Specialty Coffee Farm, Lodging & Tours
Damarli Estate Coffee Farm
Damarli Estate has been established in 1996. It is owned by the Pech and Ruiz family with David Pech being the Owner and President of the farm. Damarli has since grown into a lodging, tourism and specialty coffee establishment.
We are located at an altitude of 1,400 to 1,500 meters - close to the Baru Volcano - with one of the driest microclimates of Boquete, Panama. We grow various coffee varietals such as Panama Geisha, Pacamara and Bourbon but also have orange, banana, plantain and papaya trees. During the dry season, the weather is relatively stable and sunny but during the rainy season, the weather changes quickly, and clouds, fog and rain can come in.
At Damarli Estate, we grow various coffee varietals including Panama Geisha, Pacamara, Bourbon, SL28, and Marsellessa. We have won national awards with our coffees and are recognised worldwide. At our farm, we process our coffee in four ways:
The natural process encompasses drying the whole coffee cherry on the coffee beds until it is almost completely dried out. Coffees processed this way are usually fruitier than washed coffees and have a stronger body.
Natural Anerobic Fermentation
Similar to the natural process, the whole coffee cherry is dried on coffee beds. However, beforehand, we ferment the coffee in barrels with wine or coffee yeast to develop a more floral, sweeter and sweet-acidic flavor.
During this process, the pulp is removed while the mucilage is maintained. The coffee with its mucilage is then put on the coffee beds to dry. Coffees processed in this way generally are characterized by a honey-like sweetness and sweet acidity.
In this process, the pulp is removed and the mucilage is washed off completely before the coffee is put on the drying beds. Coffee processed in such a way is usually characterized by lighter bodies, cleaner cups and fruitier and balanced flavors.