I'll translate the text about Panama coffee:

English Translation:

We've been introducing traditional varieties that arrived from Panama this season, including Garrido and Hartmann.

As I mentioned briefly last time, when it comes to "coffee that tastes like coffee," several farms come to mind in my personal opinion. The two giants are both gentlemen whose titles include "Don."

Don Benjie, farm owner Stefan Mueller, gives a very serious impression, and his coffee has a solid, substantial image. While offering vibrant flavors, it also delivers a firm body, creating a wonderful coffee that can be enjoyed for its exquisite balance and depth.

In a forest along the valley of Boquete, which isn't particularly high in elevation, the cherries mature quietly and slowly, producing rich and full-bodied flavors and aromas. To put it simply, he seems committed to a distinctly "coffee-like" finish that draws out its full potential evenly. In a sense, this might be recommended for those who want to experience the true deep flavor of geisha coffee.

And then there's Don Pachi. The late Francisco Serracin is said to have first introduced geisha to Panama, and the farm is well-known in Japan as the very father "Don" of Panama coffee.

Currently, his son Francisco Serracin manages the farm. Mr. Serracin has a reliable appearance, exactly what you'd expect from a "farm owner."

Speaking of which, last year, we had Panama farm owners cooperate in sending messages of support to everyone in Japan. (These are posted on our TOP page https://www.brisatrade.com/)

The recording styles varied among farm owners, with most sending casual smartphone videos (if I may say so without being disrespectful), but I remember that Don Pachi's Mr. Serracin sent something quite impressive.

In front of what appeared to be a fixed camera, as if fully prepared for his role, he flawlessly pronounced prepared Japanese words, and the video was professionally edited with the farm logo. His generous spirit of service made me emotional.

Also, during the period when "stay home" became a global practice, he was quite actively broadcasting Instagram lives, frequently having relaxed discussions with various international stakeholders.

While it's quite common now, at that time, being able to hear from farm owners without leaving home was special, so I tried to watch whenever possible.

I often recall him explaining the four elements of delicious coffee during one of those discussions. According to him, delicious coffee requires four elements: "sweetness (dulce), acidity (cítrico), body (cuerpo), and bitterness (amargo)."

And rather than having too much or too little of any element, he "works backward" from cultivation of cherries to processing, to create the perfect harmony and balance of these four elements.

[Image]

All elements should be felt in balance from the first sip, and then various aromas and flavors change over time.

For all the numerous varieties of Panama coffee, up to the finest lots of Panama geisha, this "balance" and "smoothness" are fundamental.

Like fine wine, enjoying the inherent flavor of coffee cherries slowly over time is the essence of Panama coffee.