Don Pachi Geisha - Panama Filter
Passionfruit, Apricot, Bergamotte

€134,50 / kg

whole beanAeropressFrenchpressV60/KalitaChemex

In this naturally prepared Geisha coffee we taste sweet tropical notes, with stone fruit aromas and a long jasmine finish. Refined and colored with an elegant and rich flavor, reminiscent of wine.

Über den Kaffee

Our Geisha coffee from Panama grows on 0.5 hectares on a cutting on the slopes of Boquetes. The trees benefit enormously from the microclimate that exists there due to the strong winds. When the cherries are ripe in December, harvest time begins. The beans are hand-picked by the Seracín family. Because the trees grow so tall, a ladder is needed for harvesting.

The coffee cherries are dried with their pulp on 'African drying beds.'

In this naturally prepared Geisha coffee we taste sweet tropical notes, with stone fruit aromas and a long jasmine finish. We chose the "classic" lot from Don Pachi's farm, who shaped the landscape of Specialty Coffee as we know it. With all the different processing and fermentation methods currently being developed, it's nice to take a step back and taste where it all began: Balanced, floral and so sweet.

About the farm

The Don Pachi farm is located in the well-known coffee growing area of Boquete in Panama. It is named after its founder, the Italian Antonio Serracín Sr. who founded the farm in 1873.

Today Don Pachi Estate is managed in 4th generation by Francisco Seracín Jr. Don Pachi coffee farm is ideally located for growing coffee in the Callehonseco District, at an altitude of 1400 to 1550 meters. In Boquete, very strong winds blow down from the mountains to the Caribbean side. On the one hand, this means difficult growing conditions for the coffee trees: weak varieties can hardly withstand them. On the other hand, they allow for a cooler microclimate in which the coffee cherries ripen slowly. This is essential for the incredibly great flavors of the Panama Geishas.

Francisco's father - aka. Don Pachi - brought the first Geisha coffee seeds from a lab in Costa Rica around 1963 and planted them himself on the farm. This is the Geisha from which the other Geisha coffees in Panama developed.

Panama, however, was not yet known for its specialty coffee at that time. Political instability and difficult access to international purchase markets made it almost impossible to establish the Panamanian coffee sector for the world market. Because of the difficult growing conditions, and due to low yields of the Geisha variety, it was a long road for Don Pachi to establish the variety. However, through his passion for coffee, along with a fair amount of bite and tenacity, he was able to establish the Geisha variety throughout Panama. From here, it also made its way to the Hacienda La Esmeralda farm, known for its exceptional Geisha lots. Don Pachi is now considered the "Godfather of Geisha" in Panama. He passed away in 2016 at the age of 78.

*This product is excluded from discount promotions.


Coffee from Panama

Coffee plants arrived in Panama at the end of the 19th century with the first European settlers. Panama is also known for its Geisha coffees. These are characterized by a light body, a lemony and gentle acidity, and a sweetly floral cup profile.


Suited for

Recommended brewing ratio

16g coffee, 250g water, medium grind, approx. 2.5 min brewing time

Flavour notes

Passionfruit, Apricot, Bergamotte





A classic Geisha coffee, naturally processed.

About the coffee

Variety: Geisha

Processing: Natural

Altitude: 1.400 - 1.550 masl

Fertilizing method: biologic

Harvest year: 2019/2020

Harvest time: Dec - Mar

Soil type: vulcanic soil

Shadow type: grown in the shadow

Processing place: on the farm

About the farm

Farm: Don Pachi Estate

Location: Boquete

Coffee farmer: Don Pachi - Francisco Seracín

Form of Operation: family owned business

Age of farm: since 1873

Other varieties planted: Typica, Caturra, Catuai, Bourbon, San Ramon

coffee filter 19grams

Bloody Good Filter

Specialty Coffee und Vollautomaten gehen nicht zusammen? Wir finden, das stimmt nicht. Wir haben in den letzten Jahren eine kontinuierliche Leistungssteigerung bei Vollautomaten gesehen, und uns entschieden, die Herausforderung anzunehmen: wir haben einen richtig guten Specialty Espresso für Vollautomaten entwickelt. Korrekt eingestellt ist der Vollautomat ist eine zuverlässige und konsistente Zubereitungsmethode. Für die kurze Kontaktzeit von Wasser und Kaffeepulver eignen sich hellere Espressoröstungen - wie sie im Specialty Coffee üblich sind - nicht. Mit einer klassischen, dunkleren Röstung - wie dieser hier - kannst du die volle Aromenvielfalt genießen!

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