DETAILS

Origin: Boquete, Panama
Producer: Victoria Estate Coffee
Process: ASD Natural
Variety: Gesha
Elevation: 1600–1800 MASL

Tasting Notes — Soft Florals 🌸 • Peach Nectar 🍑 • Cran-Grape 🍇✨ • Craft Chocolate 🍫

MEET THE PRODUCER

For more than a century, Victoria Estate has been a quiet but steadfast companion to the Lamastus family’s legacy in Boquete, Panama. While Elida Estate—founded by Robert Lamastus in 1918—has become world-renowned, Victoria Estate came into its own alongside it, sharing the same highland terroir, climate, and dedication to craft.

Though it may not carry the same global name recognition, Victoria Estate has produced Panamanian Gesha for decades, benefitting from its close partnership with its famous neighbor. Thanks to this longstanding relationship, coffees grown at La Victoria are processed by the expert hands of the Lamastus family—giving us the rare opportunity to offer a Panamanian Gesha of this quality at a remarkably accessible price point.

TRUST THE PROCESS

Panama’s highlands are known for their singular terroir—volcanic soil, cool nights, and mist-covered mornings that naturally create elegant, expressive coffees. But it is the processing that elevates this lot even further.

This Gesha underwent Anaerobic Slow Dry (ASD) processing, beginning with a 168-hour anaerobic fermentation at elevation. After this extended, oxygen-free fermentation, the coffee is transferred to raised beds for a long, gentle sun-drying phase.

ASD is notoriously difficult to execute with precision, but the Lamastus family has mastered the technique, producing coffees that are layered, clean, and intensely aromatic.

TAKE A SIP

This cup is everything we love about Panamanian Gesha—soft florals, the sweetness of peach nectar, and an elegant, lifted acidity reminiscent of the cranberry-grape juice many of us remember from childhood visits to our grandparents’ homes.

The texture is silky—almost chocolate-like—with a depth that reminds us of craft chocolate bars, where the fruit tones and sweetness come together with clarity and finesse. The careful ASD processing amplifies the aromatics and enhances the structure, resulting in a cup that is both comforting and refined.

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.