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 plantation owner to bring the Geisha variety to Panama, earning him the title "Father of Panamanian Geisha Coffee." The estate lies in the Boquete region at 1450-1500 meters and covers a relatively modest 30 hectares, of which only half a hectare is dedicated to Geisha.

Compared with the Geisha of Hacienda La Esmeralda, Don Pachi's Geisha differs even in bean appearance: the former is slender with pointed tips, while the latter is rounder and plumper. In flavor, the former recalls Ethiopian Sidamo, while the latter's aroma is closer to Ethiopian Yirgacheffe. Don Pachi's Geisha seedlings came from Costa Rica's Coffee Research Institute, with a clearly documented origin — whereas the Geisha at Hacienda La Esmeralda has an unknown provenance, with no clear record of its source or how it was shipped; some even speculate it came from Ethiopia. The optimal roast level is "Medium Roast 1."

Panama Coffee - Don Pachi Estate Geisha Natural

Cupping Notes

Passion fruit with pronounced sweetness, bergamot, and peach, with a juicy sensation.

Honey, transitioning mid-palate into the citrus character of molten orange.

A fine, delicate texture with a long, lingering aftertaste.

Panama Don Pachi Natural is also an exceptional lot that pulled off the remarkable feat of winning the "Best of Panama" Natural category championship. Don Pachi Estate in Boquete applies the rare natural process to Geisha beans, creating a taste that is refined yet magnificent — elegant and richly flavored, reminiscent of a matured fine red wine. Any coffee enthusiast should experience it at least once.

How to Brew Panama Coffee [Don Pachi Estate Geisha]

FrontStreet Coffee pour-over reference: weigh out 15g of Don Pachi Estate Geisha and grind to medium. The particles should be slightly coarser than table salt — we use the BG grinder at setting 5R (60% pass-through on the standard sieve), with 90°C water and a V60 dripper.

Using hot water from the pour-over kettle, draw clockwise circles centered on the middle of the filter bed, starting the timer as you begin. Within 15 seconds bring the scale to 30g, then stop pouring. At the 1-minute mark, begin the second pour, again drawing clockwise circles centered on the middle of the bed. Avoid pouring directly where the coffee meets the filter paper to prevent channeling.

When the pour reaches the outermost ring of grounds, leave one ring of space, then continue pouring circle by circle back toward the center. By 2 minutes 20 seconds the coffee should reach 220g, completing the brew.

Cold Brew [Don Pachi Estate Geisha]

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

Panama [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, brewed in a Chemex, then finished as a cold brew with ice water, for a total water volume of 200ml.

FrontStreet Coffee Recommendation: For Fans of Yirgacheffe-Style Florals

Don Pachi's Geisha is often described as closer to Ethiopian Yirgacheffe than to Sidamo — and if that floral, citrus direction appeals to you, FrontStreet Coffee's washed Yirgacheffe daily bean is the natural next stop. Grown at 1,800 meters and above, it is loved for its white jasmine fragrance, bright citrus and lemon acidity, and clean tea-like finish. Or try the washed Gedeb Worka Cooperative lot, a traditional washed Yirgacheffe from the Worka region with luminous citrus, lemon, and jasmine and none of the traditional bitterness. Both brew beautifully on a V60 with 15g of coffee, 90–91°C water, a 1:15 ratio, and a three-stage pour — a graceful companion to any Panamanian Geisha in your collection.