Panama ASD Anaerobic Low-Temperature Slow-Dried Natural Coffee: Flavor Profile of Santos Estate Geisha Coffee Beans

Santos Estate

Santos Estate, known as Santos Cafe Panama, is located in the Nacimiento region of Santa Clara, Panama. The estate has been owned by the Lezcano family since 1947 and has now passed to the fifth generation, Diego Lezcano.

Coffee has been grown at Santos Estate since it was established, though on a limited scale. It was not until seven years ago, when the family acquired La Mimada Estate, that they began devoting themselves to producing specialty coffee batches.

Estate owner Mario Lezcano recognized the exceptional growing conditions at La Mimada Estate, so in 2014 he bought the land and set up a professional team to optimize coffee production. In 2021 the Pacamara "White Stallion" beans produced by La Mimada Estate won the Best of Panama (BOP) championship in the Traditional Washed category, and Santos Estate began to draw significant attention.

Santos Estate now comprises three sub-estates: El Bajo, Bartolo and La Mimada. The coffee growing area spans approximately 55 hectares with 32,000 coffee trees, and the estate's altitude ranges from 1,100m to 1,400m. Located near Baru Volcano, it benefits from nutrient-rich volcanic soil. Ample daytime sunlight combined with appropriate shade from estate trees creates an ideal environment, and nighttime temperatures drop as low as 13 degrees Celsius. This wide diurnal temperature range lets the coffee beans absorb more nutrients, resulting in superior flavour.

Besides Geisha, La Mimada Estate also cultivates varieties such as Pacamara, Caturra, Catuai and Yellow Bourbon.

ASD Processing Method

The Geisha from Santos Estate uses the ASD processing method, also known as Anaerobic Fermentation Slow-Drying Natural processing.

The coffee cherries are harvested and placed in sealed containers for 24 to 72 hours of fermentation. The microorganisms and yeasts produced inside the containers enhance the flavour of the cherries. The cherries are then spread in thick layers on drying beds. Because local temperatures are high during harvest season, workers turn them every two hours to ensure even drying. At night the coffee is covered to protect it from rain, then spread out again the next day. This continues for approximately 15 days, until the beans reach a moisture content of 11%, which signals that drying is complete. Throughout the processing stage, manual defect sorting is performed, resulting in a very low defect rate and higher quality in the cup.

Geisha coffee processed with the ASD method presents berry and hawthorn acidity, with rich aromas of dark berries and a smooth, black tea-like mouthfeel.

FrontStreet Coffee: Santos Estate Geisha Coffee Beans

Region: Panama, Boquete Region, Santos Estate

Altitude: 1,400m

Variety: Geisha

Processing Method: ASD Anaerobic Fermentation Slow-Drying Natural

Flavor Notes: Hawthorn, Dark Fruits, Fermentation Notes, Black Tea Finish

To preserve the floral and fruity character of Santos Estate's Geisha, FrontStreet Coffee's roasters chose a medium-light roast. Through cupping, FrontStreet found that this Geisha shows rich fermentation notes and dark floral aromas in the dry fragrance, with substantial acidity from tropical fruits and hawthorn and a texture as smooth as black tea.

Because Geisha beans are grown at higher altitudes, they have a dense, hard texture. At a lighter roast degree the bean density does not change much, so FrontStreet Coffee uses a higher water temperature and a medium-fine grind size for extraction. The parameters are as follows:

Dripper: V60

Water Temperature: 90-91 degrees Celsius

Coffee Dose: 15g

Coffee-to-Water Ratio: 1:15

Grind Size: Fine sugar consistency (78% retention on #20 sieve)

Three-Stage Extraction: Pour the coffee grounds into the V60 dripper, wet the coffee bed with twice the weight of the grounds in water, and bloom for 30 seconds. Then, using a gentle flow, pour in concentric circles from the inside out until reaching 125g, then pause. Once the coffee bed drops to half the height of the dripper, continue with the same gentle flow for the third stage until reaching 225g. Remove the dripper once all the coffee liquid has filtered through, with a total time of approximately 2 minutes (plus or minus 10 seconds).

FrontStreet Coffee's Santos Estate Geisha presents flavours of dark berries and tropical fruits, with substantial acidity from hawthorn and hibiscus, honey-like sweetness and a black tea finish. The texture is rich and full-bodied with complex layers.

FrontStreet Coffee Recommendation

Geisha is also grown outside Panama, and the two origins to know are Panama itself, where the variety made its name, and Ethiopia, where it originated. Panama's high altitude and microclimate give its Geisha an unmistakable orange-blossom honey character, layered florals and juicy fruit acidity with a tea-like sweetness in the finish. Among FrontStreet's Panama options, Emerald Estate Red Label and Emerald Estate Green Label Geisha are the top grades, and a pour-over brings out their captivating aroma. The Red Label, formally Esmeralda Special, grows at 1,600m to 1,800m and every lot must cup above 90 points, each carrying an independent number drawn from a single small plot; the Green Label, formally Private Collection, blends lots from several plots to express the estate's signature high-altitude Geisha flavour at a more approachable price.

For a first taste of the famous Geisha character, FrontStreet usually suggests the entry-level Boquete Geisha from Panama, which delivers the classic orange-blossom honey notes, an oolong-tea sensation and delicate fruit acidity with clear layers at a friendly price. From Ethiopia, Grana Estate Geisha offers a brighter, more floral profile and suits a medium-light roast, while the Geisha Village Gold Label, a Geisha 1931 making up 10% of the village's output, and the Red Label, a Gori Gesha making up 15% and scoring 88 points or above on the SCA 100-point scale, are the estate-level picks for more experienced drinkers.

On brewing, Geisha is a medium-light, floral-fruity variety with a hard texture that can sink and clog the drain hole, so FrontStreet recommends a grind of 78% passing on the Chinese #20 sieve, roughly fine sugar in size, and a water temperature of 91 degrees Celsius. A pour-over can use 15g of coffee in a small Hario V60 with a 1:16 ratio and a three-stage pour: start the timer, pour to 30g and bloom for 30 seconds, then pour in a slow circle to 125g, wait until the bed drops halfway, then continue to 225g, for a total brew time of about 2 minutes 10 seconds to 2 minutes 20 seconds.