About coffee

Single origin coffee

All of our coffee originates from our own farm, located in one of the most suitable coffee-producing climates under Volcano Baru in Panama. Because we do not blend our coffee with beans produced by other farmers or collectives, all of our coffee is “single origin”.


Preserving the “single origin” concept of our products allows us to highlight the unique flavour that are characteristic of our location in Boquete, Panama. These flavours are influenced by the unique composition of the soil, climate, altitude of the farm and even farming methods. Our coffee allows drinkers to experience these unique flavours in the cup.


Single origin means that the coffee is directly traceable, ensuring the quality and sustainability, which are two of our core values.


Because our coffee comes directly from our farm, it is produced on a much smaller scale as blends. This means that any unique flavour profile can be available only for a limited time, depending on the season and the climate demands of each year.

Single origin
Specialty coffee

Specialty coffee

The coffee we produce at our farm is categorized as “specialty coffee”. Specialty coffee is defined by its quality and unique flavour profiles. When coffee is graded by professionals, only beans that achieve quality score of 80 or above on a 100-point scale are graded as “specialty”.


Producing specialty coffee encompasses not only top-quality coffee beans, but also the entire approach to the business in terms of ethics, sustainability and transparency. Our world revolves around direct relationships between consumers, farmers and nature, being the provider. It is about education, innovation and passion behind every cup of coffee.

Processing methods


Natural processing, also known as dry processing, is one of the oldest and most traditional methods of processing coffee cherries. After hand-picked harvest, the cherries are laid directly to bamboo beds to be dried in the sun with the skin and fruit intact. The sun enhances the natural flavours of the coffee which is contained in the protective layer of the skin.


Natural processing tends to give a more pronounced fruit-forward flavour to the coffee, often with a heavier body and pronounced sweetness compared to washed coffees.

Processing natural
Cold brew

Brewing coffee

  • Start by grinding your coffee beans to a very coarse consistency, similar to peppercorns.

  • In a large jar or pitcher, combine the coarse coffee grounds with cold water. Give the mixture a good stir to ensure that there are no clumps and that everything is well combined.

  • Cover the jar or pitcher with a lid or plastic wrap. Let the coffee steep at room temperature or in the refrigerator for about 12 to 24 hours.

  • After steeping, strain the coffee through a fine-mesh sieve, coffee filter, or a specific cold brew coffee maker to remove all grounds.

  • Transfer the filtered cold brew concentrate to a clean jar or bottle and store it in the refrigerator. It can be stored for up to two weeks, though it's best consumed within a week for freshest flavour.

  • When you're ready to drink, pour the cold brew concentrate over ice and dilute it with water, milk, or a milk alternative. Typically, a 1:1 ratio of concentrate to water or milk is a good starting point, but you can adjust according to your taste preference.



- Remember, the resulting brew from this method is a concentrate. It's strong and is often diluted before drinking.
- Cold brew coffee can be used as a base for various coffee beverages, both cold and hot.
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