Totumas
Cloud Forest Coffee
La Finca
Grown off the grid in pristine Panamanian cloud forest.
Within the 140 hectare preserve of Mount Totumas Cloud Forest, the four hectares of our coffee farm are divided up into five micro-lots and surrounded by the natural ecosystem of the cloud forest. Our groves benefit from the resources of pristine nature: pollinators during flowering, nitrogen-fixing native trees, and wildlife that moves through the canopy eating fruit and providing fertilizer. Additionally, the surrounding forest regulates the climate and stabilizes erosion and soil moisture. Central America’s largest highland national park, La Amistad, directly borders the reserve and coffee groves, so it is no surprise when tapirs and mountain lions move through the forest edge habitat bordering our groves.
Our Coffees
Geisha
Named after the Ethiopian town were it originated— Gesha— this world famous varietal was introduced to the highlands of Panama in the 1960s for its resilience to leaf rust; however it was not widely planted in the region until 2005, when it broke green coffee auction pricing records at the Specialty Coffee Association of Panama’s annual Best of Panama competition. The majority of our Geisha harvest is processed natural with focus on fruit maturity and fermentation.
Caturra
Caturra is a natural mutation from the Bourbon variety, discovered in Brazil around 1915, and later brought to Panama after the 1940s; it has since become one of Central America’s most economically important varieties owing to its reliable consistency and high yield potential. As one of our premium varietals we process the majority of our Caturra as a natural coffee
Catuai
A hybrid of Mundo Novo and Caturra, Catuaí is an incredibly productive tree. Due to its small size and shape it is easy to grow, making it popular among coffee farmers. We process all of our Catuaí as a washed coffee.
Typica
As one of the most historically, culturally, and genetically significant coffees in the world, Typica and its regional genetic groups are in large part responsible for the foundation of modern coffee cultivation. The American varietal was introduced in the early 18th century and was the most common variety in Central America until the 1940s; today, after decades of declining production, a renewed interest in this variety has emerged due to its cup quality when grown at high elevations. We process our Typica as both naturals and washed.
Our Process
WASHED
Washed coffees are depulped and fermented to remove the mucilage. We use a hand-powered depulper, followed by fermentation that varies between 24-72 hours. After a second washing the coffee is transferred to our drying beds for final drying. We store our washed coffee with the parchment intact until shortly before roasting or exporting
NATURAL
Naturals are processed with the fruit intact around the coffee bean. Careful attention is paid to the maturity of the fruit and to the fermentation process, followed by slow drying. The result is a cup with the rich, complex flavor profile that has made Panama’s specialty coffee famous around the world.