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Pour-Over Panama Don Benjie Estate No. 2 Geisha Natural Coffee Brewing Tips Sharing_Café Don Benjie

Published: 2026-01-27 Author: FrontStreet Coffee

Last Updated: 2026/01/27, Professional coffee knowledge exchange For more coffee bean information Please follow Coffee Workshop (WeChat public account cafe_style) Panama coffee Estate - Don Benjie Estate No. 2 plot Geisha Natural Elida Wilford R1-No.6: Lutrel Geisha Today we bring you Panama single-origin coffee bean Panama Don Benjie, from the most famous coffee growing region in Panama Boqu

For professional coffee knowledge exchange and more coffee bean information, please follow Cafe Style (WeChat official account: cafe_style)

Panama Coffee Estate - Finca Benjamin No. 2

Geisha - Natural

Elida Wilford R1-No. 6: Lutrel Geisha

Today, we're presenting the Panamanian single-origin coffee bean Panama Don Benjie, originating from Hacienda Bajo Mono, a beautiful coffee plantation situated on the slopes of Barú Volcano - one of the highest volcanoes in Central America - located north of Boquete City, Panama's most renowned coffee-growing region. This is a Geisha variety, cultivated at an altitude of 1,500 meters.

Hacienda plantation is located beside the source of the Caldera River in the Bajo Mono canyon, with an altitude ranging from 1,400 to 1,550 meters. Bajo Mono is one of the prime regions for producing premium coffee due to its volcanic soil, clear spring fountains, and the famous local climate phenomenon known as "Bajareque" - when moisture from the Pacific and Atlantic oceans meets, creating rising mists among the mountains when the wind blows, often accompanied by rainbows. All these elements form a unique microclimate, providing better growing conditions and quality for the coffee trees in this region.

Looking back at Hacienda plantation's history, one can see a consistent emphasis on environmental protection and ecology. Initially owned by American Ms. Archer, she was one of Boquete's pioneers. In the 1980s, Dr. Renan Esquivel purchased the plantation after considerable effort. He was a renowned Panamanian pediatrician and a nature enthusiast who planted many exotic trees, plants, and coffee varieties. The current owner is Stefan Arwed Müller, who has been managing Hacienda plantation since 2011, dedicated to further improving coffee bean quality while protecting the ecological environment of the plantation area. The coffee beans produced are named Café Don Benjie.

Hacienda plantation adopts micro-batch production of premium green coffee beans, starting from carefully picked coffee fruits to using natural bean processing methods including washed, semi-washed, or natural processing. The ecological processing factory within the plantation uses very limited water to process coffee, making contributions to environmental protection. Hacienda plantation strives to ensure all coffee beans produced possess exceptional flavor profiles.

Dinzler employs a medium roast process for Panama Don Benjie coffee beans at 200-210°C for 15-17 minutes, giving it unique dried fruit flavors and sweetness similar to brown sugar, delivering a silky, elegant yet rich taste. It can also be paired with the French Boncolac protein lemon tart carefully prepared by 1267KAFFEE, making them the perfect companion for your energetic day.

Geisha from Café Don Benjie

This is one of Panama's best specialty coffee estates. The Bajo Mono plantation features 33 hectares of beautiful coffee cultivation, located in the Chiriquí highlands, north of Boquete, on the slopes of the Barú volcanic crater, beside the source of the Caldera River, with altitudes ranging from 1,400 to 1,500 meters.

The Bajo Mono plantation is renowned as one of the best special microclimate regions where high-quality coffee trees grow. The area features excellent volcanic soil, clear fountains, and the famous mist known as Bajareque, creating an integrated environment that makes this region famous for suitable cultivation of specialty coffee beans.

Café Don Benjie processes our coffee beans in an ecological factory using very limited water resources to promote environmental development, with all products undergoing natural processing. Coffee cherries are hand-picked and carefully placed on specially designed drying beds for natural drying.

After removing the pulp from washed coffee beans, they receive meticulous care from staff in suitable climate conditions.

How to Brew Panama Coffee [Finca Benjamin No. 2 Geisha Natural] Perfectly?

FrontStreet Coffee pour-over reference: Weigh 15g of [Finca Benjamin No. 2 Geisha Natural] 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, extraction with V60 dripper.

Starting from the center of the filter, pour hot water from the pour-over kettle in clockwise circles. Start timing when brewing begins. Within 15 seconds, brew the coffee to 30g, then stop pouring. When the time reaches 1 minute, begin the second pour. For the second pour, follow the same pattern as before - clockwise circles centered on the filter, avoiding direct contact between water flow and the connection between coffee powder and filter paper to prevent channel effects.

Leave one circle when pouring to the outermost layer of coffee powder, then pour back toward the center in circles. At 2 minutes 20 seconds, brew the coffee to 220g. The coffee brewing is complete.

Cold Brew [Finca Benjamin No. 2 Geisha Natural]

FrontStreet Coffee cold brew [Finca Benjamin No. 2 Geisha Natural] reference:

Panama coffee [Finca Benjamin No. 2 Geisha Natural], light-medium roast, BG grinder setting 4B, grinding level 3, 20g beans, 87°C water temperature, pre-infusion for 3 minutes, Chemex pot, then cold brew with ice water, total water volume 200ml.