Panama Coffee Beans

A natural Gesha from Hacienda La Esmeralda in Panama, slowly dried to highlight the variety's floral sweetness and rich, moreish character.

A washed Gesha from Hacienda La Esmeralda's Canas Verdes farm in Panama, showcasing floral clarity and the refined sweetness this producer is known for.

A Gesha from Elida Estate in Panama, showing fresh fruit acidity, vivid florals, and the aromatic clarity associated with the Lamastus family farms.

A carbonic maceration Gesha from Finca Deborah in Panama, elegant and vibrant with delicate florals, botanical aromatics, winey acidity, and a syrupy texture.

An exceptional example of Gesha, bursting with floral aromatics and tropical fruit sweetness. It also offers a wonderful syrupy texture, something we associate with the freezing of green coffee. Elida Washed Gesha was cultivated on Panama’s renowned Elida Estate, where four generations of the Lamastus family have dedicated themselves to producing exceptional coffee. In 2018, Lamastus Family Estates made Best of Panama history, winning both the washed and natural Gesha categories whilst setting a new record for the competition’s highest score. We first launched this coffee in 2024 for LRR 020 and have kept a bag of green carefully stored in our freezer ever since. We bought this lot directly from Wilford Lamastus Junior. This followed a conversation between Maxwell and Wilford where they connected over a shared passion for quality and innovation. Maxwell requested samples of their cleanest and most aromatic coffees. Two years later, this coffee still perfectly fits that description. Located within the Volcan Baru National Park, the Elida Estate benefits from a unique microclimate, with cool temperatures, high altitudes, and rich volcanic soils contributing to the coffee’s distinctive character. The Gesha trees thrive in this immaculate and biodiverse environment. These high-altitude conditions offer low night temperatures that slow the ripening process, allowing the beans to develop exceptional sweetness and complexity. The washed process used for this lot is a traditional method perfected over generations. Hand-picked at peak ripeness, the cherries undergo a 36-to-48-hour fermentation period in the cool mountain air. Then they are washed and slowly dried for 15 to 20 days on raised beds. This careful processing reveals the purity of the Gesha variety while preserving the estate’s terroir-driven nuances.

A washed Panama filter roast with a refined Geisha profile of clementine, honeysuckle, caramel, and white tea.

Boquete, Panama – Double-Phase Honey Geisha GH-4135 An exceptional competition-level Panama Geisha, meticulously cultivated by our dear friend José Luttrell and crafted through a distinctive double-phase process combining aerobic fermentation with anaerobic maceration using Geisha mosto. What to expect in the cup Yellow Peach · Mandarin · OsmanthusExquisitely sweet and refined, with delicate, layered citrus acidity, luscious stone-fruit sweetness, a soft, silky texture, and captivating honeyed floral aromatics.

Producer - Bambito Estate Origin - Panama Process - Washed Varietal - Caturra Catuai Altitude - 1,650 to 1,800 MASL Flavour Notes - soft floral, lemon, orange, jasmine, caramel roast level: Very Light

Producer - Finca Kotowa Duncan Origin - Panama Process - Natural Varietal - Maragogype Altitude - 1700-1900 MASL Flavour Notes - Overripe Strawberries, Dark Fruits roast level: Ultra Light FARM Finca Kotowa Duncan is a renowned specialty coffee farm located in El Salto, Boquete, in the Chiriquí highlands of Panama. Part of the historic Kotowa coffee estate, the farm honours the legacy of Alexander Duncan MacIntyre, whose passion for the region helped establish a family tradition of coffee cultivation spanning generations. Situated at high altitude, the farm benefits from cool temperatures, rich volcanic soils and a distinctive microclimate, creating ideal conditions for producing exceptional coffee. Careful cultivation and meticulous processing are central to the farm’s approach, allowing the unique characteristics of each harvest to shine. Depending on the processing method, coffees can express delicate floral aromas, bright citrus acidity, sweet berry notes and rich, ripe-fruit flavours. These complex profiles reflect the influence of Boquete’s environment, where elevation and climate contribute to the development of distinctive cup characteristics. Sustainability is also an important consideration, with coffee pulp reused as organic fertiliser and synthetic herbicides and insecticides avoided. Combining generations of experience with a commitment to quality, Finca Kotowa Duncan represents the excellence and heritage of Panama’s specialty coffee industry. PROCESS Grown on the lush highlands of Boquete, Panama, Finca Kotowa Duncan benefits from a distinctive mountain climate, with cool temperatures and rich volcanic soils that support the development of exceptional specialty coffee. The Maragogype varietal, renowned for its impressively large beans, brings a unique character to this carefully processed lot. For the natural process, ripe coffee cherries are selectively handpicked and dried whole, allowing the beans to absorb sweetness and flavour from the surrounding fruit as they dry. At Kotowa Duncan, natural coffees are traditionally sun-dried for approximately 18 days, encouraging the development of rich fruit character and aromatic complexity. Careful drying helps preserve the coffee’s quality while allowing its distinctive profile to emerge.

Producer - Finca Lerida Origin - Panama Process - Honey Waterfall Varietal - SL-34 Altitude - 1600 MASL Flavour Notes - Cherry, Blackberry, Delicate Florals roast level: Very Light FARM Finca Lérida is one of Panama’s historic coffee estates, nestled in the highlands of Boquete, Chiriquí, on the slopes of Volcán Barú. Founded by Norwegian engineer Toleff Bache Mönniche in the 1920s, the estate exported Panama’s first coffee to Germany in 1929. Today, Lérida encompasses several farms, including Michela Estate, where this SL34 was grown at around 1,600 metres. Surrounded by cool mountain conditions, volcanic soils and biodiverse forests, the estate combines generations of experience with innovative specialty coffee production. PROCESS This SL34 was produced using Lérida’s innovative Cascade, or Waterfall, Honey process. Following careful selection of ripe cherries, the coffee undergoes a controlled cold fermentation within the cascade system for five days. The cherries are then dried slowly on raised beds for approximately 15 days, allowing the coffee to develop sweetness while maintaining clarity. This extended, carefully controlled process encourages intense fruit character and a creamy texture, highlighting notes of florals and dark berries.