Don Pachi - Híbrido - Natural

$50.00 USD
$50.00 USD

90+

auction grade

 

Producer: Francisco Serracin

Roaster: Francisco Serracin

Process: Natural

Altitude: 1,700 MASL

Profile: Omni-roast

Net weight: 4 ounces

All orders are roasted on our unified cycle at the end of the month. To secure an allocation for the current month's batch, order before the roast cycle cut off date.
CURRENT ROASTING WINDOW CUT OFF DATE: August 30, 2026
Origin
Process
Roast Profile
Grading

"Híbrido"

Híbrido is not a conventional variety. It’s an exclusive ultra-rare farm creation from the Serracín family. Developed as a genetic expression of Gesha, Pacamara, and Maragogipe. Though still in the process of official recognition, Francisco describes it as the highest expression of their vision as producers. The result of decades of observation, careful selection, and dedication to the land where it was born.

Origin

Don Pachi Estate's limited micro-lot at Callejón Seco, Alto Quiel, Boquete

Altitude

1,700 MASL.

Soil & Terroir

Cultivated in nutrient-rich volcanic soil, this coffee reflects the conditions that make Alto Quiel one of Boquete’s most compelling coffee zones: elevation, mineral depth, careful farming, and a terroir capable of producing elegant, complex, and highly expressive cup profiles.

Natural

This Híbrido was processed with a precise and deliberate natural method, beginning with carefully selected cherries dried whole to preserve the full influence of the fruit around the seed. In coffees of this level, the natural process demands constant attention, controlled drying, and careful decision-making to avoid overpowering the cup. Executed with care, it reveals greater sweetness, depth, and layered complexity.

Selection

Only ripe cherries are selected for the lot, helping preserve clarity and consistency throughout the natural process.

Drying

The cherries were dried slowly and carefully to allow moisture to leave the fruit in a controlled way. This delicate stage protects the coffee’s structure while allowing the natural process to develop sweetness, fruit character, and complexity.

Process Intent

The goal of the process is not to overpower the variety, but to reveal it.

Omni-roast

This coffee is roasted as an omni-roast, designed to perform beautifully across multiple brewing methods while preserving the identity of the lot.

Roast level

Omni-roast.

Roast Intent

The roast is developed to highlight the elegance and complexity of the Híbrido without masking its origin character. The goal is clarity, sweetness, and depth not roast dominance.

Brew intent

From filtered to espresso.

90.00+ points

See Grading Report (Coming Soon)

The Story

Producer

Francisco Serracín

Francisco Serracín is one of the defining figures of Panamanian specialty coffee. As part of the Serracín family legacy behind Don Pachi Estate, his work is deeply connected to the rise of Panama as one of the world’s most respected coffee origins. This Híbrido is a personal and family-driven creation, a coffee that reflects decades of accumulated knowledge, selection, and vision. For Francisco, it represents more than a variety; it is an expression of patience, origin, and the pursuit of a cup that could only come from their land.
Roaster

Francisco Serracin

Masterfully omni-roasted by the legendary Francisco Serracín from Don Pachi, at his laboratory in Bajo Boquete, Boquete.
Origin

Don Pachi Estate, Alto Quiel, Panama

This coffee comes from Don Pachi Estates, a name deeply tied to Panama’s specialty coffee history and the legacy of the Serracín family. Grown at 1,700 meters above sea level, the Híbrido develops in volcanic soils rich in nutrients and shaped by the highland conditions that define some of Panama’s most exceptional coffees.
Process

Legacy & Creation

Francisco Serracín’s work is rooted in one of Panama’s most important coffee legacies. As part of the family behind Don Pachi Estate, his approach to coffee is shaped by generations of farming knowledge, careful selection, and a deep respect for origin. For Francisco, producing exceptional coffee is not about chasing trends. It is about understanding the land, protecting the identity of each variety, and making precise decisions at every stage, from cultivation to harvest, processing, drying, and quality evaluation.