History & Origins
Carmen Estate was founded in 1960 by Carmen Francheschi, who purchased the land together with her husband Efrain.
The Franceschi family, who came to Panama from Corsica in 1800, began cultivating arabica on their various estates in the heart of the Panamanian Barú Volcano region.
The land was passed down through the family until it landed with Carlos Aguilera Francheschi, Carmen and Efrain’s grandson.
Carlos steered the Estate through Panama’s great boom following the discovery of Geisha on the other side of the volcano by the Peterson family at Hacienda La Esmeralda, beginning to plant more Geisha and aiming for the premium coffee market.
In 2023, farm ownership passed to the Dashang Group of China.
Much of the work on the farm and the technical direction of its coffee has been steered in recent years by Jean Paul Langenstein, who originally started with the company as a roaster before gaining extensive experience in coffee production and management.
His influence spans both owners and provided not only a smooth transition, but the coffee has become even more elevated in quality.
Terroir & Growing Conditions
Carmen lies on the western slopes of the Baru Volcano, near the town of Volcán, a long drive from the more famous centre of Boquete on the eastern side.
The Volcán Valley is considered the most important coffee growing region in Panama due to its elevation, dense vegetation, volcanic soil and diverse micro-climates.
The rich volcanic black soil and superb drainage are ideal for Arabica coffee, with proximity to both Pacific and Atlantic Ocean providing a unique micro-climate with cool, frost-free nights coupled with dry, sun-drenched days.
Carmen Estate is situated at 1,700-1,750 meters above sea level.
The rich black volcanic soil and superb drainage on the steep slopes are excellent for coffee, while this side of the volcano is more influenced by the cooling winds from the Pacific compared to the warmer Caribbean influence in Boquete. The cool nights are coupled with dry sunny days, leading to optimal growing conditions.
The farm is more than half forested by native trees, which naturally shade the coffee.
Processing & Production
Carmen Estate produces about 1200 bags of green coffee annually, growing catuaí, caturra, typica and geisha varietals.
The harvest runs from December through March and is hand picked by the Ngöbe, the indigenous people of Panama.
Their coffee is usually wet (washed) processed and sun or mechanically dried on the farm, though they have become adept at natural processing, with their “signature coffees” still being washed traditional varieties.
The most modern equipment allows for precise control over de-pulping, fermentation and drying in order to produce consistently excellent cups.
Today, Carmen are able to manage insects without using any pesticides, and conserve soil health in such a way that they can produce excellent quality each year without using chemical fertilisers or herbicides.
Using small amounts of water contributes to Carmen’s efforts in ecological systems, with residues from the milling process recycled as organic fertilizer. The parchment beans are pre-dried in natural sunlight and breezes on concrete patios, with mechanical dryers fueled by coffee parchment used to complete the drying process.
Cup Profile & Tasting Notes
Carmen Estate is a classic Panama coffee full of subtle citrus acidity, refined and sweet with layers of delicate flavors including chocolate and fruit, extremely well balanced with a pleasingly dry finish.
Natural processed lots open with vibrant tropical notes of red apple, cranberry, and a brown sugar finish, with subtle citrus brightness lifting the profile while sweet layers of delicate chocolate and fruit weave together harmoniously.
Natural process coffees from Carmen are clean and fruity but not overly so, showing cranberry notes, pomegranate juice, and winey characteristics with subtle citric brightness and sweet layers of delicate chocolate and fruit flavors.
Their Geisha lots display tasting notes of orange blossom, bergamot, white peach, nectarine, and honey, with the variety being well-loved for its sweet florality and citrus highlights.
Natural Geisha processing yields notes of cotton fruit, red grapes, nectarine, mandarine, and peach.