Specialty Coffee Association of Panama

Producer: Mario Lezcano
Contact: Diego Lezcano
Dlezcano@santoscafepanama.com
+507-6948-6943
Instagram: Santos.cafe

The Lezcano family, represent 5 Generations of coffee producers since 1947, in Renacimiento, Santa Clara.

Santos Café Panamá, has an extension of 55 hectares plantations blended in a volcanic soil and native shadow that goes from 1,100masl up to 1,400masl; in this land we grow a blend of caturra and catui as the 80% of our production. In the lot of La Mimada, we have Pacamara, Caturra, Yellow Bourbon and Geisha and you could encounter temperatures that goes bellow 13ºC, this farm is highly helped by wide grown shade, investing on our temperature variations, more sweet and bright cup.

We process all beans from La Mimada in african beds, under the sun with a slow dry that takes 20 to 28 days. Process varies from Wash, Honey, Natural and extended fermentation.

In order to handcraft the cup you will be tasting from Santos, we have a team of professional, our Grandfather and our strong associate’s team who assist us on the care and manual recollection of our wonderful beans! And very important, always learning from our clients and friends that surround us!

Established: 2008
Elevation: 1,900–2,130 meters
Region: Nueva Suiza, Volcán, Chiriquí, Panama
Variety: Geisha, Guayabita, Catuai
Processing Methods: Washed, Natural, Experimental

Overview

Finca Sophia was founded in 2008 by a group of coffee professionals and friends from California who shared a vision to cultivate exceptional coffee in one of the most remote and elevated corners of Panama. Nestled in the cool, misty highlands of Nueva Suiza, with sweeping views of Cerro Punta and proximity to the Parque Internacional La Amistad, the farm occupies a unique position at altitudes reaching over 2,100 meters.

What began as a small, rugged vegetable and cattle farm has been transformed over the years into a premier Geisha coffee estate. In the early days, the focus was on reestablishing shade cover, planting thousands of native trees and coffee seedlings, and working patiently through the challenges of farming at extreme elevation. Finca Sophia was developed with long-term vision and care, blending ecological sensitivity with precision farming techniques in a demanding, high-altitude environment.

After several years of trials, Finca Sophia began producing exportable lots under the guidance of founders Willem Boot and Helen Russell, partner David Pohl, and the skilled management of Kelly Hartmann.

The farm quickly earned a reputation for excellence, thanks to the slow cherry maturation and concentrated flavor development made possible by its altitude and climate.

Recognition

Finca Sophia’s Geisha coffees have been honored with numerous national and international accolades, including:

• 1st Place – Best of Panama Washed Geisha (2017, 2020)
• 2nd Place – Best of Panama Natural Geisha (2020, 2023)
• 2nd Place – Best of Panama Washed Geisha (2024, 2025)
• 3rd Place – Best of Panama Natural Geisha (2025)
• 5th Place – Best of Panama Washed Geisha (2021)
• 5th Place – Best of Panama Natural Geisha (2024)
• 16th Place – Best of Panama Natural Geisha (2021)
• Good Food Awards Winner (2016)

Each season, the farm produces small, meticulously processed lots—washed, natural, and occasionally experimental—highlighting the extraordinary clarity, florality, and structure of high-elevation Geisha.

Contact

David Pohl
Email: david@fincasophia.com
Phone: +1 310-526-1416
Website: www.fincasophia.com