Our coffee originates in our farm below the tallest mountain in Panama, Volcano Barú, district of Boquete.
Located on the altitude of 1.800 m above sea level, with constant average temperature of 23C and having a mineral-rich volcano soil, our coffee plants are growing in one of the most suitable climates for coffee production.
In the Natural process coffee cherries are harvested and they pass directly to bamboo beds (African beds) to be dried in the sun with the skin and fruit intact, for a period between 12 to 15 days, depending on weather conditions. The sun enhances the natural flavors of the coffee which is contained with the protective layer of the skin.
This process consists of removing just the pulp from the coffee cherries. By removing the pulp, the cherry is left with its sweet and sticky honey, which is where “Honey” process gets its name from. The cherries are then taken directly to bamboo beds and dried for a period of 10-14 days in the sun. During this period the beans need constant stirring in order to dry properly.
Hand-picked coffee cherries are pulped and undergo a 24-hour fermentation period. After fermentation they are washed and taken to the bamboo beds to be dried in the sun. The cherries are stirred in order to ensure even humidity level of all beans.
From hand-picking the cherries, to carefully drying the beans, we ensure that every step of the coffee process preserves the best quality of the coffee bean.
»Comitted to coffee quality and excellence through fostering information and education exchange«
- Cafe de Panama S. De RL., since 2013
“3-star award for product Nataural, La Huella, Café de Panama”
- Café de Panama and Darkwoods Coffee roasters, 2019
“Nomination for Golden Fork Award at biggest specialty coffee event in Asia”
- Café de Panama and Darkwoods Coffee roasters, 2019
