2026 Finca Sophia Auction Tasting Set (RW2 + HN11)

This year (2026), Panamanian coffees have faced a drastic decline in production due to weather reasons. Therefore, many of the farms only produce coffees in nano lots ranging from the quantity of sub-1kg (as small as just 300 grams) to just tens of kgs. Sampling becomes a luxury because one batch of sample roast could very well use up an entire lot.

Therefore, to better preserve and celebrate the rarity, Finca Sophia, one of the award-winning high-elevation boutique farms, reserved all of its coffee production for its own private auction. And I'm glad that I was able to secure just a tiny amount (500g each) of two amazing coffees from the auction.

Reserve Washed 2 (auction page)

Origin: Lot Colibri & Lot Poro, Finca Sophia, Nueva Suiza, Tierras Altas, Chiriqui, Panama

Elevation: 2026-2094 masl

Auction Price: $3770/kg

Dongze's notes: Intense Jasmine Florals, Citrus, Bergamot

Auction notes:

Harvested under ideal conditions, this selection yielded one of the larger washed lots of the season, ultimately producing 9 kilograms of green coffee. We applied the same slow, raised-bed drying protocol used on several of our standout washed coffees, allowing the coffee to dry gradually over an extended period.

The effect was striking: enhanced floral aromatics, a creamy and refined texture, and exceptional balance throughout the cup. Elegant yet expressive, this coffee became the second lot to earn placement within the Grand Reserve Collection, a testament to the quality potential of these beloved sectors and the patience required to bring it fully to life.

Heritage Natural 11 (auction page)

Origin: Finca Sophia, Nueva Suiza, Tierras Altas, Chiriqui, Panama

Elevation: 2026-2130 masl

Auction Price: $3110/kg

Dongze's notes: Purple Flowers, Hawthorn / Yang Mei, Muscat Grape

Auction notes:

This lot is one of a remarkable trio harvested on April 23 from the highest elevations of Finca Sophia. The three lots originated from the same areas and were picked on the same day, but were separated according to cherry maturity into Red Cherry, Pink Cherry, and Black Cherry selections, offering a rare opportunity to explore the influence of ripeness on cup character.

As the least ripe of the three selections, the Pink Cherry lot presents the freshest expression of the series. Bright and transparent, it combines lively acidity with surprising depth, revealing subtle dried fruit notes alongside its vibrant fruit character.

Like the Black Cherry selection, this coffee spent 11 days drying on raised beds before conditioning in the dark room for an additional 9 days. The result is a coffee of remarkable sweetness, clarity, and elegance that highlights both the influence of ripeness and the precision of the drying process.