Member Profiles

Damarli Estate is a specialty coffee plantation hidden in the mountains of Boquete, Panama. All the coffee at Damarli Estate are hand picked ripe coffee cherries, which are carefully hand processed and evaluated by the owners David Pech and Keith Pech to create exquisite and outstanding coffees. Damarli Estate offers its clients worldwide a wide selection of different varietals through its Varietal Collection and additional coffees through its Tradicional Coffee Label. Furthermore, to support its vision toward sustainable production, Damarli Estate built a completely solar powered coffee laboratory, kitchen, private suites and sunrise veranda. Both Keith and David hope to use the estate to connect with baristas, roasters and coffee enthusiasts to enjoy the natural beauty of the farm, to share outstanding coffees and to strengthen the specialty coffee community.

History

Damarli Estate was founded in 1995 when David Pech purchased the farm. It was named Damarli after the initial investors: DA – for David, MA – for Manfred (David’s father), R – for Ruth (David’s mother) and LI – for Lia (David’s wife). Initially Lia’s family managed the estate, because the Ruiz family had four generations of experience in growing coffee in Boquete, and because David and Lia lived in the United States. However, the coffee from the estate was never sold under Damarli Estate, but rather was put into one of the Ruiz export coffee blends.

In 2014 Keith Pech, David’s son, who had been extensively involved with specialty coffee movement since he was a child, finished his undergraduate degree in the United States. Keith had studied both International Business and Sustainability and he decided he wanted to develop the coffee from Damarli Estate into an internationally recognized specialty coffee producer. Keith moved to Boquete in the fall of 2014 and began to completely run the operations at Damarli Estate. This move to continue the producing legacy would make him a fifth generation producer from the Ruiz family.

Keith first began by understanding the farm and the different areas and varieties found on the farm. On the farm there are many different varieties: Typica, Bourbon, Geisha, Pacamara, Caturra and Catuai. Keith started to attend different coffee shows and interacting with the different producers in Panama to learn as much as he could. After two years, Keith is now a certified Arabica Q Grader; Damarli Estate exports coffees to the United States, to Taiwan and to Europe; And David completed the solar powered coffee laboratory, kitchen, private suites and sunrise veranda.

Website:

www.damarliestate.com

 

Contact:

David Pech

david@damarliestate.com

Keith Pech

keith@damarliestate.com

Producer: Jamison Savage

Instagram: @finca_deborah
Website: www.fincadeborah.com , www.savagecoffees.net
Email: info@savagecoffees.net

Region: Volcan, Chiriqui Highlands

Terroir:
Soils: Highly Organic, Volcanic
Direction: Multiple, predominately east
Annual Rainfall: 2200-2500 ml
Elevation: 1900-2000 MASL
Average Humidity: 75%
Average Temperature: 17 C

Varieties:
Geisha, Red Bourbon, Red Caturra, SL-28, Sidra, Casiopia, African Heirlooms

THE PLANTATION

Located at an elevation of 1900+ meters and nestled deep in the mountains of Volcan, Finca Deborah is shrouded in dense cloud coverage for most of the year. The plantation is a beautiful, natural environment where rare species of plants and animals are abundant and where Geisha grows to its full potential under the protection of the lush rainforest canopy.

THE HARVEST

Carefully monitoring the harvesting is one of the most critical steps in a long list of quality control requirements. By hand picking only the ripest cherries and processing those cherries that meet our exacting standards, can we ensure that Finca Deborah Geisha is one of the world’s best Geisha coffees.

THE COFFEE

Finca Deborah’s mission is to cultivate, process, and deliver only the highest quality coffee available anywhere in the world.

ACHIEVEMENTS

Finca Deborah has the distinct privilege of working with some of the most talented and creative names in coffee. Our coffees have made notable progress in both national and world competition, with frequent podium finishes.
In 2016 Deborah washed Geisha was used to win the World Barista Championship in Dublin, Ireland, frequently showcased during prestigious events, and served in some of the world’s most distinguished restaurants by highly acclaimed chefs.

