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Front Street Coffee: Santos Estate Gesha Coffee Beans

Region: Boquete, Panama, Santos Estate 

Elevation: 1400m

Variety: Gesha

Processing Method: ASD Anaerobic Fermentation Low-Temperature Slow Natural

Flavor: Hawthorn, Dark Fruits, Fermented Notes, Black Tea Finish

Santos Estate

Santos Estate (Santos Café Panamá), located in the Nacimiento area of Santa Clara, Panama, has been owned by the Lezcano family since its purchase in 1947 and is now in its fifth generation of family ownership. Diego Lezcano。

Coffee has been cultivated at Santos Estate since its establishment. Area The estate was relatively small until seven years ago when it acquired La Mima Estate and began focusing on the production of specialty single-origin lots.

Estate owner Mario Lezcano was drawn to the excellent growing conditions at La Mima Estate (La Mimada), so he purchased the land in 2014 and assembled a professional team to optimize coffee production. In 2021, the Pacamara "White Horse" coffee beans produced at La Mima Estate won the Best Traditional Washed Panama category at the Best of Panama (BOP), and Santos Estate gradually gained widespread attention. White StallionThe coffee beans won the championship in the BOP Traditional Washed category, and the Santos Estate has gradually begun to attract significant attention.

Currently, Santos Estate comprises three sub-farms: El Bajo, Bartolo, and La Mimada.

The coffee-growing area spans approximately 55 hectares with a total of 32,000 coffee trees. The estate’s elevation ranges from about 1100m to 1400m. It is close to the Barú Volcano, and the abundant volcanic soil is rich in nutrients. There is plenty of sunlight during the day, and the trees on the estate provide appropriate shade for the coffee plants. Nighttime temperatures can drop as low as 13ºC, and the significant diurnal temperature variation allows the coffee beans to absorb more nutrients, resulting in superior coffee flavors.

In addition to Gesha, La Mimada the estate also grows varieties such as Pacamara, Caturra, Catuai, and Yellow Bourbon.

ASD Processing Method

The Gesha at Santos Estate is processed using the ASD method, also known as anaerobic fermentation low-temperature slow natural processing.

The coffee cherries are harvested and placed in sealed containers for fermentation for 24-72 hours. The microorganisms and yeast produced in the container enhance the flavor of the coffee cherries, after which they are spread in thick layers on drying beds. Due to the high local temperatures during the harvest season, to avoid uneven drying, workers at the estate turn the cherries every two hours. At night, they are covered to protect against rain and then spread out again the next day. This process continues for about 15 days until the coffee beans reach a moisture content of 11%, which marks the completion of drying. Throughout the entire processing phase, the coffee cherries undergo manual sorting to remove defective beans, resulting in a very low defect rate and higher-quality coffee flavors.

The Gesha processed with ASD exhibits tartness of berries and hawthorn, with intense aromas of dark berries and the rounded mouthfeel of black tea.

To preserve the floral and fruity characteristics of the Santos Estate Gesha, the roasters at Front Street Coffee opted for a medium-light roast. Through cupping, Front Street Coffee found that this Gesha has strong fermentation aromas in the dry scent, along with deep floral notes, tropical fruits, and the bold acidity of hawthorn, with a smooth black-tea-like mouthfeel.