"Upon grinding, a vivid strawberry sweetness rises immediately from the cup, setting a bright and inviting tone. On the palate, fragrant tropical fruit layers unfold with clarity and depth, creating a sense of movement and dimension. The finish reveals a pineapple soda–like acidity with a lively, sparkling lift that adds freshness and energy."

Chevas Estate represents a new generation of Panamanian coffee producers who integrate barista insight directly into agricultural practice. José Luis Chevas inherited the land originally cultivated by his grandfather in the 1970s and reimagined its future through specialty coffee. By collaborating with a professional barista, he approaches post-harvest processing as both scientific experimentation and sensory refinement.

The estate’s philosophy centers on designing fermentation protocols that respond to specific varietals and terroir conditions. Rather than applying uniform methods across all lots, Chevas tailors processing to enhance each coffee’s natural structure. The Fresa protocol is a reflection of this philosophy, demonstrating how careful yeast management can elevate Green-Tip Geisha while preserving its identity.

Chevas Coffee Estate is a family-owned farm located in El Salto, Boquete, Panama. The estate was formally established in 2016 by José Luis Chevas, who transformed his grandfather’s agricultural land into a focused specialty coffee operation dedicated to high-end Geisha production.

Lot #356 is cultivated in El Salto at approximately 1,700 meters above sea level. The region of Boquete is defined by volcanic soils rich in organic matter, steady mountain airflow, moderate daytime temperatures, and cool evenings that slow cherry maturation.

This gradual ripening process contributes to bean density and structural clarity. The volcanic terrain supports mineral complexity while elevation preserves acidity and aromatic precision. The estate’s location within multiple microclimates allows for tailored fermentation strategies.

This lot is composed of Green-Tip Geisha, a distinguished Panamanian expression of the Geisha variety. Within Panamanian cultivation, producers differentiate between green-tip and bronze-tip phenotypes. Green-Tip Geisha is associated with brighter structural acidity and more pronounced floral aromatics when grown at high elevation.

Ripe cherries for Lot #356 are selectively hand-picked at peak maturity during the 2025 harvest. Only cherries exhibiting full ripeness and uniform development are chosen to ensure consistency in fermentation performance.

The Fresa process is a natural yeast fermentation protocol developed specifically for Green-Tip Geisha. Whole cherries are submerged in water and inoculated with Saccharomyces cerevisiae yeast. Fermentation is carried out for approximately twelve days at controlled temperatures near 15°C. The process takes place in open tanks, allowing careful monitoring of aromatic development.

During fermentation, the mucilage develops a red hue and produces a distinctive fragrance reminiscent of fresh strawberries. This characteristic inspired the name “Fresa.” The yeast is used to guide and enhance the varietal’s inherent citric and floral qualities rather than dominate them.

After fermentation, the cherries are depulped and dried slowly on raised beds under consistent airflow. The drying phase is gradual and controlled to ensure stability and preserve aromatic integrity. Once the coffee reaches stable moisture levels, it is rested, milled, and prepared for export.

Variety : Green Tip Geisha
Altitude : 1700 masl
Process : Natural Yeast Fermentation
Origin : El Salto