Collection: COFFEE

Variety: Red Bourbon Process: Washed Region: Nyamagabe, Southern Province – Rwanda Altitude: 1700–2100 m above sea level Tasting notes: blackberry, apple, raisins Producer information: This coffee is produced by over 500 small-scale coffee farmers in the Nyamagabe district, a mountainous region in southern Rwanda near the Nyungwe Forest. The farms, generally less than 0.25 hectares in size, combine coffee cultivation with staple food crops and livestock farming, enabling sustainable agricultural practices and the production of natural compost. The predominant variety is Bourbon Red, prized for its cup quality and excellent adaptation to high-altitude conditions. The cherries are processed at the Gaseke Washing Station, located in the Kizi Rift coffee region. Built in 1983 and modernized in 2016, this station ensures careful processing that highlights the identity of the local terroir. Coffee production in Nyamagabe has been key to social reconstruction following the genocide, fostering cooperative models and community empowerment projects, including those led by women. Gaseke coffee reflects not only the richness of the region's volcanic environment and cool climate, but also the community's collective commitment to quality, resilience, and equitable development.

Variety: Caturra, Castillo and Colombia Process: Sugarcane Region: Caldas Farm: Several Altitude: 1600 meters above sea level Tasting notes: Vanilla, honey and cherry Producer information: After numerous tests aimed at improving both the cup profile and the appearance of the bean, the producers of Caldas developed an experimental batch specially designed for the decaffeination process, achieving a cleaner, more balanced and pleasant coffee. The selection of high-altitude coffees —with higher natural acidity— has been fundamental to offsetting the characteristic sweetness of decaffeinated coffees and preserving their freshness in the cup. Since 2024, a post-decaffeination mechanical silo drying stage has been incorporated, which stabilizes the bean, prolongs its shelf life and offers a more expressive and aromatic profile. The Swiss Water process, using pure mountain water, removes caffeine naturally and gently, without the use of chemical solvents. This method guarantees the preservation of aromatic compounds and ensures over 97% caffeine removal, maintaining the essence of the coffee as it originated.

Variety: Gesha Process: Xo Region: Cauca Altitude: 1752-1941 meters above sea level Tasting notes: Strawberry, pineapple, lemongrass, violet, nutmeg and cognac. Producer information: Café Granja La Esperanza was born with the coffee-growing tradition of a family from the Cauca Valley. Its story begins on an original farm: Finca Potosí, acquired in 1945, when the family decided to plant new varieties (Yellow Bourbon, Red Bourbon and Caturra) alongside the traditional Typica plantations. Over generations, two of the sons, Rigoberto Herrera and Luis Herrera, showed a special interest in improving coffee production and quality. In the late 1990s, they committed to organic farming, expanding their original farm and acquiring new lands, such as the farm called La Esperanza. That impulse marked the beginning of a profound transformation: from a traditional crop focused on volume, towards a specialty, artisanal coffee, with high standards of quality, traceability and care of the terroir. Today, Granja La Esperanza operates several farms, each with its own microclimate, soils, altitude, and unique characteristics. Among them are: Cerro Azul, Las Margaritas, La Esperanza, Potosí, and others. For example, Cerro Azul, the most emblematic farm for premium varieties, has altitudes between 1,700 and 2,000 meters above sea level, temperatures between 15-21 °C, volcanic soils, abundant annual rainfall and very high humidity, ideal conditions for high-altitude crops and coffees with a delicate profile. It was precisely in Cerro Azul that the Gesha variety was first introduced in Colombia, from seeds brought from Panama: a milestone that marked a turning point in the history of the farm. Since then, thanks to that concept of terroir + varied microclimates + experimentation, the farm produces everything from traditional varieties (Bourbon, Caturra) to exotic varieties, each grown in the most suitable environment. The essence of Granja La Esperanza combines: - A family heritage of half a century of coffee cultivation, tradition and local identity. - A serious commitment to quality, sustainability and specialization: they adopted organic production, rigorously select cherries, employ fermentation and drying controls, and research processes suitable for each variety. - A global vision: they started exporting specialty coffees in 2003 and today they supply international markets, with traceability, sensory consistency and exhaustive process control. This approach has allowed their coffees, and especially their Geisha, to be recognized in international competitions, auctions, and world rankings: not as just another "Colombian coffee," but as a benchmark for specialty coffee.  In 2007, after their time in Panama (where they managed the "La Carleida" farm), they won first place in the Best of Panama competition with their Geisha, marking the beginning of a new era for the farm in Colombia. Their Geisha from Cerro Azul and other varieties have been ranked among the best coffees in the world in international rankings. Currently, the farm exports high-end coffees to dozens of countries, the result of a combination of tradition, innovation and rigorous quality control from cultivation to the cup. About the Geisha XO lot: what it is, its soul and its reason for being The Geisha XO lot represents the culmination of generations of effort. Thanks to the high-altitude terroir of Cerro Azul and rigorous post-harvest handling, exclusive micro-lots are produced, designed not for volume, but for quality, history, and elegance. The name “XO” is no coincidence: it denotes differentiated processes, careful fermentation, and a profile that strives for the sublime. With this coffee, Granja La Esperanza delivers not just a cup, but a journey to its mountains, its family history, and its fertile land. These types of batches, rarely available consistently, speak of a signature coffee, of excellence, of a deep commitment to each bean. Café Granja La Esperanza is not just another coffee farm. It's a story of transformation: from a traditional coffee farm, like many in Colombia, to a global benchmark for specialty coffee. It's a family that decided to innovate, learn, and commit to quality, the environment, biodiversity, and a coffee with identity. Their diverse farms, meticulous fieldwork, respect for nature, and obsession with quality have turned their microlots like Geisha XO into small jewels sought after all over the world.

