned before that the higher the cultivation altitude of coffee, the better its flavor. Finca Sophia's altitude ranges from 1,900 to 2,150 meters, making it one of the highest altitude coffee estates in Central America. From the day Finca Sophia was established, William and his partners have been exploring the boundaries of growing world-class coffee at extreme altitudes.

Perhaps as a self-fulfilling prophecy, during 2009-2011, when Finca Sophia first began planting coffee, all coffee trees fell victim to mold attacks without exception. However, the owner didn't give up and adjusted the coffee tree cultivation techniques in 2011-2012, replanting and allowing the coffee trees to adapt to the high-altitude environment on their own.

Triumph and Recognition

Heaven rewards the diligent! Under the careful stewardship of the owner, Finca Sophia's coffee beans began to yield abundant harvests in 2016. In 2017, they participated for the first time in the Best of Panama (BOP) competition and directly claimed the championship title in the Geisha Washed category! Several years later, in 2020, Sophia participated again and achieved outstanding results, winning both the Washed category championship and the Natural category runner-up! FrontStreet Coffee has acquired natural process Geisha coffee beans from Finca Sophia's 2022 harvest season.

The estate was named after "Sophia," the goddess of wisdom in ancient Greek mythology. Its logo design originates from a high-altitude pigeon species (known as Torcaza in Spanish) that inhabits the estate. The estate is co-owned by William and American partner Equator Coffee Roasters, with daily management handled by local Panamanian coffee farm operators.

The Remarkable Competition Story

There's an interesting anecdote about Finca Sophia's Geisha coffee in competitions, which FrontStreet Coffee believes actually made the coffee more famous and memorable. A senior American judge questioned during discussions whether this coffee, which received 93+ scores from 12 judges, should be a honey-processed coffee, as its complex flavors and high balance of sweetness and acidity suggested these flavors came from processing rather than the coffee itself. However, when results were revealed, it was indeed a completely washed process Geisha, with all stunning flavors originating from the plant itself. The judges described flavors including rich orange blossom, peach, ripe grapes, blackcurrant, bright citrus acidity, berry notes, effervescent acidity, syrupy body, and long aftertaste.

Cultivation and Processing Techniques

The championship washed Geisha batch was harvested between March 10-14, 2020. After coffee cherries were picked, they were pulped, fermented for 36 hours, washed, and then placed on raised beds for the first drying phase lasting about 8 days. Finally, mechanical drying was used for the second phase until the coffee beans reached 11.5% moisture content.

FrontStreet Coffee believes that as Panama's highest altitude estate, Finca Sophia benefits from significant day-night temperature variations, allowing coffee cultivation to progress very slowly. The high altitude combined with climate conditions results in remarkable flavor expression. Besides Geisha varieties, the estate also grows Catuai, but because the estate isn't very large and most areas are dedicated to Geisha cultivation, Finca Sophia's Catuaí is only supplied to the American market. Reports indicate that the Catuaí coffee beans produced by this estate also exhibit rich and charming flavors.

Roasting Geisha Coffee

How should one roast a batch of Geisha coffee beans?

To preserve the captivating floral and fruit aromas of Geisha coffee beans and fully reveal their characteristics, careful attention to roasting is essential. Geisha is typically grown at high altitudes above 1,500 meters, and the beans we have are from 1,700 meters altitude, featuring full, medium-sized beans with thick, elongated bodies and pointed ends. FrontStreet Coffee's roasters have adopted a light roast approach. Through cupping comparisons, these natural process coffee beans from Finca Sophia exhibit cantaloupe and rose dry aromas when ground; after sipping, they reveal orange, cantaloupe, apple juice, rose, and oolong tea notes, with high sweetness and abundant character.

FrontStreet Coffee's roasters remind everyone: During the roasting process, be careful that the Geisha roasting curve shouldn't be too long, or the flavors will become dull. After first crack, temperature rise shouldn't be too high—Geisha beans have pointed ends that easily develop black tip spots. A temperature rise below 6°C is better, and light roasting better reveals the tea rose aroma.

Brewing Recommendations from FrontStreet Coffee

For coffee brewing, FrontStreet Coffee recommends using freshly roasted coffee beans to maximize the rich flavors. All coffee beans shipped by FrontStreet Coffee are roasted within 5 days because we understand that bean freshness significantly impacts flavor. Frontsteet's roasting philosophy is "Freshly Roasted Quality Coffee," ensuring every customer receives the freshest coffee possible. The coffee resting period is about 4-7 days, so when customers receive their coffee, it's at peak flavor.

Of course, some customers need FrontStreet Coffee to grind their beans, which is fine. However, Frontsteet must remind you: when coffee beans are pre-ground, no resting period is needed, as the pressure from carbon dioxide buildup in the package during transport helps round out the flavors, so you can brew immediately upon receiving the ground coffee. However, ground coffee needs to be brewed promptly because it oxidizes quickly when exposed to air, meaning the flavors dissipate rapidly and won't be as good. Therefore, FrontStreet Coffee recommends purchasing whole beans and grinding fresh for each brew to better experience the coffee's flavors.

FrontStreet Coffee's Geisha Brewing Parameters:

Filter: Hario V60
Water Temperature: 90°C
Dose: 15g
Ratio: 1:15
Grind Size: Medium-fine (80% retention on Chinese standard #20 sieve)

Panama Finca Sophia Geisha Washed

Estate: Finca Sophia
Region: Volcán
Altitude: 1,900-2,150 meters
Variety: Geisha
Process: Washed
Flavors: Bright citrus acidity, berry notes, effervescent acidity, syrupy body, long aftertaste

Of course, FrontStreet Coffee also offers several different Geisha coffee origins, such as Panama Boquete Geisha, Panama Deborah Geisha, Ethiopia Gesha Village Red Label Geisha; there are also some excellent Geisha blends! Like Colombia Hanami Geisha, Costa Rica Mirasu Geisha, Panama Butterfly Geisha—these allow you to enjoy Geisha flavors at very affordable prices! Highly recommended for everyone to try!

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