Panama Boquete Berlina Geisha Natural
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Panama Boquete Casa Ruiz Washed
Best of Panama (BOP) Competition Awards
Coffee Flavor
The flavors of coffee are derived from the breakdown of various nutrients in the green coffee beans during roasting. Heat causes these compounds to degrade into a variety of aromatic molecular structures, resulting in a wide spectrum of flavors. High-quality coffee beans naturally possess a rich aroma that evolves at different temperatures—high, medium, and low—offering a delightful and nuanced experience worth savoring.
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Panama Boquete Berlina Geisha Natural
Berries, Sweet Orange, Lime, Tropical Fruits, Nutty Creaminess, Full-bodied
Panama Boquete Casa Ruiz Washed
Chocolate, Nuts, Honey, Citrus Smooth and Full-Bodied with a Chocolate-Citrus Finish Clean and Well-Balanced Floral Notes Thick and Syrupy Body with a Honeyed Tea-Like Finish Rich Maple Sweetness and Excellent Cleanliness
The Casa Ruiz Cooperative, established in 1979 in Panama, is one of the most renowned cooperatives in the Boquete region of the Baru Volcano. Located in the valley at the foot of the volcano, the family has passed down the cooperative for three generations. Today, it has over 300 small family farms and estates as cooperative partners, ranging from cultivation and processing to marketing. The estates are mostly over a century old, including Berlina, Maunier, Panamaria, and Cafe Ruiz, among others. In contrast to other cooperatives that sacrifice the environment to increase planting area in order to increase production, Casa Ruiz adheres to the traditional, environmentally friendly methods of growing coffee in the Boquete region. However, to improve the quality of green beans, they have broken with the past and implemented a rigorous system for every step of green bean processing, including green bean cultivation, processing, screening, and storage.
Casa Ruiz is a perennial winner of the Best of Panama competition and is considered one of the top suppliers of specialty coffee beans.
▶ La Berlina Estate was established in the early 1920s by Mr. Segundo Diaz, a Colombian military officer. This expansive estate comprises nine sub-farms, covering a total area of 150 hectares. Its annual production ranges between 2,000 to 10,000 quintals (100-pound bags) of coffee.
The estate is situated in the Boquete region of Chiriquí Province, Panama, with cultivation altitudes ranging from 1,500 to 2,000 meters above sea level. The average temperature is approximately 17°C, and the unique local microclimate, characterized by fine mists, provides an exceptionally ideal environment for coffee cultivation. The primary focus is on Arabica coffee, with premium varieties including Geisha, Pacamara, Catuai, Caturra, Typica, Bourbon, Arabica, and Criollo. Among the many coffee farms in the region, La Berlina Estate stands as one of the oldest and most highly regarded, and it holds the distinction of being the first estate in the Boquete area to venture into specialty coffee roasting.
La Berlina Estate employs a systematic coffee cultivation process, blending it with traditional craftsmanship. They utilize both washed and natural processing methods for their post-harvest bean preparation. Coffee harvesting at the estate is carried out by the local indigenous Ngäbe-Buglé community and other residents. They meticulously hand-pick the coffee cherries, drawing on generations of inherited skill and experience. Subsequently, these cherries are washed using natural spring water, a practice that helps preserve the rich flavor characteristics inherent in the coffee beans. It is precisely because of these practices that Berlina's coffee beans are highly sought after and cherished in the international market.
Estate Awards and Recognitions
2022: Geisha Natural awarded 14th place in the Best of Panama (BOP) competition, scoring 91.75 points in cupping.
2000: Recognized by the SCAA-US Cupping Pavilion.
2004 to 2006: Received numerous accolades at the International Paris Tasting.
The coffee tree, botanically classified under the Rubiaceae family and the Coffea subgenus, is an evergreen tree. Coffee beans are the seeds of the coffee fruit. There are three main varieties: Arabica, Robusta, and Liberica. These three varieties cannot crossbreed to produce different subspecies. The world’s specialty coffee comes from the Arabica variety, and within Arabica, there are various subspecies resulting from evolution, hybridization, and mutation. The world's specialty coffees are derived from Arabica, which itself has various subspecies and hybrids resulting from evolution, crossbreeding, and mutations.
