Cokain-Panama Finca Don Pachi Estate Geisha Natural (TOKYO)

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

This Gesha lot uses tightly controlled natural drying: fully ripe, high-sugar cherries are hand-sorted for unripe and overripe fruit, then floated for a second selection. Some batches skip washing and dry whole on African raised beds, kept off the ground to avoid mold and uneven fermentation.
Slow drying lasts 12–20 days with regular turning, so fruit sugars seep into the bean. At 10–12% moisture they are hulled, then rested to balance flavor. Boquete’s dry season sets the pace—avoiding flat fast-dry or over-fermented notes—and lets Gesha and local terroir come through.

Design Concept

This visual shares a warm, fragrant East-meets-city mood. A blonde woman among warm blooms is the focus—a projection of the drinker’s inner self: lively, gentle, and romantically free.
Warm orange earth tones and gilt lines, with fine blue accents, give an Eastern modern feel. Flowers crowd around her as she meets the tropical fruit of a natural Gesha on a Tokyo street.