**Producer**: Willem Boot, Kelly Hartmann, David Pohl<br/><strong>Farm: </strong>Finca Sofia <br/><strong>Location</strong>: Cerro Punta<br/><strong>Variety</strong>: Geisha<br/><strong>Process</strong>: Natural <br/><strong>Altitude</strong>: 2,000 - 2,100masl<br/> <table width="100%" style="height: 78.3752px;"> <tbody> <tr> <td style="width: 32.7406%; height: 19.5938px;">Fermentation</td> <td style="width: 64.2506%; height: 19.5938px;"> ▪▪▪<span>▫</span><span>▫</span><br/> </td> </tr> <tr> <td style="width: 32.7406%; height: 19.5938px;">Sweetness</td> <td style="width: 64.2506%; height: 19.5938px;">▪▪▪<span>▪<meta charset="utf-8"/>▪</span> </td> </tr> <tr> <td style="width: 32.7406%; height: 19.5938px;">Acidity</td> <td style="width: 64.2506%; height: 19.5938px;"> <span>▪<meta charset="utf-8"/>▪▪▪<meta charset="utf-8"/>▫</span> </td> </tr> <tr> <td style="width: 32.7406%; height: 19.5938px;">Roast</td> <td style="width: 64.2506%; height: 19.5938px;"> <span>▪<meta charset="utf-8"/>▪<meta charset="utf-8"/>▫▫▫</span><br/> </td> </tr> </tbody> </table> **The Farm and Producer** <p>Finca Sophia is a farm in the mountains of Nueva Suiza, Volcán, Panama, where altitude and excellence quietly shape every coffee. Founded in 2008 through the shared vision of specialty-coffee pioneer Willem Boot and partners Helen Russell and David Pohl, the estate has evolved into a landscape defined by curiosity and deep care for its surroundings.<br/> <br/> At 2,175 masl, the farm moves with its environment: coffee grows in balance with local wildlife. And under the stewardship of farm manager Kelly Hartmann, five hectares formed a living threshold along Parque Internacional La Amistad, allowing biodiversity to flourish beside Finca Sophia coffees.<br/> <br/> This long practice of attention has yielded coffees recognized on the world stage, with Finca Sophia’s Geisha consistently celebrated at Best of Panama. Most recently they placed 2nd in Geisha Washed and 3rd in Geisha Natural in 2025. Each harvest carries the ongoing conversation between people and forest, always reaching toward its next expression.</p> **The Coffee and The Process** <p>Panama Geisha is a rare, delicate, and complex variety well-loved for its sweet florality and citrus highlights. Since its debut win at the Best of Panama auction in 2004, it has kept specialty coffee lovers everywhere captivated by its endless possibilities, delicacy, complexity, and clarity of flavors. <br/> <br/> As such, it is often showcased on coffee competition stages by a great number of coffee champions, and it also continues to fetch the highest prices.<br/> <br/> While a coffee’s truest intrinsic qualities are still largely believed to be showcased best by traditional washed processing due to the demucilaging, washing, and scrubbing steps removing all traces of fruit from the bean, the expertise of seasoned and passionate producers like Willem Boot, Kelly Hartmann, David Pohl allows them to direct the flavor character of the Panama Geisha towards a seemingly endless diversity of delightfully surprising trajectories.<br/> <br/> They do this through the purposeful implementation of traditional methods like the natural and honey processes, as well as intentional and innovative processing styles.<br/> <br/> </p>