▶Geisha coffee, once named one of the "World's Top 10 Most Expensive Coffees" by Forbes, is a legendary name in the world of specialty coffee. However, there is significant confusion surrounding the Geisha variety, as several genetically distinct plant types are referred to as Geisha, many of which share a similar geographic origin in Ethiopia. Recent genetic diversity analysis conducted by the World Coffee Research confirms that the T2722 variety cultivated in Panama is both unique and consistent. When well-managed in high-altitude regions, this variety is strongly correlated with exceptional cupping quality and is renowned for its delicate floral aroma, jasmine notes, and peach-like fragrance.
Regarding the name "Geisha," the spellings "Geisha" and "Gesha" are often used interchangeably. This is related to phonetic transliteration, as there is no fixed translation from Ethiopian dialects to English. The variety was originally recorded as "Geisha" in planting records. Over the decades, coffee researchers and cultivation databases maintained this spelling, leading to its widespread promotion and use within the coffee industry. The variety was first collected from a mountain in Ethiopia, the name of which is typically translated into English as either "Gesha" or "Geisha."
In recent years, the cultivation of the Geisha variety has gained popularity worldwide, achieving remarkable success in major coffee competitions. This includes regions in Central and South America such as Guatemala, Costa Rica, El Salvador, Colombia, and Peru, where the variety has often been transplanted from Panama's T2722. Additionally, Taiwan has also begun cultivating Geisha in many high-altitude regions. Typically, the higher the elevation, the more enchanting the coffee’s flavor becomes.
▶Typica
Typica, the Arabica coffee variety, is one of the closest to the native species. It has a slightly longer bean shape, a clean citric acid flavor, a sweet aftertaste, and an elegant flavor, but its constitution is weak and its resistance to leaf rust is low. It makes the growth and planting conditions difficult, and the tree seedlings are low in yield. Excellent estate beans such as Jamaica Blue Mountains, Sumatra Mandheling, Hawaiian Kona and so on belong to Tepica.
▶Caturra
Caturra, the Arabica coffee variety, is a mutant of Bourbon and was first discovered in Brazil. The taste has a sour taste of lemon or citrus, and it has a fruity taste in terms of sweetness. Although the sweetness is not as good as Typica and Bourbon, the sweetness can be very good when properly roasted. The sweetness of Caturra is determined by the number and dosage of fertilizers applied by the grower, and the harvest period takes 2 years, and the cost of care is high, so the yield is still limited.
▶Catuai
Catuai, the Arabica coffee variety, is a hybrid of Caturra and Mundo novo. Caturra is short and Mundo Novo is tall. Later, the improved height is more convenient for harvesting. The taste is sweet, the sweetness performance is similar to that of Cattura, and the sourness is less, which improves the shortcomings of bad taste and poor flavor, and has a good sense of balance.
Coffee Processes
The term "processing methods" refers to the process of transforming ripe red coffee cherries into dried green beans. Each method has its advantages and disadvantages, influenced by the natural environment and the specific needs of the coffee-producing region. As a result, different regions adopt the processing method most suited to their conditions. This batch uses washed processing methods, described below:
【Natural Process / Sundried / Dry Processed】
Also known as the natural drying method or unwashed process, the natural process is one of the most traditional and widely used methods of coffee processing. This method does not involve the use of water. Originating in Ethiopia, coffee cherries are harvested and laid out to dry under the sun before being hulled. The seeds remain inside the fruit throughout the extended drying period, absorbing flavors from the skin, pulp, and mucilage. This process enhances the coffee's sweetness and body, often resulting in unique and distinctive aromas.
Producers spread the cherries on drying beds, which may consist of terraces or raised platforms. Over the course of 3 to 6 weeks, the cherries undergo fermentation. Producers turn the cherries regularly to ensure even drying and to prevent spoilage. During this time, the sugars in the fruit and the mucilage adhered to the seeds develop complex flavors, contributing to a sweeter profile.
Once dried, the fruit layers are mechanically removed from the seeds. Natural-processed coffee is often juicy and syrupy, with a rich flavor that makes the effort behind this method well worth it.
【Washed / Wet Processed】
The seeds are then fermented in water tanks to eliminate the remaining mucilage on their surface, followed by thorough washing and drying under sunlight or with mechanical dryers.
JUSTIN INTERNATIONAL FOOD ENTERPRISE CO., LTD.
Tel: +886-3-358-6611
1st Floor, No. 30, Lane 120, Daxing Road, Taoyuan District, Taoyuan City
▶This product is covered by a NT$10 million product liability insurance.
▶Food Industry Registration Number: F-165601955-00000-0
▶ Our company’s cupper is certified as a CQI International Coffee Quality Appraiser.
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