Notes: Grape, Toffee, Berry, Citrus
Roast Level: Light-Medium
Farmer: Hildago Family
Elevation: 1400-1600 masl
Situated high in the cloud forest near the Volcán Barú, Finca Santa Teresa occupies 237 acres of land between 1400-1600 masl. The farm has been managed by the Hidalgo family since 1963, and since then, over four generations of coffee lovers have seen the success and growth of the farm.
With rich volcanic soils and high altitude, the farm's terroir drives many different varietals, including SL-28, Geisha, Caturra, Catuai, and Pacamara.
The cherries are collected by Panamanian families, who have been harvesting several years. On the other hand, the labor required for coffee plantations is carried out with the help of Nicaraguans and Costa Ricans, therefore, several families benefit from the business.
His wet mill is centrally located among the farms, and he depulps, processes, and dries the coffees on his land, and stores it in his own warehouse before shipping. None of his coffees are fermented; he uses a demucilaging machine to remove the mucilage, which eliminates the need for water at the mill. The drying time starts with a 2–3 day "pre-dry" on patios under full sun, and then it is moved to a greenhouse for a slow dry over 15–18 days.
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