**ABOUT US**

We are Panamanian producers of high-altitude coffee, managed by the Aguilar Barroso family, now in its second and third generations. Our family has been producing coffee since the 1960s, making us one of the first families to settle in the Santa Clara community in the highlands of Chiriquí.

Our journey began in 1983 when Héctor Aguilar Barroso started cultivating coffee varieties such as Caturra, Typica, and Catimor. In the mid-1990s, coffee cultivation decreased, and we diversified into other crops like blackberries, beans, and chayote. However, after more than a decade, we resumed coffee production fully in 2007 with the Catuai variety and expanded to include Geisha and Pacamara varieties in 2016.

Our farm is located in Santa Clara, Renacimiento District, Chiriquí Province, Panama. We currently have 12 hectares dedicated to coffee cultivation and 6 hectares reserved for natural rainforest. The farm's elevation ranges from 1,280 to 1,500 meters above sea level, with an average temperature of 21 °C. Throughout the year, temperatures typically fluctuate between 14 °C and 29 °C.

The coffee harvest occurs annually between October and February. We primarily process our coffee using washed and natural methods. After harvesting, the coffee is dried on African beds for approximately one month.

**MICRO ROASTED EACH SUNDAY MORNING IN SMALL 22-POUND BATCHES**

Soon after, we invested in three Probat P12 high-tech digital roasting machines from Probat Roasters, known for their superior small-batch coffee roasting technology. This equipment enables us to roast specific amounts of coffee each day, avoiding any excess. We can produce as little as 18 pounds per cycle, translating to about 14 pounds of finished coffee. This means you’ll receive incredibly fresh coffee, roasted only after an order is placed, and shipped while still warm.

Every Sunday morning, we start roasting at 4:00 A.M. We only roast the coffees that have been ordered that same day. We take our coffee very seriously. Although small-batch roasting is more expensive due to the limited quantity produced in one day, this technique ensures that each batch of beans is roasted evenly to the desired profile, enhancing flavor. Small-batch roasting allows us to maintain high-quality standards throughout the entire process—from choosing the correct charge and drop temperatures to roasting each small batch to perfection.

All our coffees are packaged in bags that are nitrogen flushed. Nitrogen is an odorless and tasteless gas heavier than oxygen, commonly used in the food industry to reduce the staling process. Because nitrogen has no smell or taste, it does not compromise the quality of the coffee, ensuring its freshness for an extended period. Paired with our one-way valves, our coffee bags keep your freshly roasted coffee flavorful for months. While this time-consuming process adds to the cost of our coffee, we believe it is worth it, as most people consume about a half to three-quarters of a pound of coffee per week.

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