Variety: Heirloom Process: Natural anaerobic Region: Sidama, Arbegona, Ethiopia Altitude: 2,250–2,280 m above sea level Sensory profile: Vanilla, orange blossom, red berries Producer information: This coffee is produced by Asefa Dukamo and processed at the Kurupe station, located between 2,240 and 2,280 meters above sea level. The station has 60 African drying beds and is dedicated to the production of natural and anaerobic natural coffees. The coffee comes from over 20 small-scale producers associated with the cooperative, whose farms are located between 2,250 and 2,280 meters above sea level. These high-altitude farms have relatively young coffee plants, which contributes to a vibrant and expressive cup profile. The production system follows the traditional agroecological model of Sidama, where the enset (false banana) and shade trees play a fundamental role in the agricultural ecosystem. The cherries are carefully selected for their high degree of ripeness and mucilage content. They then undergo anaerobic fermentation in GrainPro bags for five days in a cool environment. After fermentation, the coffee is dried on raised beds under constant supervision, preserving clarity, sweetness, and complexity in the cup.

Variety:Improved Typica Process:Washed (anaerobic fermentation with thermal shock) Region:Pitalito, Colombia Altitude:1,700 meters above sea level Sensory profile:Strawberry, orange blossom, jasmine, rose, lavender, citrus, red fruit Producer information: Néstor Lasso produces this coffee in Pitalito, Colombia, working with the Typica Mejorado variety, recently identified through genetic studies by World Coffee Research as a cross between Bourbon and an indigenous Ethiopian variety. It is characterized by clear notes of citrus and red fruit, with an aromatic complexity and cup refinement comparable to Geisha. This batch undergoes a highly controlled and technically complex washed process. The cherries are carefully selected (approximately 70% deep red and 30% pink), with an average Brix of 23°. After disinfection, the coffee undergoes 48 hours of oxidation followed by 12 hours of anaerobic fermentation in plastic tanks at controlled temperatures between 14 and 20°C. Subsequently, additional oxidation stages are carried out with wort recirculation to enhance and balance the sensory profile. This is followed by a submerged fermentation at 28°C for 8 hours, leaving mucilage on the grain. The process concludes with quenching, washing the coffee with hot water at approximately 50°C to halt fermentation and lock in aromatic compounds. Drying begins in the sun and finishes in a stainless steel dehumidifier for 70 hours at 35°C, resulting in a floral, expressive, and highly defined cup profile.

