Boutet - Natural Gesha

MEET THE PRODUCER | For four generations and more than a hundred years, La Victoria Estate has been a quiet companion to the Lamastus family’s coffee empire in Boquete, Panama. Robert Lamastus founded the family's flagship farm, Elida Estate, in 1918, and the neighboring La Victoria Estate came of age around that same time. Although it has not reached the same level of name recognition as its neighboring farms, La Victoria Estate has also been producing excellent Panamanian Gesha lots for many decades. Thanks to a great working neighborly relationship, lots like this one are grown at La Victoria and processed by the careful hands of the Lamastus family—and we have the giddy, grateful recipients of the fruits of their friendship.

TRUST THE PROCESS | After being handpicked at peak ripeness and sorted for quality, whole coffee cherries make the short commute from La Victoria to Elida, where they are spread out to dry on concrete patios, being meticulously monitored until optimal moisture content is achieved. 

TAKE A SIP | It seems a little off to call such an elegant cup of coffee “an absolute banger,” but that’s how one of our roasters described it—and they are absolutely right. Floral and citrusy, like bergamot, this coffee sips like black tea and packs in the stone fruit (think: peaches and plums). It’s everything we want from a cup of Panamanian Gesha coffee, and it’s everything we’ve come to expect from the exacting hands at these storied neighboring estates. 

Origin | Boquete, Panama

Producer | La Victoria Estate

Process | Natural

Variety | Gesha

Elevation | 1700 MASL

Black & White Coffee Roasters sources this lot from La Victoria Estate in Boquete, Panama, one of the country's most celebrated growing regions. The coffee is the Geisha varietal, widely regarded as among the most distinctive in specialty coffee — prized for its delicate floral character, tea-like clarity, and citrus-driven complexity. Boquete's cool mountain climate has made it a landmark origin for Geisha expression.

Here the coffee is naturally processed, a method in which the whole cherry dries around the seed. Naturals generally allow more fruit-forward, layered sweetness to develop compared to washed processing — qualities that can complement Geisha's inherent aromatics in interesting ways. The roaster's notes span bergamot and black tea through stone fruit, a range that reflects how varied and nuanced the interplay between varietal character and processing can be in a coffee like this.