**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> <tbody> <tr> <td>Fermentation</td> <td> ▪▪▪<span>▫</span><span>▫</span><br/> </td> </tr> <tr> <td>Sweetness</td> <td>▪▪▪<span>▪<meta charset="utf-8"/>▪</span> </td> </tr> <tr> <td>Acidity</td> <td> <span>▪<meta charset="utf-8"/>▪▪▪<meta charset="utf-8"/>▫</span> </td> </tr> <tr> <td>Roast</td> <td> <span>▪▪▫▫▫</span><br/> </td> </tr> </tbody> </table> 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. 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. 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. **HOW TO BREW:** Before<strong> </strong>the <strong>first pour<br/> </strong>• Prepare a dose of 15 grams of coffee.<br/> • Heat water to around 90 - 93 degrees Celsius.<br/> • Pre-wet the paper filter on the dripper &amp; dispose of the water in the server.<br/> • Grind the coffee to about 700 to 800 microns.<br/> • Place the coffee grinds onto the pre-wetted paper filter on the dripper.<br/> <br/> For the<strong> first pour </strong>and<strong> bloom.<br/> </strong>• Pour 40 ml in a circular manner.<br/> • Let the coffee bloom until 30-40 seconds. <br/> <br/> For the <strong>second pour.<br/> </strong>• Continuing in a circular manner, pour 70ml more, until 110 ml, by 1 minute and 10 seconds.<br/> <br/> At the <strong>third pour</strong> and onto the last &amp; <strong>fourth pour</strong>.<br/> • Still in circles, pour the next 70 ml to make 180 ml within 2 minutes.<br/> • For the last pour, focus at the center until 225 ml.<br/> • Dripping should complete within 2 minutes to 3 minutes and 20 seconds.<br/> <br/> After the<strong> last pour.<br/> </strong>• If the water drains either slower than 3 minutes or faster than 2 minutes and 30 seconds, consider adjusting your grind size.<br/> • Dispose of the coffee grounds &amp; the paper filter responsibly.<br/> • Pour the brew into your favorite cup — and<strong> enjoy your coffee!<br/> <br/> <br/> <br/> </strong>