Damarli - Panama

Region: Volcancito
Altitude: 1,500 meters
Producers: David Pech and Keith Pech
Variety: Marsellesa
Process: "Redwood" Fermentation Natural
Harvest: 2023
Score: 88

Taste Notes: Mango - Banana - Blackberry - Cherry

Weight: 200 grams

Damarli Estate is a renowned coffee farm in Boquete, Panama. It was purchased in 1995 by NASA engineer and photographer David Pech and his wife, Lia Pech (Ruiz). This acquisition was not only a step into coffee farming but also a continuation of Lia’s family tradition, as the Ruiz family has been deeply involved in the coffee industry in Boquete for four generations.

The name "Damarli" is derived from the initials of David and Lia, as well as David’s parents, Manfred and Ruth Pech. The farm began planting coffee seedlings in 1996 and commenced production in 2001. For over a decade, Damarli Estate sold its coffee cherries to Casa Ruiz, operated by Lia’s family. Located in the Palmira Arriba area near Baru Volcano, Damarli Estate spans 18 hectares at altitudes between 1,450 and 1,500 meters. The farm cultivates various coffee varieties, including Gesha, Red Bourbon, Pacamara, and Marsellesa, while preserving biodiversity by hosting orange, banana, and avocado trees. Its strategic location, microclimate, and diverse flora make it a key agricultural hub.

In 2014, David and Lia’s son, Keith, moved to Panama and initiated a new project at Damarli Estate, establishing a new phase for the farm. Keith took the lead in identifying unique coffee varieties and competing in international events. He also participated in coffee fairs to market Damarli Estate coffee globally. By 2016, Keith had assumed responsibilities for sales management and quality control, earning his Arabica Q Grader certification. These efforts have brought Damarli Estate coffee to consumers across Europe, the United States, South Korea, Taiwan, China, and the UAE.

From 2015 onwards, David Pech also became more actively involved, dedicating time and investment to enhance the farm. He built visitor accommodations, a new hulling mill, drying beds, and a cupping lab for international buyers. David also began experimenting with new fermentation processes, naming the resulting coffees "Breeze," "Imperial," and "Redwood." These innovations earned Damarli Estate significant recognition, including top honors in the "Best of Panama" competition, such as first place in the Pacamara catego