Panama Don Benjie Bellavista

Café Don Benjie is a 33 hectare farm in Bajo Mono, Boquete, on the slopes of Volcán Barú. The de Dianous family has been producing coffee in Boquete since 1914, with Stefan Arwed Müller and José Benjamín de Dianous operating the farm together since 2011. The estate grows multiple arabica varieties and processes coffees as individual lots, using its own natural spring water for washed coffees.

This Bellavista lot gesha is grown at 1550 metres and processed using Don Benjie’s Temperature Control Room washed method. Oxidation and fermentation take place in a temperature controlled room maintained below 20°C, allowing the processing conditions to be controlled more precisely before washing and drying.

RM 120
originBajo Mono, Boquete
farmCafé Don Benjie
producerStefan Arwed Müller
varietalgesha
processwashed TCR
altitude1550 masl
flavorfrangipani, pomelo, lychee nectar
conical dripper
conical dripper
grindC40 #25 · 750 microns
ground15g
ratio1:16
temp90°C
waterTDS 50–100ppm
time2:30 min
pouring pattern
1st.circular → 45g 0:00
2nd.circular → 90g 0:30
3rd.circular → 135g 1:00
4th.center → 180g 1:30
5th.center → 225g 2:00
flat bed dripper
flat bed dripper
grindC40 #25 · 750 microns
ground14g
ratio1:17
temp90°C
waterTDS 50–100ppm
time2:00 min
pouring pattern
1st.circular → 50g 0:00
2nd.circular → 150g 0:30
3rd.circular → 225g 1:15
Our roasting approach requires coffee to rest after roasting, allowing flavour to develop and settle before brewing.

This coffee is roasted to a filter profile, developed on the lighter spectrum. We recommend enjoying it after resting for a minimum of 14 days post roast. This encourages more even extraction, bringing clarity and balance to the cup. Flavours become most expressive around the fifth week, and some denser coffees continue to improve with extended rest, reaching a deeper, smoother character after up to two months.