Don Benjie Geisha Natural CM

PRODUCER Stefan Muller
FARM Cafe Don Benjie, Hacienda Bajo Mono
COUNTRY Panama, Boquete
VARIETAL Geisha
PROCESS Natural, Carbonic Macerated
ALTITUDE 1600masl
FARMGATE $100/kg
SCORE 90.50

SILKY LYCHEE + BERGAMOT + JASMINE + NECTARINE + LEMONGRASS

FARM

Hacienda Bajo Mono, beautiful coffee plantation of 33 hectares is located in the Highlands of Chiriquí, north of the town of Boquete in the Bajo Mono Canyon, at the slopes of the Barú Volcano.

The farm lies alongside the pristine waters of the Caldera River in the Bajo Mono Canyon and the altitude of the plantation ranges from 1400 to 1600 meters. Bajo Mono is known amongst the best regions for growing great quality coffees, as the region is blessed with volcanic soil, crystal clear spring water fountains, the famous mist called Bajareque, forming one of the many microclimates that make the region famous for speciality coffee growing.

The de Dianous Family arrived in Boquete in 1914 where Gabriel de Dianous purchased the first coffee farm also in Bajo Mono. Since then the family has been in the coffee business.

Hacienda Bajo Mono was first owned by an American Lady, Mrs. Archer who was one of the pioneers in Boquete.  Dr Renan Esquivel, a very well known Panamanian pediatrician purchased the farm in the 1980s. He was a nature enthusiast and he planted many exotic trees, plants, and coffee varietals that are being preserved.

The mystic location and landscape of the farm is an attraction for tourists and nature enthusiasts.

The new owners Jose Benjamin de Dianous G. and Stefan Arwed Müller started operating the farm in 2011, committed to quality and preserving the environment.

PROCESS

1. Fruit Selection: Ripe coffee cherries are carefully selected via floatation (The floating unripe cherries are skimmed off the surface, leaving the denser, ripe cherries at the bottom of the tank.)
2. Whole Fruit Fermentation: The entire coffee cherry (fruit and seed) is placed in stainless steel tanks.
3. CO2 Injection: Carbon dioxide gas is injected into the tanks, creating a controlled anaerobic environment.
4. Maceration: The coffee cherries are allowed to macerate (ferment) in the CO2 environment for approximately 4 days.
5. Drying: After the maceration period, the coffee cherries are dried in the sun for approximately 4 weeks on raised African beds.
6. Hulling and Milling: The dried cherries are hulled to remove the outer skin and pulp, and then milled to separate the coffee beans from the parchment layer.