Calm coffee roastery - Bonita Springs - Panama (TRADITIONAL)

Origin

Panama

Variety

Caturra/ Catuai 

Processing

Natural

Altitude

1,370-1,400 MASL

Roast Profile

Espresso

Taste Notes

Notes of Blackberry, Chocolate ans Melon. 

Coffee Facts

Finca Bonita Springs lies in Panama’s lush Alto Lino region, where the Miró family has cultivated coffee for over 80 years. The farm is managed by Yessie Hartmann, a fourth-generation member of the renowned Hartmann family, who has played a key role in elevating the farm's high-quality coffee production.

Bonita Springs covers 36 hectares of nutrient-rich land nourished by rivers, streams, and natural springs. The farm experiences a rare mix of cool, misty Atlantic winds, warm Pacific breezes, and consistently high humidity. This interplay of elements creates a patchwork of natural microclimates - ideal for growing distinctive, high-quality coffee.

After picking, the cherries are first fermented for 36 hours and then slowly dried on raised African beds for 2-3 weeks. Once the moisture content reaches 13 - 14%, the coffee is rested for several weeks to allow internal moisture to stabilise. After this resting phase, the coffee is transferred to a dark, humidity-controlled room for final drying until it reaches 10.5% moisture.