About the coffee

Our geisha coffee from Panama grows on 0.5 hectares on a swath on the slopes of Boquote. The trees benefit enormously from the microclimate that prevails there due to the strong winds. When the cherries are ripe in December, the harvest season begins. The beans are hand picked by the Seracín family. Because the trees get so tall, a ladder is needed to harvest.

The coffee cherries and their pulp are dried on 'African drying beds'.

With this naturally prepared Geisha coffee we taste sweet, tropical notes, with stone fruit aromas and a long jasmine finish. We chose the "classic" lot from Don Pachis Farm, which shaped the specialty coffee landscape as we know it. With all the different processing and fermentation methods currently being developed, it's nice to take a step back and taste where it all began: balanced, floral and so sweet.

About the farm 

The Don Pachi farm is located in the famous Boquete coffee growing region in Panama. It is named after its founder, the Italian Antonio Serracín Sr., who founded the farm in 1873.

Today Don Pachi Estate is managed by Francisco Seracín Jr. in the 4th generation. The Don Pachi coffee farm is ideally located for growing coffee in the Callehonseco District, at an altitude of 1400 to 1550 m. In Boquete, very strong winds blow from the mountains down to the Caribbean side. On the one hand, this means more difficult growth conditions for the coffee trees: weak varieties can hardly withstand them. On the other hand, they enable a cooler microclimate in which the coffee cherries slowly ripen. This is essential for the incredibly great flavors of the Panama Geishas.

Francisco's father - aka. Don Pachi - brought the first geisha coffee seeds from a laboratory in Costa Rica around 1963 and planted them on the farm himself. This is the geisha from which the other geisha coffees in Panama have developed.

However, Panama was not yet known for its specialty coffee at that time. Political instability and difficult access to international markets made it almost impossible for the Panamanian coffee sector to become established on the world market. Because of the difficult growing conditions and low crop yields of the Geisha variety, it was a long road for Don Pachi to establish the variety. But through his passion for coffee, along with a good helping of bite and tenacity, he managed to establish the Geisha variety throughout Panama. From here she also got to the farm Hacienda La Esmeralda, which is known for its extraordinary geisha lots. Don Pachi is now known as the “Godfather of Geisha” in Panama. He died in 2016 at the age of 78.

CHARACTER: refined and colored with an elegant and rich taste reminiscent of wine
PROCESSING: Natural, dried on African beds
VARIETY: Geisha: COFFEE FARMER
Francisco Ceracin Jr.
FARM: Finca Callejón Seco -
FARM SIZE: 30 hectares
AGE OF THE FARM: founded in 1873
OPERATOR FORM: family business
HARVEST YEAR: 2019/2020
HARVEST TIME: December - March
SOIL TYPE: Volcanic soils
FURTHER VARIETIES ON SITE: Typica, Bourbon, Caturra, Catuai

Don Pachi Geisha

BERLIN COFFEE ROASTERS // Wir bringen den Kaffee direkt von der Farm in unsere Rösterei nach Berlin

19grams coffee roastery


Our Dimtu Tero has also received a new roast profile: it is now available as an espresso with wonderful notes of blueberries, toffee and cherry. The natural processing of this heirloom variety makes the notes stand out particularly strongly.

About the coffee

We roasted our Dimtu Tero Washed beans for the fully automatic machine with wonderful notes of peach, toffee and earl gray. The natural processing of this heirloom variety allows the fruity notes to stand out particularly strongly. You can of course also prepare the coffee in your Bialetti or portafilter machine.

Our coffee comes from Odo Shakiso, Guji, which is in the south of the country in the Oromia region near the Kenyan border. Even the basic quality of the coffees from this region is exceptional. As is so often the case in Ethiopia, the actual coffee cherries are a mix of several varieties that have established themselves in the region over the centuries. Selected local varieties such as Certo and Wolisho mix with age-old genetic coffee lines that still exist as wild trees. That is unique in the world. This is where coffee has its origin. These special blends of Ethiopian coffees are gener.

Dimtu Tero Farm

Gabriel Castaño was the first farmer to grow the Pink Bourbon coffee variety on his La Granada finca in Colombia.
The colorful variety is relatively rare because the gene that controls color in the ripe cherry is double recessive. This means that if there are red, orange or yellow bourbon plants nearby and they pollinate each other, the pink color is lost, as are the bourbon characteristics.
In the harvesting process, the coffee cherries are carefully hand-selected for ripeness. In an extended fermentation, the cherries are weighed and then fermented in tanks for 90 hours. The beans are then washed and dried for 15 days. The result is an exquisite array of aromas with impressive flavors of chocolate cake, baking spices and passion fruit.

About the Farm
In 1990, Colombia opened its doors to the international economy. This was a hard blow to local producers throughout the country, as foreign imports were usually cheaper. This situation was also very difficult for Don Gabriel Castaño - until he discovered the Pink Bourbon variety of coffee, which was not very well known at the time. Fascinated by the color of the seeds, he planted this variety on his finca La Granda, in the department of Huila, and discovered that the plant was very resistant to rust. From this discovery, he decided to replant completely: with success! His plantation and the quality of his coffee brought him and his family a secure economic income.

La Granada

Our Simbi coffee comes from the Huye region in Rwanda, Africa. The Bourbon coffee bushes grow at 1850m above sea level. An unusual, natural bourbon from Rwanda. In the cup, the espresso tastes wonderfully sweet like fudgy toffee, sweet blueberry jam and dried fig.

This coffee release is something special because we roasted this bourbon lot, which we got from the Simbi Washing Station in Rwanda, twice: You have the unusual opportunity to try the same variety as a filter and espresso roast!

We at 19grams have known the Simbi Washing Station for many years: The Washing Station Simbi was founded in 2013 by Abdul Rudahunga. It enables farmers in the vicinity of the Huye region to prepare their coffee. Almost 1,500 small farms deliver their coffee to the Simbi Station, which employs around 80 people during the main harvest season. There is space for 300t of coffee cherries, which are processed with the help of different methods. From fully washed beans to sun-dried natural coffee cherries, anything is possible.
Due to its experimental and, at the same time, careful processing, the Simbi Station produces an excellent quality. Simbi coffees have been nominated for the Cup of Excellence several times.

19grams coffee roastery

4.7

19grams coffee roastery

🇩🇪 Germany

Served in Coffee Shops

Coffee Roasts

Dimtu Tero Farm

Don Pachi Geisha

La Granada

Simbi

New Coffee Review