Chevas Estate Washed Processed Archers Selected lot 3042
| origin: | El Salto, Panama |
| notes: | white florals, pear, grape, citrus |
| varietal: | Geisha |
| year of harvest: | 2025 |
| elevation: | 1600 – 1700 masl |
| imported by: | Ghands – China |
| roasted on: | 12th of January, 2026 |
| size: | 90 grams |
| released + sold out on: | 12th February, 2026 |
| price: | £53.00 |
This washed Geisha from Chevas Coffee Estate’s El Salto farm represents one of the most refined expressions of Panamanian terroir, brought forward through a careful selection by Archers Coffee in the UAE. Archers are known for sourcing exceptional, competition-level micro-lots, and their decision to select this specific Chevas lot reflects its remarkable clarity, structure, and aromatic purity. Grown in the highlands of Boquete at 1,600–1,700 meters and finished through a meticulous washed process that emphasises composure and transparency, this lot presents a poised, gracefully floral profile.
a sidequest: coffee
This Geisha’s final expression is shaped by roasting on the Stronghold S7X—one of the most advanced small-batch roasting platforms currently used in global competition circuits. The S7X’s hybrid convection–infrared system allows for extremely stable thermal delivery, rapid modulation of energy input, and highly repeatable rate-of-rise control, enabling a roast profile that protects the Geisha’s volatile florals while building a precise, crystalline structure in the cup. The result is a roast that amplifies the coffee’s inherent aromatic spectrum without imposing excess roast character, maintaining exceptional clarity and balance.
Chevas Estate, Panama
Chevas Coffee Estate’s roots go back to the 1970s, when Luis Victor Chevas bought land in Alto Chiquero, Boquete and initially focused on large-scale agriculture like potatoes and onions. Over time the operation expanded into two more plots in El Salto and Alto Quiel, each with distinct microclimates and fertile volcanic soils ideal for coffee. It wasn’t until 1996 that the family began cultivating coffee seriously.
In 2016, Luis Victor’s grandson José Luis Chevas, just 18 years old, formally established Chevas Coffee Estate with a vision to blend tradition and innovation in specialty coffee, partnering with experts such as 2020 Panama Barista Champion Adrián Villarreal to develop unique, high-quality lots.
Geographically, the estate sits in the Boquete region of Chiriquí, Panama, at 1,500–1,750 m above sea level. These high elevations, volcanic soils, and varied microclimates—cooled by mountain mists and mild temperatures—create an environment where premium Arabica varieties like Geisha, Catuai, Caturra, and Maragogype flourish, contributing to their complex and vibrant flavour profiles.
(possibly?) interesting roaster’s notes:
When roasting this coffee, I wanted to highlight structure and intensity through even Maillard reactions by releasing sugars and keeping citric acidity. The opening “grape” note can be attributed to its citric and tartaric acid. The white floral notes can be attributed to linalool, providing orange blossom notes. In short, one should taste orange blossom, oolong, grapes and juicy pears with a earthy and herbaceous aftertaste. From personal experience brewing this particular coffee, I have been brewing with a percolation bias in a tight 1:14 ratio using fast-flowing filter papers (Sibarist, Hiflux etc.) and drippers (any v60 conical dripper e.g. origami) to extract efficiently, grinding finer so that agitating the bed will create a natural environment immersion, making the coffee taste round and silky. I create my own water recipe from a distilled base and mineralise pre-brew, as Ca²⁺ and Mg²⁺ bind to and stabilise organic acids, sugars, and aromatics whilst bicarbonate (HCO₃⁻) moderates acid release as extraction happens. From experience brewing with distilled water can cause early acidity to spike with later stage sweetness never fully developing, thus biasing the very front of the brew in a sharp, unsavoury manner.
