- From the Source6 min read
Harvest Season in Tierras Altas: December to March on a Panama Farm
From the first ripe cherries of December to the last drying beds of April: the month-by-month rhythm of a Chiriquí coffee harvest, told from inside the season.
- Buying Guide6 min read
Is Panama Geisha Worth the Price? An Honest Take From the Source
We sell this coffee, so you'd expect a yes. Here's the more useful answer: who Geisha genuinely rewards, who it will disappoint, and how to find out cheaply which one you are.
- Buying Guide6 min read
What Is SL-28? Why a Kenyan Varietal Is Growing in Panama
Born in a 1930s Kenyan research lab, famous for blackcurrant and wine, and now thriving on Panamanian volcano slopes. The story of SL-28, the other varietal worth knowing.
- Education7 min read
Why Panama Grows the World's Most Expensive Coffee
A country that produces a rounding error of the world's coffee owns nearly every price record. That's not luck. It's geography, scarcity, and a brilliant auction. Here's the full economics.
- Education6 min read
The Barú Volcano's Role in Panama's Coffee Terroir
Every famous Panamanian coffee grows on the flanks of one dormant volcano. What Barú actually does for the cup: soil chemistry, elevation bands, and dueling microclimates.