Damarli Estate is known as a unique coffee farm operating in the Boquete region of Panama. The farm was purchased in 1995 by David Pech, a NASA engineer and photographer from the United States, and his wife, Lia Pech (Ruiz). This acquisition, initiated by David and Lia, is also rooted in Lia’s family tradition, as she belongs to the Ruiz family, which has been deeply involved in the coffee industry in Boquete for four generations.

The name “Damarli” is derived from the initials of the farm’s founders, David and Lia, and David’s parents (Manfred and Ruth Pech). The farm started planting coffee seedlings in 1996 and began production activities in 2001. For over a decade, Damarli Estate sold its raw coffee cherries to Casa Ruiz, a company run by Lia’s family. Located in the Palmira Arriba area of Boquete, near Baru Volcano, Damarli Estate is a coffee farm spanning 18 hectares at an altitude of 1,450 to 1,500 meters. The farm cultivates various coffee species, including Gesha, Red Bourbon, Pacamara, and Marsellesa, while also hosting orange, banana, and avocado trees to preserve biodiversity. Damarli Estate stands out as an important agricultural center with its location, microclimate, and diversified vegetation.

In 2014, David and Lia’s son Keith moved to Panama and launched a new project at Damarli Estate, creating a new chapter for the farm. Keith has played a pioneering role in identifying the unique coffee varieties grown at the farm and participating in international competitions. He also promotes Damarli Estate coffee on the global stage by attending various coffee fairs. Keith is responsible for sales management and quality control, having obtained his Arabica Q Grader certification in 2016. As a result of these initiatives, Damarli Estate coffee has reached consumers in various regions, including Europe, the United States, South Korea, Taiwan, China, and the United Arab Emirates.

Since 2015, David Pech has become more actively involved, dedicating more time and investment to the family coffee farm. He independently initiated several developments, including building accommodations to host visitors, a new hulling mill, drying beds, and a coffee cupping laboratory to welcome international buyers. Furthermore, he started experimenting with new yeast processes and assigned iconic names, such as “Breeze,” “Imperial,” and “Redwood,” to the coffees processed with different yeasts. These efforts increased the prestige of Damarli Estate, which achieved significant success in the “Best of Panama” competition in 2019, earning first place in the Pacamara category and second place in the Traditional Natural category.

The coffee cherries are harvested manually according to the variety and plot location. The harvested cherries are hand-sorted based on color and ripeness. During fermentation, whole cherry maceration is performed using specific yeasts. The cherries are fermented in airtight, food-safe barrels for four days, with each barrel holding approximately 40 kg of cherries. After fermentation, the cherries are removed from the barrels and spread evenly to ensure uniform drying. During this stage, the cherries are dried on raised beds for 10-14 days, turning regularly until they reach a moisture content of 9.5%. After drying, the coffee rests in moisture-barrier bags at a stable temperature for at least two days. During hulling, the bean size is calibrated to screen sizes 16-20, and all remaining defects are removed using an Oliver Gravity Separator. Damarli Estate continues its journey in coffee production, particularly with Gesha coffee, using modern agricultural techniques harmonized with traditional practices. Under Keith Pech’s leadership, the production reflects a careful and scientific approach to high-quality coffee.

As for the coffee variety, the Marsellesa coffee species was developed through pedigree selection by ECOM-CIRAD in Nicaragua, focusing on rust resistance traits. It is a hybrid created by crossing Timor Hybrid 832/2 and Villa Sarchi CIFC 971/10.