Panama Boquete Region Introduction to Don Benjie Estate Anaerobic Natural Process Geisha

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FrontStreet Coffee - Panama Don Benjie Estate Geisha Introduction

Panama Finca Don Benjie Geisha

Panama Don Benjie Estate Geisha

Region: Boquete, Panama

Estate: Don Benjie Estate

Variety: Geisha

Altitude: 1500m

Grade: SHB

Processing Method: Anaerobic Natural

Panama, a small country located in the center of the American continent, with a total area of 75,517 square kilometers. Its "S"-shaped geographical position connects North and South America, bordering Colombia to the east, the Pacific Ocean to the south, Costa Rica to the west, and the Caribbean Sea to the north. The finest coffee is grown in the western part of the country.

Panama is close to the equator and has a tropical marine climate with humid days and cool nights, with an average annual temperature of 23-27°C. The year is divided into dry and rainy seasons, with an average annual rainfall of 1500-2500 millimeters. Panamanian coffee often has a clean and fresh taste, with unique fruit flavors and aromas, emitting an elegant and charming flower-like perfume fragrance, gentle, clean, and balanced, with a persistent, lively, and rich fruity sweetness in the aftertaste.

Boquete Region

Panama has a very famous region called Boquete. Boquete is a town in the Chiriqui province, located near the border between Panama and Costa Rica, close to the famous Baru Volcano. With its beautiful scenery, fertile and rich soil, the climate and soil are very suitable for producing high-quality coffee.

The microclimate possessed by the highlands of Boquete, Panama, is a unique and important resource for specialty coffee in the Boquete region; this is due to Panama's east-to-west environment that allows cold air currents to converge through the central mountains at altitudes above 6,500 feet, thereby creating multiple microclimates in the Boquete area. Its temperature and rainfall are very suitable for plant growth, so the coffee trees planted here grow in excellent condition.

Don Benjie Estate

Don Benjie Estate was founded by Dr. Renan Esquivel, a renowned Panamanian pediatrician who purchased the first coffee farm, Bajo Mono, in the 1980s. He was a nature enthusiast who planted many exotic trees, plants, and coffee varieties that have been preserved to this day, and the family has continued to operate the coffee business.

Until 2011, José Benjamín de Dianous and Stéphane Avved Müller acquired this farm. The Bajo Mono coffee plantation covers 33 hectares, situated in the Chiriqui highlands, north of the town of Boquete in the canyon, on the slopes of Baru Volcano.

The farm is located next to the pristine waters of the crater river within the Bajo Mono canyon, with altitudes ranging from 1400 to 1550 meters. The Bajo Mono valley is considered one of the best regions for growing high-quality coffee due to its special microclimate, as the area possesses volcanic soil, clear spring water fountains, and the famous fog known as "Bajareque," forming one of the many microclimates that make the region famous for specialty coffee cultivation.

The coffee beans from this farm are hand-picked, carefully selected, and processed. However, the farm uses very limited water to promote environmental sustainability. In all the coffee they process, they always aim for high cup quality. Coffee cherries are hand-selected, anaerobically processed, and carefully dried on beds. The farm also grows only Arabica varieties: Typica, Caturra, Magarogype, Geisha, and Pacamara.

Processing Method

Regarding the anaerobic natural processing method, this technique involves placing coffee cherries in sealed fermentation tanks and fermenting at low temperatures to extend the entire fermentation time, thereby allowing for more flavor possibilities in the coffee. Under the nurturing of time, slow drying enables coffee cherries to develop different flavors during this process, and they can also be maintained longer during the seasonal storage cycle. After fermentation, these coffee fruits undergo sun-drying processing, with the drying time varying according to the conditions of the drying area.

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