What Makes Panamanian Geisha From Santa Teresa Distinct?
Panamanian Geisha from Finca Santa Teresa comes from the Santa Clara region of Chiriquí Province, at 1,400 to 1,800 meters near Barú Volcano. The estate covers about 100 hectares, grows Caturra, Catuai, and Geisha, and is run by Juan Pablo Berard and his daughter Maria Luisia. Volcanic soil, valley microclimates, and a range of processing methods shape its floral, clean cup.
Roughly 25 hectares stay as primary forest, and the estate runs its own processing plant, handling cherry through bagging. Waste is recycled as fertilizer or fuel, and workers receive meals, medical care, and housing. Those practices support coffee quality, and the Geisha lots have earned repeated recognition at reliable of Panama competitions, which helps explain steady demand for the variety.
Finca Santa Teresa is located in the Santa Clara region of Chiriquí Province, Panama, at an altitude of 1,400 to 1,800 meters, adjacent to the Barú Volcano. With its fertile volcanic soil and microclimate, it produces premium Geisha. The estate is jointly managed by Juan Pablo Berard and his daughter Maria Luisia, preserves primary forest, practices environmentally friendly processing, and has won multiple Best of Panama awards. This article introduces the estate's background, Geisha processing methods, roast level, and pour-over flavor. Front Street Coffee recommends this delicate, floral, clean and refreshing Geisha, taking you to experience the unique charm of Panamanian Geisha.
Front Street Coffee Finca Santa Teresa Geisha Introduction
Finca Santa Teresa (FST) is located in the Santa Clara region of Chiriquí Province, at the border between Panama and Costa Rica, at an altitude ranging from 1,400 to 1,800 meters, with a total estate area of about 100 hectares. Due to its proximity to Panama's highest peak—Volcán Barú (also known as Barú Volcano)—the volcanic ash soil provides abundant nutrients for coffee growth, giving Finca Santa Teresa outstanding coffee quality. The estate mainly cultivates three varieties: Caturra, Catuai, and Geisha, and has repeatedly won awards in various coffee competitions.
The estate is jointly managed by Juan Pablo Berard and his daughter Maria Luisia. Of the 100 hectares, 25 hectares are set aside as primary forest for wildlife habitat. The varieties planted include Caturra, Catuai, and Geisha. The estate has won numerous awards and is also dedicated to education. Juan Pablo built school buildings, provided books and meals, and supports local educational development. Although the estate's planting scale is not large, it has its own processing plant and can independently complete the entire process from cherry to bagging. Most employees are local residents from the border area and are deeply cared for by the owner.
Finca Santa Teresa (FST) is located at a high altitude, with unique black volcanic soil and the nourishment of both Pacific and Atlantic climates, which together create high-quality coffee. The estate sits between valleys and ridges, forming multiple microclimates that give each micro-lot of specialty green beans its own distinct character.
Santa Teresa adopts environmentally friendly cultivation and green bean processing methods. All waste generated during production is recycled and used as fertilizer or fuel. In addition, the estate provides all employees with free meals, medical care, accommodation, transportation, utilities, and education. There is also a school for employees' children on the farm, allowing farmers to devote themselves fully to caring for the coffee trees without worrying about their family situation.
Finca Santa Teresa award record:
2005 Best of Panama: 4th place
2007 Best of Panama: 6th place
2011 Best of Panama: 3rd place
In the dry aroma, you can already sense delicate notes of bergamot, florals, and lemon peel. On the palate, fresh pomelo, jasmine, and orange peel form the main theme, followed by notes of citrus, green tea, and honey water. Overall, it is a fresh, delicate, clean, and pure floral-style Geisha.
The above content is compiled by CoffeeHunters, a coffee news website.
