Introduction:In the 2025 Best of Panama competition, Finca Sophia — a farm established just over a decade ago — achieved high rankings with both its washed and natural Geisha lots, becoming a model for rising stars in the specialty coffee world. This article takes an in-depth look at this experimental farm located at an altitude of 2130 meters, exploring how rigorous varietal experiments and processing adjustments have given rise to top-tier Geisha beans with delicate flavors, along with practical tips for selection and brewing.
The 2025 Best of Panama competition brought exciting news: Finca Sophia secured second place in the washed Geisha category and third place in the natural Geisha category, with both lots scoring96.25 points. For a rising star that only transitioned from an experimental farm to a professional coffee estate in 2008, such achievements are truly remarkable.
Going back to 2008, a group of experts confident in Panama’s coffee potential transformed a former vegetable farm into an experimental coffee-growing base, aiming to explore the limits of cultivating coffee at high altitudes in Panama. The team included Willem Boot, an experienced cupper, biologist David Pohl, and long-term resident Kelly Hartmann, giving Finca Sophia a strong “research and development” focus from the outset. The estate is located in the village of Nueva Suiza near Boquete, adjacent to the La Amistad International Park,with the vast majority of its plots situated above 2000 meters, and the officially recorded highest point reaching approximately 2130 meters— one of the very few planting areas in Panama that can reach such elevations. Due to its location within the cloud forest zone, sunlight exposure is limited and day-night temperature variations are significant, resulting in slow fruit growth but also allowing for the accumulation of richer flavor profiles, particularly showcasing the delicate floral notes unique to cool-climate conditions.
To fully explore the potential of different microclimates, Finca Sophia has divided its farm into multiple small blocks based on terrain. Each block — named Cabaña, Torcaza, Ciprés, etc. — corresponds to specific elevation levels and microclimatic conditions. In addition to its flagship Geisha variety, the estate has actively experimented with planting varieties such as Guayabita (a guava-flavored cultivar) and its self-named experimental variety Enigma, using various post-harvest processing methods including washed, natural, and honey to conduct flavor experiments. During cupping sessions, Finca Sophia’s Geisha often exhibits pronounced notes of white flowers, bergamot, and refined citrus acidity, with the clean mouthfeel imparted by the high-altitude environment being especially prominent in the washed batches. This consistent and outstanding flavor expression is the key reason behind its back-to-back96.25 scoresin two consecutive competitions.
In fact, Finca Sophia’s outstanding performance did not happen overnight. As early as 2016, the estate was honored with the U.S. Good Food Award; it went on to win the BOP washed Geisha category championship twice, in 2017 and 2020, and even claimed the Panama Cup in 2020. With another double 96.25-point finish in 2025, the estate made its debut on the competition podium once again, and later that year held its very first private auction — marking a solid journey from experimental farm to international specialty coffee stage.
For coffee enthusiasts, understanding the story behind Finca Sophia not only allows for a deeper appreciation of the unique flavors of its Geisha beans, but also provides clearer reference points when selecting high-altitude Panamanian coffees. For brewing, a pour over method is recommended, using a medium-fine grind (slightly finer than granulated sugar), with water temperature controlled at90-93°C, to highlight its delicate floral and citrus characteristics.
From an experimental farm to the podium of an international competition, Finca Sophia has spent over a decade proving that with a high-altitude environment and a dedicated, research-driven team, even a rising star can establish a firm foothold in Panama’s specialty coffee landscape and deliver astonishing flavor experiences to coffee lovers around the world.
The above content is compiled by CoffeeHunters, a coffee news website.
