Our coffees are
an expression that goes from the cultivation to the cup.
Thanks to our rigorous
processes we have been able to satisfy strict requirements, thus achieving very exquisite profiles
with notes of raspberry, apricot, peach, walnuts and green apple, among others.
Natural Process
This method consists in drying the whole ripe grain after having harvested it, without removing the husk and leaving all its layers. Coffee, when processed in this way, retains important attributes and tends to have a high body, low acidity and exotic flavors.
'Honey' Process
In this way of processing the coffee, the pulp layer is extracted, but the mucilage is not removed, but it is used to coat the grain and dry it. Coffees processed in this way generally have a unique flavor, characterized by a different sweetness and a particularly sweet acidity.
Washed Coffee
In this process, first, the pulp or husk is separated from the coffee beans to subsequently remove the mucilage completely. The flavor attributes of washed coffees are lighter bodies, cleaner cups and more fruity and balanced flavors.
GEISHA
OUR SIGNATURE COFFEE
It is a completely exotic variety and very expressive in its aromas. Its coffee has a light body and in the cup it usually displays a pleasant sweetness and a flavor that can vary from berries and citrus, to jasmine and gardenia. Considered “the champagne of the coffees” and world known for its distinguished quality, due to its different cultivation techniques that were perfected in the Highlands of Panama.
YELLOW BEAN
PURPLE BEAN
RED BEAN
GREEN BEAN
OUR LOCATION
VOLCANCITO (BOQUETE,CHIRIQUÍ)
Our farm is strategically located in the foothills of Volcán Barú,
specifically in the area of Volcancito(Boquete, Chiriquí); at an altitude of 1,500 to 2,000 meters above sea level.
We have 70 hectares of land: 59 of coffee cultivation and 11 of natural reserve.
