Panama · Aurora Estate · Katharina Natural GeishaCoffee Bean Intro:

Flavors: Floral, yellow lemon, strawberry, guava, berries, oolong tea aroma

As a Geisha enthusiast, have you heard of the term "Ironman Geisha"? If so, have you ever wondered what the term "Ironman" actually means? And what’s its connection to Geisha? Without further ado, Qianjie continues today with the story of a top-tier Geisha estate—Aurora Estate.

Aurora Estate (Finca Auromar) was founded by Roberto Brenes in 2006, which means it’s only been around for just over a decade. Compared to those longstanding prestigious estates with histories spanning decades or even centuries, it’s definitely a “youngster.”

But since 2013, Aurora Estate has made its debut with the "Ironman Geisha" (Ironman Geisha) BOP and won first place in the washed category. Since then, it has made the candidate list for the competition almost every year. Today, Aurora Estate not only boasts an impressive track record of awards but also enjoys worldwide fame thanks to its high-quality Geisha beans produced annually.

Interestingly, behind this estate with numerous accolades, the owner Roberto is also a charismatic figure. Before entering the coffee industry, Roberto served as the Chief Executive Officer of the Panama Stock Exchange and was a prominent figure in Panama’s financial sector. Due to his radical remarks against the government in his youth, he was forced to flee to the United States. After earning his MBA from Columbia University in the United States, he officially entered the banking and investment industry. Approaching 60, he returned to his homeland, Panama, to take over the management of the coffee estate, which was also part of his retirement plan.

Like many renowned estates, Aurora Estate is located in the Volcán region—one of Panama’s three major coffee-growing areas—nestled in the valley on the western side of the Barú Volcano. However, its geographical location is relatively unique because it is only about two kilometers from the border between Panama and Costa Rica. When viewing the estate on Google Maps, Qianjie observed that it is situated right at the northwest corner of Panama, making it easily identifiable.

The estate covers an area of 30.5 hectares, about half of which consists of pristine tropical rainforest. The average annual temperature here ranges between 16~25°C, with rainfall measuring 3500mm. Coupled with its unique terrain, this forms an excellent microclimate. To maintain ecological balance between coffee cultivation and the primary forest, Roberto led his team in reorganizing the plantations within the estate, ensuring a reasonable planting density for coffee trees, with elevations ranging from 1570 meters to 1770 meters. Thanks to the rich variety of vegetation on the estate, the owner transplanted locally unique plants such as bananas, avocados, and cedars next to the coffee trees to provide denser shade.

Roberto, who is passionate about everything he does, is also a “fanatic” of triathlon and frequently participates in professional competitions. When naming the Geisha beans produced on the estate, he incorporated elements of this sport. For example, the washed batch of Geisha that won the 2013 BOP was named “Ironman,” which was translated as “Ironman Geisha” at the time. As a result, many people now refer to the Geisha beans from Aurora Estate as Ironman Geisha.

In addition to naming Geisha beans after his passions, Roberto also enjoys incorporating the names of family members into the estate’s operations. For instance, in the 2014 Best of Panama competition, Aurora Estate secured a spot on the BOP winners’ list with a Camilina natural Geisha, named after his beloved granddaughter. Then, in 2020, Aurora Estate launched another high-scoring Geisha variety, Katharina, making a strong comeback with its distinctive Geisha flavor. Confirmed by Qianjie, its name comes from another adorable granddaughter of Roberto.

Aurora Estate is also very meticulous in the processing of natural coffee. Every harvest season, the estate arranges for staff to handpick coffee cherries at optimal ripeness to ensure higher sweetness in the fruit. The fresh cherries are then promptly transported to a nearby processing facility, where they are evenly spread on raised drying beds covered with shade cloths. Depending on weather conditions, the entire drying process takes approximately 25~30 days. Once dried, the parchment beans are stored in a cellar designed to isolate moisture for a period of rest before hulling, aiming to enhance the coffee’s cleanliness.

To experience the “colorful fruit candy” flavors described by judges, Qianjie also acquired freshly roasted Katharina natural Geisha and applied a medium-light roast to highlight the delicate floral and fruity notes unique to Panamanian Geisha. On the fifth day after roasting, Qianjie immediately conducted a cupping session for this Geisha.