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250 grams
Variety: Caturra Arabica
Process: Honey
Panamanian whole coffee beans from Finca Don Vicente in Santa Clara, Chiriquí – an eco-friendly and socially conscious farm, crafted by the expert hands of Ngobe-Buglé native peoples. Leftovers from the coffee cherry pulp are used as organic fertilizer and rainwater is used to wash cherries. Coffee is sundried, and, once dried, the dry grain husks are used to feed furnaces, which reduces the use of wood by 50%. Finca Don Vicente’s coffee plants benefit from the regular planting of Poró and Guabo de Bejuco trees, which add nitrogen to the soil. Cultivated at 1300 MASL, the coffee derives unique tasting notes from the abundant orange, lemon, and guava trees on the property.
250 grams
Variety: Caturra Arabica
Process: Honey
Panamanian whole coffee beans from Finca Don Vicente in Santa Clara, Chiriquí – an eco-friendly and socially conscious farm, crafted by the expert hands of Ngobe-Buglé native peoples. Leftovers from the coffee cherry pulp are used as organic fertilizer and rainwater is used to wash cherries. Coffee is sundried, and, once dried, the dry grain husks are used to feed furnaces, which reduces the use of wood by 50%. Finca Don Vicente’s coffee plants benefit from the regular planting of Poró and Guabo de Bejuco trees, which add nitrogen to the soil. Cultivated at 1300 MASL, the coffee derives unique tasting notes from the abundant orange, lemon, and guava trees on the property.