Variety:Pacamara Process:Washed (anaerobic fermentation) Region:Brussels, Pitalito, Huila, Colombia Altitude:1,550–1,800 m above sea level Sensory profile:Red apple, stone fruit, nutmeg Producer information: This lot is produced by the Gasca Brothers in Bruselas, Pitalito, Huila. They work with the Pacamara variety, developed in 1958 by the Salvadoran Coffee Research Institute (ISIC) as a cross between Pacas and Maragogipe. The result is an intense and exuberant fruit profile that maintains balance, sweetness, good body, and a clean finish, reflecting a mastery of the processing techniques. The process begins with the harvesting of ripe cherries, followed by cleaning and an initial 48-hour oxidation. The cherries then undergo a 60-hour anaerobic fermentation, during which the must is collected. After pulping, the coffee undergoes a second 60-hour anaerobic fermentation with mucilage, incorporating leachates and recirculating the must to enhance complexity and balance. Fermentation is halted by a quenching process that combines hot water at 50°C with cold water at 20°C, eliminating microbial load and sealing volatile compounds. Drying begins in the sun under a canopy and finishes in a mechanical silo-type system, followed by a minimum resting period of 10 days. The result is a complex and multidimensional cup, with vibrant fruit expression and structured sweetness.

Variety:Geisha Process:Washed Region:Boquete, Panama Altitude:1700 meters above sea level Sensory profile:Apricot, chamomile, fig Producer information: Ricardo Koyner leads Kotowa, one of the most renowned producers in the highlands of Boquete, Panama. The farm was founded in 1913 by Canadian immigrant Alexander Duncan Macintyre, who named it “Kotowa,” a local word meaning “mountains,” in honor of the region’s cloud-covered landscape. Currently, the fourth generation —Ricardo and his daughter Victoria— manages nine farms under regenerative agriculture principles, with a strong commitment to sustainability and preserving the environment for future generations. Las Brujas is one of Kotowa's most emblematic plantations, renowned for its exceptional terroir and for producing highly expressive Geisha coffees. The farm has consistently won awards at the Best of Panama auctions since 2004. In 2025, Kotowa achieved outstanding results, with Silvia Marina placing 10th in Washed Geisha and Las Brujas placing 17th in Natural Geisha. This batch of Geisha washed coffee from Las Brujas reflects Kotowa's commitment to quality, innovation and excellence, offering a refined, elegant cup that is representative of the distinctive character of Boquete.

Variety: Geisha Process: Natural Region: Highlands of Volcán Barú, Panama Altitude: 1300 meters above sea level Sensory profile: Red berries, mandarin, mango Producer information: This coffee is produced by Ratibor Hartmann at Finca Hartmann, located in the highlands of Volcán Barú, Panama. The Hartmann family is recognized for its commitment to sustainability and excellence in specialty coffees. Lot 69 is a micro-lot of natural Geisha, distinguished by its vibrant profile of tropical fruit, red berries, and floral notes, accompanied by a creamy and juicy texture in the cup. The combination of altitude, volcanic terroir, and carefully executed natural processing results in an expressive, complex, and clean cup.

Variety:Geisha Process:Washed Region:Volcano, Chiriqui, Panama Altitude:1,600–1,800 m above sea level Sensory profile:Grapefruit, red berries, jasmine Producer information: This GW8 lot is produced by Carlos Franceschi , a member of a renowned Panamanian coffee family with a long history of producing high-quality Geisha coffee. After his time with Carmen Estate, Carlos is currently developing his own project under the name Franceschi Coffee, focusing on carefully cultivated microlots. It works with a precise focus on cherry selection, controlled fermentation, and meticulous drying, seeking maximum clarity, elegance, and varietal expression. The result is this washed-processed batch with abundant floral and citrus notes, characteristic of the volcanic terroir of the Volcán highlands.

Variety:Geisha Process:Washed Region: Volcano / Highlands of Chiriquí , Panama Altitude:1,600 meters above sea level Sensory profile:Jasmine, apricot, green apple Producer information: This lot 929 was produced by Janson Coffee , a family-owned coffee farm with a long history in the highlands of the Barú Volcano in Panama. The Janson family cultivates coffee in the rich volcanic soils and cool microclimates of Chiriquí, prioritizing precise cultivation methods, selective hand-picking of ripe cherries, and fermentation and drying processes that enhance elegance and clarity in the cup. From its origins in the 1940s as a family farm to its consolidation as a producer of high-end coffees, Janson Coffee has been recognized for its Geisha microlots, participating in competitions and standing out for well-defined floral, fruity and aromatic profiles in washed and natural coffees.

