Panama · Aurora Estate · Soul Natural CatuaiCoffee Bean Intro:

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As a Geisha enthusiast, have you heard of the term "Ironman Geisha"? If so, have you ever wondered what "Ironman" actually means? And what’s its connection to Geisha? Without further ado, Front Street is here to continue sharing the story of top-tier Geisha estates—the Aurora Estate.

Aurora Estate (Finca Auromar) was founded by Roberto Brenes in 2006, making it just over a decade old. Compared to those long-established, century-old legendary estates, it’s definitely a "youngster."

But since 2013, Aurora Estate has made its debut with the "Ironman Geisha" BOP and won first place in the washed category, and has since appeared on the competition candidate list almost every year. Today, Aurora Estate not only boasts an impressive award record but also enjoys worldwide fame for its high-quality Geisha produced annually.

Interestingly, behind this estate with a string of achievements, the owner Roberto is also a charismatic figure. Before entering the coffee industry, Roberto served as the CEO of the Panama Stock Exchange, 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 an MBA from Columbia University, 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 is 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 location is relatively unique because it is only about two kilometers from the border between Panama and Costa Rica. When viewed on Google Maps, the entire estate is situated at the northwest corner of Panama, making it easy to spot.

The estate itself covers an area of 30.5 hectares, about half of which is native tropical rainforest. The average annual temperature here ranges between 16~25°C, with rainfall of 3500mm, and the unique terrain forms an excellent microclimate. To maintain ecological balance between coffee cultivation and the primary forest, Roberto led the team in reorganizing the estate’s plantations, ensuring reasonable planting density for coffee trees, with elevations ranging from 1570 meters to 1770 meters. Due to the rich vegetation species on the estate, the owner transplanted local plants such as bananas, avocados, and cedars next to the coffee trees to provide denser shade.

Roberto, who is passionate about everything, is also a "fanatic" of triathlon and often participates in professional competitions. When naming the Geisha produced on the estate, he incorporated elements of this sport. For example, the washed Geisha batch that won the 2013 BOP was named "Ironman," which was then translated as "Ironman Geisha," leading many to refer to Aurora Estate’s Geisha as Ironman Geisha.

In addition to naming Geisha after his passion, Roberto also likes to incorporate family names into the estate’s operations. For instance, in the 2014 Best of Panama competition, Aurora made it onto the BOP award list with a Camilina natural Geisha, named after his beloved granddaughter. Then, in 2020, Aurora Estate launched another high-scoring Geisha, Catalina, making a strong comeback with its unique Geisha flavor. Confirmed by Front Street, 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, ensuring higher sweetness in the fruit. The fresh cherries are then promptly sent to a nearby processing facility and evenly spread on raised drying beds covered with shade cloths. Depending on weather conditions, the entire process takes about 25~30 days. The dried parchment beans are then rested in a cellar designed to isolate moisture before hulling, aiming to enhance the coffee’s cleanliness.