THE BACKBONE OF FINCA DEBORAH

The Nôbe-Buglé people are the primary workforce on the farm and are the backbone of Finca Deborah. We understand that our operation could not exist without their skill and expertise. We strive to ensure that their needs are met with an abundance of care and compassion.

SUSTAINABILITY

Traditional electric power is not available in the remote location that is home to Finca Deborah. So, we’ve had to improvise. Our beneficio, or processing center, is powered by our own robust solar system, which further preserves the integrity and sustainability of this unique environment. In addition, as a shade grown coffee plantation, Finca Deborah blends seamlessly with the mountain landscape, sustains the natural environment, and maintains a haven for the local bird and wildlife populations.

 

Articles of Interest

https://www.baristahustle.com/research-papers/jamison-savage-finca-deborah/

https://www.coffeereview.com/review/panama-finca-deborah-afterglow-geisha-natural/

https://www.youtube.com/watch?v=Piu6byyh_sk

https://archerscoffee.com/blogs/news/archers-coffee-producers-talk-jamison-savage?_pos=3&_sid=e25b66e08&_ss=r

https://projectorigin.coffee/savage-coffees-and-the-future-of-panama-coffees-jamison-savage/

https://www.forbes.com/sites/lmowery/2016/07/21/how-to-quit-your-job-and-become-a-coffee-producer/?sh=1e815d61dd09

Contact: Stefan Arwed Müller
M +507 66184545, O +507 3926366
Email: cafedonbenjie@gmail.com
              smuller@mbpanama.com
Facebook:    MD Estate Coffee inc   @cafedonbenjie
Instagram:  #cafedonbenjie

 

Finca Don Benjie , our  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 1550 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 specialty 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.

The farm 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, nature and coffee 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.

Our brand and commercial name is Café Don Benjie as a tribute to Mr Benjamin de Dianous Henriquez, who is known in the town of Boquete as Don Benjie. Benjamin de Dianous has always been a coffee enthusiast and has contributed to the town and coffee business of Boquete.

Our Arabica varietals are:

Typica, Caturra, Catuai (red and yellow) Magarogype Geisha, Bourbon (red, pink and orange) Pacamara and Kenya SL’s.

We are very proud to have been able to achieve the Third Place for theTraditional Natural Category at the Best of Panama with our Maragogipe Carbonic Maceration, Bellavista Lot.

Our plantation is under a constant renewal, always aiming for excellent quality, taking care of the environment and the well being of our workforce. We are producing micro lots of specialty coffees that are carefully harvested by varietal and then processed as naturals, washed, using innovative fermentation techniques (Carbonic Maceration, Natural Yeast Fermentations etc) to bring out the best of our unique terroir.

Our washed coffees are pulped with a very limited use of spring water in order to contribute to the environment, always aiming for a cup of excellence.

We proudly produce Specialty Coffees with care of the environment and our workforce.

We export our coffees to Germany, Austria, Corea, the USA, Taiwan and Japan

 

 

 

 

 

 

Among the humid forests of Panama, on the slopes of the majestic Baru Volcano lies Volcancito, Boquete.  For more than 100 years and standing at altitudes close to 1900 meters above sea level, this virgin and fertile soil has produced superior quality coffee for generations.  This is the home of Don Pepe Estate Coffee and five generations of passionate coffee farmers continue to till the land reaching the apex of quality and production through the skills of  the late Antonio Vasquez fondly remembered as Don Tony.

To achieve and preserve the quality of the beans, Don Pepe Estate Coffee will only produce “pure lots” farming each variety separately to achieve only the top quality coffee cup.  We will only harvest the red beans at their optimal ripeness which is key to ensuring that our coffee beans are traceable throughout the entire process until final export.

At Don Pepe, the following varieties are available: Caturra, Catuai, Bourbon, Typica, Java and, Geisha.  These beans benefit from an all year long microclimate with temperatures averaging 21ºC and rainfall of 2950mm that combined with volcanic soils yield extraordinary aroma and flavor.

We strive to produce our coffee following rigorous environmentally friendly processes utilizing the latest developments in low water throughput equipment.  Following Don Tony´s environmental legacy and quality control, Don Pepe has set aside 10% of our productive plots to preserve the adjoining rainforest.

