Panama Don Benjie Estate GeshaCoffee Beans
Origin
- Region: Panama Boquete
- Variety: Geisha
- Process: Anaerobic Natural
- Roast: Cinnamon Roast
- Altitude: 1500M
- Sample Batch:
- Grower:
Flavor Notes:
The cup presents distinct blueberry acidity, plum, and caramel sweetness, with a juicy mouthfeel.
- Aroma: Average
- Cleanliness: Medium
- Sweetness:Medium
- Acidity:Medium
- Body:Average
- Bitterness:Average
- Aftertaste:Average
- After Cooling:Medium
Panama Don Benjie Estate GeshaCoffee Bean Intro:
Panama Finca Don Benjie Geisha Panama Don Benjie Estate Gesha Estate: Don Benjie Estate Processing Method: Anaerobic Natural Panama, a small country located at the center of the American continent, has a total area of 75,517 square kilometers. Its geography forms an "S" shape connecting 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. Premium coffee is grown in the western part of the country. In terms of climate, Panama is close to the equator and has a tropical maritime climate, with humid days and cool nights, and an average annual temperature of 23–27°C. The year is divided into dry and rainy seasons, with an average annual precipitation of 1,500–2,500 millimeters. Panamanian coffee often has a clean, fresh taste, unique fruity flavors and aromas, and emits elegant, enchanting floral perfume-like fragrances. It is mild, clean, balanced, and has a long, lively, and rich fruity sweetness in the aftertaste. Panama has a very famous region called Boquete. Boquete is a town in the province of Chiriquí, located near the border between Panama and Costa Rica, close to the famous Barú Volcano. It boasts picturesque scenery, fertile and rich soil, and a climate and soil that are highly suitable for producing high-quality coffee. The microclimate found in the highlands of Boquete, Panama, is a vital resource that makes the region’s specialty coffee unique. This is due to the east-to-west environmental flow in Panama, where cold air currents converge over the Central Mountain Range above 6,500 feet, thereby creating multiple microclimates in the Boquete area. These conditions provide temperatures and rainfall that are highly conducive to plant growth, allowing coffee trees planted here to thrive exceptionally well. Don Benjie Estate was established by Dr. Renán Esquivel, a renowned Panamanian pediatrician, who purchased his first coffee farm, Bajo Mono, in the 1980s. He was a nature enthusiast and planted many exotic trees, plants, and coffee varieties, some of which have been preserved to this day. The family also ran a coffee business. In 2011, José Benjamin de Dianous and Stefan Arved Möller acquired the farm. The Bajo Mono farm spans 33 hectares and is situated in the Chiriquí Highlands, north of the Boquete town canyon, on the slopes of the Barú Volcano. The farm is located next to the pristine waters of a volcanic crater river within the Bajo Mono canyon, at elevations ranging from 1,400 to 1,550 meters. The Bajo Mono Valley is known as one of the best regions for growing premium coffee due to its unique microclimate. The area features volcanic soil, crystal-clear spring fountains, and the famous fog known as Bajareque, forming one of the many microclimates that make the region renowned for its distinctive coffee cultivation. The coffee beans from this farm are hand-picked, carefully selected, and processed. However, water usage on the farm is very limited. To promote environmental sustainability, their goal has always been to deliver high cup quality in all the coffee they process. The coffee cherries are hand-selected, anaerobically processed, and carefully sun-dried on beds. The farm grows Arabica varieties, including Typica, Caturra, Maragogype, Geisha and Pacamara. Regarding the anaerobic natural processing method, this technique involves placing coffee cherries in sealed fermentation tanks and using low-temperature fermentation to extend the entire fermentation period. This allows for more flavor possibilities in the coffee. As time progresses, slow drying enables the coffee cherries to develop different flavors during the process. It can also be stored longer during seasonal cycles. After fermentation, these coffee fruits are then sun-dried. The drying time varies depending on the conditions of the drying area.
For this bean, we chose a relatively low charge temperature and executed this curve using a fast roast method. Charge temperature at 160°C, flame power 110, air vent setting 3, turnaround point 1’26”, at 140°C, the air vent was opened to 4, at 168°C, the flame power was reduced to 80, air vent unchanged; At 7’38”, the bean surface showed ugly wrinkles and black streaks, the toastiness distinctly turned into coffee aroma, marking the prelude to first crack. At this point, listen carefully for the first crack sounds. First crack began at 8’44”, the air vent was opened to 5, and first crack development lasted 1’20”. The beans were dropped at 192.5°C. Agtron Bean color value: 75.4 (top image), Agtron Pink value: 85.2 (bottom image), Roast Delta Value: 9.8 。 After roasting, we cupped this bean. The cupping notes included floral, blueberry, plum, nectarine, caramel, with bright acidity and a juicy mouthfeel.
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Region Intro:
Boquete is a town in the Chiriqui Province, located near the border between Panama and Costa Rica, close to the famous Baru Volcano. It has beautiful scenery and rich, fertile soil, and its climate and soil are very suitable for producing high-quality coffee.
Brewing Tips:
Recommended Brewing Method: Pour Over
Filter: V60
Water Temperature: 90-92°C
Dose: 15g
Brew Ratio: 1:15
Grind Size: Medium-Fine (80% through 20-mesh sieve, China standard)
Brewing Technique: Pulse Pouring
Start with a 30g bloom for about 30 seconds, then pour 125g of water in small circles centered around the cone. When the water level drops to just about to expose the coffee bed, continue pouring to 225g. Remove the V60 when the water level is about to expose the coffee bed again. (Start timing at bloom). Total brew time: 2’00”.
Flavor Cup Report:
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