Panama Don Pachi Estate Coffee Cupping Flavor Profile_How to Pour Over Don Pachi Estate Geisha Coffee

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Panama Coffee Estate ▪ Don Pachi Estate ▪ Geisha

The owner of Don Pachi Estate, Mr. Francisco Serracin, was the first coffee plantation owner to bring Geisha coffee varieties to Panama and is known as the "Father of Panamanian Geisha Coffee." The coffee plantation is located in the Boquete region at an altitude of 1450-1500 meters, covering a relatively small area of only 30 hectares, with half a hectare dedicated to growing Geisha coffee.

Compared to the Geisha from Hacienda La Esmeralda, the Geisha from Don Pachi Estate differs even in bean appearance. The former is slender and pointed at the top, while the latter is somewhat rounder and plumper. In terms of flavor, the former emits flavors similar to Ethiopian Sidamo, while the latter's aroma is closer to Ethiopian Yirgacheffe. The Geisha coffee from Don Pachi Estate comes from the Coffee Research Institute of Costa Rica, with a very clear origin, whereas the Geisha from Hacienda La Esmeralda has an unknown origin, with no clear source or shipping method. Some even speculate it might come from Ethiopia. The optimal roast level is "Medium Roast 1."

Panama Coffee - Don Pachi Estate Geisha Natural

Cupping Notes

Passion fruit with noticeable sweetness, bergamot, peach, with a juicy sensation

Honey, transitioning mid-palate to citrus flavors of molten orange

Fine texture with a long, lingering aftertaste

Panama Don Pachi Natural is also an exceptional product that achieved the outstanding feat of winning the "Best of Panama" Natural category championship. Don Pachi Estate in the Boquete region uses the rare natural processing method for Geisha variety coffee beans, creating a refined yet magnificent taste—elegant and rich in flavor, reminiscent of matured premium red wine. It is highly recommended that coffee enthusiasts experience it at least once.

How to Brew Panama Coffee [Don Pachi Estate Geisha]?

FrontStreet Coffee pour-over reference: Weigh 15g of Don Pachi Estate Geisha coffee powder, pour into a grinder for medium grinding. The ground particles should be slightly coarser than table salt—we use BG grinder setting 5R (standard sieve pass rate 60%), water temperature 90°C, extracted with a V60 dripper.

Using the hot water from the pour-over kettle, draw circles clockwise centered on the middle of the filter cup. Start timing when brewing begins. Within 15 seconds, brew the coffee to 30g, then stop pouring water. When the time reaches 1 minute, pour water for the second time. During the second pour, just like before, draw circles clockwise centered on the middle of the filter cup. Avoid pouring water onto the area where the coffee powder meets the filter paper to prevent channel effect.

When brewing the coffee powder to the outermost circle, leave one circle of space, then continue brewing circle by circle toward the center. By 2 minutes and 20 seconds, the coffee should be brewed to 220g, completing the brewing process.

Cold Brew [Don Pachi Estate Geisha]

FrontStreet Coffee cold brew [Don Pachi Estate Geisha] reference:

Panama Coffee [Don Pachi Estate Geisha], light-medium roast, BG grinder setting 4B, grind level 3, 20g of beans, water temperature 87°C, pre-infusion for 3 minutes, using a Chemex brewer, then cold brew with ice water, total water volume 200ml

Important Notice :

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