Variedad:Pink Bourbon Proceso:Thermal Shock, Descafeinado con azúcar de caña Región:Cauca, Piendamó, Colombia Altitud:1.900 msnm Perfil sensorial:Melocotón, fresa, floral, yogurt de piña Información del productor:Wilton Benítez es un productor especializado en el cultivo de cafés excepcionales y variedades altamente valoradas. Impulsado por una profunda curiosidad, exploró la tecnología de la fermentación estudiando su aplicación en industrias como el vino, la cerveza y el queso, lo que le permitió desarrollar un enfoque innovador en el procesamiento del café. En Finca El Paraíso 92 se cultivan variedades exóticas mediante sistemas agrícolas avanzados como terrazas y riego por goteo. La finca cuenta con laboratorios de microbiología y control de calidad, además de una planta de beneficio propia. Sus procesos incluyen una rigurosa selección de cerezas, fermentaciones anaeróbicas controladas con microorganismos específicos y técnicas de estabilización mediante choques térmicos de agua caliente y fría. Este enfoque científico y preciso ha permitido a Wilton Benítez obtener cafés de altísima calidad, reconocidos con múltiples premios internacionales.

Variedad:Komasti, Andungsari, Borbón, Kartika Proceso:Natural Región:Tierras Altas de Ijen, Indonesia Altitud:1.500 msnm Perfil sensorial:Ciruela, naranja, vainilla, chocolate negro Información del productor:Kevenka fue fundada por dos emprendedores, los hermanos Kevin y Kenny Soewondo, originarios de Surabaya, en Java Oriental. Inicialmente comenzaron en el mundo del café abriendo una cafetería en Surabaya y, al descubrir el potencial de tostar su propio café, establecieron una tostadora. Su interés por el origen del café verde los llevó a involucrarse directamente en el procesamiento en las tierras altas cercanas al monte Ijen, con el objetivo de abastecer su tostadora con cafés de mayor calidad y control. Con el tiempo, ampliaron su actividad hacia la comercialización de café verde en el creciente mercado de especialidad, tanto a nivel local como internacional. En los últimos años han transformado antiguas instalaciones de procesamiento de arroz en centros de procesamiento ubicados al pie del monte Ijen. Kevin Soewondo viajó a Colombia para obtener la certificación Q Processing nivel 3, fortaleciendo su conocimiento técnico y la precisión de sus procesos. Kevenka ha incorporado tecnología como clasificadoras de cereza por color, lo que permite mejorar la selección de materia prima y garantizar mayor consistencia en la calidad del café, sin penalizar a agricultores y recolectores. Este avance supone un cambio importante en un contexto donde tradicionalmente el sistema de descascarado húmedo no incentivaba la entrega de cerezas completamente maduras. Actualmente trabajan con cinco zonas del monte Ijen —Cucuk, Aldi, Sutrisno, Sunoto y Lis— colaborando con una red aproximada de 500 agricultores. Todas las cerezas son procesadas en su centro ubicado en el pueblo de Botolinggo, donde también cuentan con un micromolino seco para preparar los cafés destinados a la exportación. Para la cosecha 2025, han incorporado un secador mecánico Pinhalense que permite un secado más estable en un entorno de alta humedad, mejorando la consistencia y calidad final del café.

Variedad:Caturra amarilla, Typica, Kartika Proceso:Natural Anaerobic Dark Room Región:Isla de Flores, Indonesia Altitud:1.500 msnm Perfil sensorial:Arándanos rojos, sorbete, tamarindo Información del productor:El café Tuang proviene de Ruteng, en la región de Manggarai, en la isla de Flores (Nusa Tenggara Timur, Indonesia). Su historia comenzó en 2014 cuando Andre decidió dejar su trabajo en Yakarta y trasladarse a Flores para colaborar directamente con los agricultores de Manggarai. En ese momento, era poco común encontrar café de esta zona que no estuviera mezclado con cafés de otras regiones como Sumatra, Java o Toraja, lo que impedía reconocer el valor real del origen y del trabajo de los productores locales. Los agricultores enfrentaban dificultades como acceso limitado al mercado y sistemas de pago poco justos, además de una escasa atención al procesamiento de café de especialidad. Desde entonces, Tuang ha trabajado para mejorar la calidad del café y la trazabilidad, permitiendo que los productores reciban mayor reconocimiento por su trabajo. Para 2023, la organización cuenta con más de 2.500 miembros que abastecen a 17 líderes comunitarios dentro de estos grupos de agricultores. Los cafés provienen principalmente de tres zonas: Nati, Mbohang y Gulang, que reúnen aproximadamente 250 agricultores activos. En las fincas se cultivan tradicionalmente Caturra amarilla, Typica y Kartika, junto con otros cultivos como jengibre y clavo. El jengibre es conocido por los agricultores como “dinero en la tierra”, ya que puede cosecharse mensualmente y venderse para generar ingresos constantes. El café crece en condiciones óptimas, con árboles bien espaciados y manejo agrícola sostenible. Los agricultores utilizan hierba seca, hojas y cáscaras de cereza compostadas como fertilizante orgánico. La poda se realiza únicamente cuando es necesario y se plantan árboles de sombra alrededor de los cafetales. Las cerezas se recolectan manualmente en las aldeas y posteriormente se envían a Ruteng, donde se encuentra la planta central de procesamiento de Tuang, garantizando consistencia y control de calidad en el proceso.