Other important factors to consider:

• Our mill utilize the fully washed, honey and natural coffee process.
• Our raised drying beds (African Beds) provide optimal drying points that allow us to store the coffee beans based on variety and harvest date.
• Once the coffee varieties have been steeped in our storage facilities, we begin with the classifying process to optimize the quality per variety. The process follows strict procedures that will only result in the finest coffee cup profiles for our clients.
• As a result, our finest cups include notes and flavors of raspberry, apricot, peach, walnuts, green apple, infused with silky creamy bodies and very aromatic citrus scents.

Don Tony dedicated his entire life to ensure that Don Pepe would continue growing and producing some of the world’s best coffees for generations to come.  Today his vision is a fact and our commitment to provide top quality coffee is our calling card.  We drive this passion through our exotic Don Pepe Estate Coffee to all our clients.

 

Don Pepe Estate Coffee
Owner: Vasquez-Flores Family
Volcancito, Boquete, Republica de Panamá
Situated: 08º47´04n,   082º28´57w
Phone:  +507 6677-4143,   +507 6678-3117
Email: Fincasdonpepe@gmail.com
www.donpepestatecoffee.com.

Contact: laurasuarez@vicalagroup.com

www.vicalagroup.com

Boquete, Chiriqui, Republic of Panama

Telephone: 507 66148556

 

At the end of the 1940s, in the District of Boquete at a region known as El Salto which is located near the top of the Baru Volcano, the highest mountain in Panama; the coffee tradition of our parents, Vidal Suarez and Eira Gutierrez de Suarez, was born.

Our parents eagerly worked and cultivated the land with their own hands at their first coffee plantation known as Camiseta.  This farm was located at 1700 mts above sea level and planted with the typica variety. When the farm was in full production, our parents always with great vision started buying the neighboring properties and others offered to them in different areas in Boquete; therefore, they became one of the 5 major producers of coffee in the area.

Nowadays, after 70 years and with a lot of pride and respect for their legacy, two of their six children (Carlos and Laura Suarez) decided to jointly continue this tradition and formed the enterprise of Grupo Vicala; this company has three farms and estates named in the same way.

Camiseta –Los Limones and Doña Eira are located at places with an altitude which range from 1500 to 1780 mts above sea level and a temperature between 13 and 22 degree celcius at El Salto area,  there we keep the Typica, Yellow Catuai, Bourbon Pointu (Laurina) and Geisha varieties offering the wash and natural processes.

Our goal is to develop and innovate in the coffee market to give our customers the best cup quality and to make sure that every sip of our coffee is a delight to the palate.

Our History

Since 1960, the Gallardo family farms produce Typica, Caturra and Catuai coffee varieties at lower elevations, until 2006, when Mr. José Manuel Gallardo Araúz saw the potential of Finca Nuguo and the success of Geisha variety, and started growing Geisha. Nowadays Café Gallardo is one of the largest coffee growers in Panama.

 

The process

Café Gallardo is processed at La Santa processing Plant using pulping machines, guardiola drying, milling machines, densimetric table, and color sorting equipment. An exception of this process is Nuguo’s coffee, which is processed at the farm. For washed coffee fermentation process for washed coffee takes 40 hours in wooden boxes. Washing is done by hand through steering the coffee seeds until it feels rough. For fermented naturals fermentation occurs in plastic bags or tanks during variated periods around 3 days to 16 days at temperatures from 16 celsius to 30 celsius. Nuguo coffee are sundried in farm for approximately 1 to 3 weeks and then drying finish in a control environment room for around 2 months at an average of 25 celsius and 55% relative humidity.

The Farms

Café Gallardo includes farms with traditional varieties managed by the Gallardo family. The farms and the average altitudes of its coffee production are: La Santa (1000 m), Zambrano (1100 m), Guisado (1200m), Santa Clara (1350 m), and Nuguo (1850m). Nuguo is specifically in the area of Jurutungo, in Renacimiento, Chiriquí, nestled by nature near the largest natural rainforest reserve in Central América -La Amistad International Park. Its location and environment are very challenging for the coffee plants, with low temperatures at night, lots of wind and high humidity and rainfall intensity. We process our washed, honey and natural coffee paying attention of relative humidity and temperature to aim for the highest quality.

