Finca Lérida: Gesha, Washed Lot Plano

Finca Lérida is one of Panama’s most storied estates, with a legacy stretching back over a century. The farm is currently owned and managed by Sonia Amoruso and her extended family, who purchased the property in 2009. Nestled in the highlands of Boquete, the estate is also home to a historic hotel — a landmark of the valley and an enduring source of income for the farm.

When Sonia first arrived, her plan was to oversee hospitality. But it was the coffee — and the landscape that shapes it — that captured her attention. Since then, she’s led the farm’s coffee operations with dedication and detail.

Today, Finca Lérida supports 30 permanent staff and an additional 60 pickers during the harvest, all of whom hand-select ripe cherries at peak ripeness. Processing takes place at the farm’s original wet mill, where cherries are still floated in a siphon system first designed by the estate’s founder in the 1920s. The coffee is then depulped, fermented, washed, and dried on covered patios and raised beds.

More than just a workplace, Finca Lérida provides on-site housing and a school for employees and their families — a reflection of Sonia’s belief that quality begins with care, both in the cup and in the community.

Tasting Notes: Grapefruit, Acai, Floral

Producer - Sonia Amoruso

What is the roast recency?

We recommend brewing with beans that are at least two weeks off roast. All beans are roasted to peak flavour at around 6-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12 - should we have any left in stock!). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.