Variedad:Caturra, Catuai Proceso:Natural Región:Huabal, Perú Altitud:1.600 msnm Perfil sensorial:Pasas, vainilla, cacao, notas tropicales Información del productor:Presbítero Herrera Torres posee tres hectáreas de terreno en la aldea de San Francisco, distrito de Huabal. Cultiva principalmente café de la variedad Caturra, aunque aún conserva algunas plantas antiguas de Typica. Presbítero gestiona la cosecha con la ayuda de su familia y recolectores temporales de una aldea cercana, manteniendo un enfoque artesanal y cuidadoso en la producción. Tras la recolección, las cerezas se fermentan durante la noche antes de ser despulpadas y pasar por una fermentación adicional de aproximadamente 24 horas en tanque. Posteriormente, el café se lava y se seca al sol sobre lonas durante un periodo de entre 10 y 15 días, permitiendo desarrollar un perfil sensorial complejo y equilibrado.

Variedad:Caturra, Castillo, Colombia Proceso:Natural, doble fermentación (aeróbica + anaeróbica) con estabilización térmica Región:Acevedo y Pitalito, Huila, Colombia Altitud:1.700 – 1.850 msnm Perfil sensorial:Bayas, vainilla y cereza Información del productor:Este café regional proviene de las zonas de Acevedo y Pitalito, en Huila, una de las regiones más reconocidas de Colombia por su producción de cafés de alta calidad. El lote pertenece a un programa High Cup Score (HCS) que trabaja con productores locales para desarrollar perfiles diferenciados mediante protocolos de procesamiento avanzados. El café se procesa mediante un método natural con doble fermentación. Primero se realiza una fase aeróbica que aporta complejidad aromática y estructura en taza. Posteriormente, una fermentación anaeróbica intensifica las notas de mora y frutas maduras, generando un perfil expresivo y balanceado. Como paso final, se aplica un enfriamiento controlado mediante agua caliente y fría para estabilizar y preservar el perfil sensorial. El secado se realiza de forma natural al sol en toldos, seguido de un moldeado final en silo mecánico que permite homogeneizar la humedad del grano. El café reposa durante un mínimo de 10 días antes de su preparación para exportación, lo que contribuye a una mayor estabilidad y consistencia en taza. El resultado es un café con cuerpo cremoso, buena estructura y un perfil frutal intenso característico de las tierras altas de Huila.

Variedad: KentProceso: Red HoneyRegión: ArushaAltitud: 1.600 msnm Perfil sensorial: Fresa, grosella, uvaInformación del productor: Ngila Estate está situada en la región de Arusha. Cuenta con suelos volcánicos y está a orillas de un corredor forestal conectado al ecosistema de la zona de conservación de Ngorongoro. Certificada por Rainforest Alliance, la finca trabaja con secado solar y reforestación anual de miles de árboles nativos para cuidar el suelo y la biodiversidad. 

Origen: PerúRegión: San Ignacio, JaénProductor: Marcelino ChinguelAltitud: 1.750 msnmVariedad: MariscalProceso: NaturalSugerido para: EspressoPerfil sensorial: Mandarina, cereza, chocolate negroDon Marcelino Chinguel lleva más de cuarenta años cultivando café en su finca La Lúcuma, donde trabaja junto a su familia: él se ocupa de la administración y las ventas, su esposa gestiona los protocolos de poscosecha, y sus dos hijos supervisan la recolección y el control de calidad respectivamente. Este lote, procesado de forma natural, es el primero producido con la variedad Mariscal que Marcelino plantó en 2018. Tras la recolección, las cerezas se seleccionan a mano, se someten a una flotación y reposo de 16 horas, y se secan en camas elevadas en secador solar durante 20 a 30 días.