 

Our Specialty Coffee

We take thorough care of the coffee plants, especially of its nutrition, till the harvest time. We pick perfectly ripe coffee cherries, and then we process our coffee doing our best effort to obtain the highest quality cup we can.

Notes: Jasmine, Apple, Lychee, Raspberry, Sugarcane, Orange blossom, Grapefruit, Chocolate, Sweet, Floral, Bright, Citrus, Fruity, Juicy, Tealike.

Our special coffee has been awarded at the Best Of Panama in several years since 2015 and have been used by baristas in the final of world barista competition. At Café Gallardo we aim our dedication and passion for innovation towards the preservation of Nuguo Geisha uniqueness in a way that you can enjoy an amazing cup of coffee, and also we are implementing special processes in lower altitude farms to increase the cup quality as an effort to support the sustainability of the Panamanian coffee industry.

 

Contact Us

Renacimiento, Chiriquí, Panamá

www.cafegallardo.com

jgallardom@live.com

Instagram: @cafegallardo

Reseña Histórica:  

La marca Gran Del Val representa cuatro generaciones dedicadas al cultivo del café. Su historia nos remonta al año 1914, cuando Gabriel de Dianous establece su primera plantación.  En 1991, la segunda generación bajo la dirección de Ricardo Fernández Carazo y su esposa Teresita de Dianous, le dan continuidad a la tradición familiar y fundan Cafetalera Fernández, empresa familiar que beneficia y comercializa nuestro café.

Las plantaciones de café (estate coffee) se encuentran en las montañas de Boquete a una altura que alcanza los 1,600 MSNM, bendecidas por un rico suelo volcánico, clima fresco y una llovizna menuda, denominada bajareque en el lugar, que perdura todo el año. De acuerdo a los expertos, tiene un micro clima ideal que contribuye a la producción de un excelente café especial (specialty coffee). Nuestro café es 100% Arábica, de un solo origen, de las variedades Typica, Geisha, Java, Caturra y Catuai.

Somos productores de café comprometidos con la protección del medio ambiente y el bienestar social.  En 1997, Cafetalera Fernández construyó el primer beneficio ecológico de café de Panamá certificado por Rain Forest Alliance, N.Y., e Hiro Coffee Japan.

¡¡Te invitamos a saborear una aromática y deliciosa taza de café Gran Del Val,

Contacto: Ricardo G. Fernández De Dianous  cel. 6671-8757 •  mail: rfd2102@gmail.com • web: www.cafegrandelval.com,  Instagram y Facebook: @cafegrandelval

 

GARRIDO SPECIALTY COFFEE

(Garrido’s Coffee & Estates)

we are a tamiv-run business that specializes in cottee. and we have committed tamiv members and collaborators who meticulously manage all aspects of operations including administration, farming, varietals, processing, and more. Our collective efforts are aimed at presenting you with a product that’s infused with affection and meticulous attention. Garrido’s origins can be traced back to 1959, when our visionary founder, Teodoro Garrido, embarked on a mission to create top-notch coffee in the Boquete region.

This geographical area has been identified by experts as Ideal for cultivating premium coffee beans, thanks to its climate and soil enriched with volcanic minerals. Our commitment lies in employing time-honored farming techniques, which encompass practices like utilizing natural spring water for our meticulous washing process, ensuring an immaculate cup of coffee.

For further information on sales, visits, tastings, and more, please contact:

Gissell Garrido: +507 6612-6811
Highland@garridocoffee.com
Liliana Garrido: +507 6252-6333
admin@garridocoffee.com
cafegarrido@cwpanama.net
E-mail information:
cafegarrido@cwpanama.net

All our coffees are meticulously hand-picked and primarily undergo a fully washed wet processing method, although we also offer natural and other processing options. For drying our specialty coffee is typically dried on African beds and patios, while our coffee blend from various farms undergoes a combination of sun and mechanical drum drying. We ensure the highest quality standards through intensive quality control.
For further information on sales, visits, tastings, and more, please contact us at cafegarrido@cwpanama.net