Panama | Boquete Growing Region | Finca La Fortuna Estate Introduction Gesha Washed | Gesha Roasting/Pour-over Techniques

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Panama Boquete Finca La Fortuna Geisha Washed

Country of Origin: Panama

Region: Volcán Barú; Boquete

Estate: Finca La Fortuna

Owner: Ricardo Fernandez

Altitude: 1600 meters

Variety: Gesha

Process: Washed

Flavor Notes: Lily, honeysuckle, green tea, citrus, peach

Panama Finca La Fortuna Washed Geisha

FrontStreet Coffee Roasting Recommendations:

Geisha beans have a harder density, combined with Boquete's high altitude, making them even denser. Roasting is suitable for European fast roasting with medium-high heat. Start with 20% airflow, increase heat at the color change point to enhance aroma, open airflow to 50%, and at first crack open airflow to 80%. Adjust heat according to ROR situation. It's recommended to finish roasting 13°C after first crack development for a light roast that preserves floral and fruit aromas. If you want a richer, sweeter mouthfeel, you can turn off the heat and coast at 10°C after first crack development.

Pour-over Technique Recommendations:

V60 dripper, medium-fine grind, water-to-coffee ratio 1:16, water temperature 88-90°C

Other Brewing Recommendations:

French Press: Medium grind, water-to-coffee ratio 1:15, water temperature 87-89°C

Siphon: Medium-fine grind, water-to-coffee ratio 1:15, water temperature 87-89°C

At an altitude approaching 1600 meters, this beautiful "Finca La Fortuna" enjoys unique light mist, fertile volcanic black soil, fresh spring water, and is surrounded by deep mountain forests. Tall native tree species like strangler figs, guava, cedar, and boro trees grow lushly throughout the estate, providing excellent nutrients and shade for the coffee trees.

In 1880, engineer Joseph De Dianous moved from his hometown in France to Panama to work for the French Panama Canal Company. In 1914, his son Gabriel purchased farmland in Bajo Mono, Boquete, and established Finca Gladys to commemorate his wife. Gabriel's children inherited their father's passion for cultivation and quality. His daughter Teresita de Dianous and son-in-law Ricardo Fernandez purchased their father's Finca Gladys in 1991, renaming it Cafetalera Fernandez Estate. Soon after, they acquired the nearby Gran Paradiso estate in 1993, followed by Finca La Fortuna before 2000. La Fortuna's altitude of 1550 meters is the highest among these three estates, located at the foot of Baru Volcano, making it an exceptional coffee estate. They branded their top-quality coffee from La Fortuna under the Gran del Val label.

La Fortuna estate contains many ancient Typica trees that can grow up to 12 feet high, as well as shorter Caturra varieties. Banana, orange trees, and tropical fruit trees are planted throughout the estate. Unlike modern new-style estates with neatly arranged rows of coffee trees, La Fortuna's coffee growing method is more "old-fashioned," with coffee trees naturally interspersed among different native forests and fruit trees on the hillside.

As early as 1997, Cafetalera Fernandez obtained Panama's first Rainforest Alliance certification, recognizing their use of innovative agricultural techniques and environmental protection methods to ensure the sustainable maintenance of tropical ecosystems. Only two estates in Panama have received this honor. In 2003, they built Panama's first ecological processing plant, applying the latest technology to coffee processing processes, significantly reducing water usage and protecting natural resources.

FrontStreet Coffee: A roastery in Guangzhou with a small shop but diverse bean varieties, where you can find various famous and lesser-known beans. They also provide online store services: https://shop104210103.taobao.com

Important Notice :

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