Variedad: GeshaProceso: NaturalRegión: FrajinesAltitud: 1.870 msnm Perfil sensorial: Jasmine, white grapes and melonInformación del productor: Fredy Orantes is a true leader among the coffee growers of Santa Rosa and has worked tirelessly to maintain high standards in the field and during the harvest, in order to produce the best possible coffees.Fredy is an expert in both large lots and microlots, and every aspect of coffee harvesting and processing is carried out with care to guarantee the highest quality. Fredy always keeps sustainability in mind on the farm. He actively cares for the variety of trees: grevillea and cuje are the most numerous, but he also cultivates other types of fruit trees and native species.The soil is carefully maintained, and its management includes the application of composted organic materials, such as fallen leaves and branches, as well as coffee pulp. Various native animals and birds inhabit the farm, and Fredy explains that it isn't even fenced; just like in nature, these creatures can come and go as they please!

Variedad: CaturraProceso: WashedRegión: HuehetenangoAltitud: 1.800 msnm Perfil sensorial: Apple, caramel and citrusInformación del productor: Ramon Pablo Chalez is a first-generation coffee producer in Aldea Com Jacaltenango, inHuehuetenango region. He grows coffee on his farm called “Los Pablos”, which is namedafter his family. All the work dnoe at the farm is done only by the family members and it’stheir only source of income.During the hearvest Ramon makes sure to pick only the ripe cherries, which equals inthree picking passes on the farm. The depulping of the cherries is done the same dayas the picking. The coffee is fermented in wood crates for three days. The coffee is thendried on a patio for four days.

Variedad: SL28, SL34, Ruiru II y BatianProceso: WashedRegión: NyeriAltitud: 1.700 msnm Perfil sensorial: Pink grapefriut, Floral, HoneyInformación del productor: The Iria‑Ini Kiamwangi Washed lot comes from the Kiamwangi Factory, one of three washing stations operated by the Iria‑Ini Farmers’ Cooperative Society (FCS) in Mathira Constituency, Nyeri County, Kenya. The factory serves hundreds of smallholder farmers, some with as few as 100 coffee trees, who deliver their cherries on foot, or motorcycle (boda boda). The farms sit between 1,700 and 1,900 meters above sea level, and the lot is composed of SL28, SL34, Ruiru II, and Batian varieties.Once ripe cherries arrive at Kiamwangi Factory, they are sorted, depulped, and undergo a 36‑hour dry fermentation. The coffee is then thoroughly washed with fresh water and sun‑dried on raised beds for 14 to 21 days, with careful turning and hand‑sorting to ensure consistency.

Variedad: Pink BourbonProceso: Semi WashedRegión: HuilaAltitud: 1.800 msnm Perfil sensorial: Floral, peach, honeyInformación del productor: Across the diverse coffee landscapes of Huila, smallholder families cultivate Pink Bourbon with care and precision. Coffee here is a shared heritage—passed down through generations and shaped by collective knowledge. Through Cata Export, the Cata Community Huila works collaboratively to strengthen quality, consistency, and market access. CATAPINK represents this shared vision: honoring tradition while presenting a fresh, modern expression of Pink Bourbon to global markets.

Variedad:Geisha Proceso:Lavado Región:Callejon Seco, Boquete Altitud:1.800 msnm Perfil sensorial:Melocotón , flores blancas y cítricos dulces Información del productor:Altieri Specialty Coffee es una empresa familiar ubicada en Boquete, fundada por Eugene Altieri en 2005. Lo que comenzó como una inversión en dos fincas terminó convirtiéndose en uno de los productores de café de especialidad más reconocidos de Panamá. Hoy son sus hijos quienes continúan desarrollando el proyecto con un fuerte enfoque en la calidad y la trazabilidad.Sus fincas se encuentran en las laderas del Volcán Barú, entre los 1.300 y los 2.200 metros de altitud, donde se cultivan variedades como Geisha, Typica, Catuai, Bourbon y Caturra. Gracias a sus suelos volcánicos y a los diferentes microclimas de la zona, producen cafés con perfiles muy elegantes y complejos, especialmente sus Geishas, que destacan por sus notas florales, cítricas y de frutas tropicales. Además, han sido premiados en varias ocasiones en el prestigioso concurso Best of Panama, consolidándose como uno de los productores de referencia del país.