Estate Introduction

Finca Don Pachi Estate sits on the slopes of Volcán Barú in Boquete, Panama, and is run by the legendary Serracín family. A Gesha pioneer, the estate imported Gesha seed from Costa Rica’s CATIE in 1963—the first in Panama to introduce, adapt, and spread the variety. Century-old growing knowledge meets precise agronomy, dedicated quality control, and fine post-harvest work, with hand-selected ripe fruit and custom fermentation and drying for rare lots like Gesha.
At 1,350–1,650m, mineral-rich volcanic soil and a cloud-forest microclimate shaped by two ocean currents slow ripening and yield clean florals and bright acidity. The family’s early variety vision and processing unlock Gesha’s potential: jasmine and bergamot florals, tropical fruit layers, and a clean, sweet finish—a benchmark that helped build Panama’s Gesha legend.

Processing introduction

Panama washed Gesha starts with fully ripe, high-sugar cherries, floated to remove defects. After harvest they are depulped quickly, then fermented 18–36 hours under tight control—just enough to break down mucilage without heavy ferment notes—and rinsed clean.
Raised beds dry the beans slowly for 8–14 days, holding moisture at 10.5–12%, with some lots finished in a controlled drying room. A long reposo rest balances flavor before hulling, density sorting, and color sorting. Float, mucilage fermentation, and staged slow drying keep Gesha and Panamanian terroir clear.

Design Concept

This visual blends the city and florals into a rich, scented mood. An Eastern woman among full blooms is the focus—a projection of the drinker’s inner self: elegant, composed, and quietly radiant.
Dreamy blue tones and gilt lines, dotted with neon pink-purple, mix modern city energy with refined Eastern elegance. Flowers crowd around her as she waits in a Kyoto street for one fragrant cup of coffee.