Finca Callejón Seco - Panama
Our Callejón Seco farm is located at an altitude of 1,300–1,600 metres above sea level and stretches across more than 50 hectares in the Boquete region. It was founded by Germán Taylor’s family over 100 years ago.
On the farm, we grow varieties such as Geisha, Caturra, Typica, and Red Bourbon. Annual production is around 40 tonnes of green coffee. One of the farm’s key advantages is its technological facilities for coffee fermentation and processing.
The Boquete region in western Panama is one of the most distinctive areas in the country’s specialty coffee scene. The coffee story of this region began at the end of the 19th century, when organised coffee cultivation started to develop in the highlands of Chiriquí.
However, the true potential of the local mountain terroir has only fully emerged in recent decades, as Panama has earned its place at the very top of the coffee world. Its production is not built on large volumes, but on smaller quantities of exceptional lots that stand out for their quality, complexity, and uniqueness.
The exceptional character of the coffee varieties grown here is shaped above all by the environment around Volcán Barú, the highest point in Panama. Beneath its slopes, a unique mountain microclimate is formed, with frequent bajareque mists, regular rainfall, and mineral-rich volcanic soil. It is this combination of altitude, cooler climate, and naturally well-drained soil that gives the local coffee its clarity, elegance, and remarkable flavour complexity.
Finca Manantiales del Frontino - Colombia
Andrés Londoño’s family has been dedicated to coffee cultivation for four generations. Across 600 hectares, at altitudes ranging from 1,500 to 2,000 metres above sea level, they grow more than ten coffee varieties with an exceptional focus on quality, diversity, and respect for the surrounding landscape. The coffee trees grow close to native forests, in an environment where the richness of the terroir naturally comes together with a responsible approach to nature. The result is coffee that carries not only the character of the Valle del Cauca region, but also the honest work of the people behind it.
The Colombian region of Valle del Cauca is an important part of the country’s coffee landscape. Its coffee history began to take shape in the second half of the 19th century, alongside the settlement of the mountain areas, and continued to strengthen in the first decades of the 20th century. To this day, the character of the region is shaped by farming families who have been developing the craft of coffee for generations.
Cooler nights, higher altitudes, and a stable mountain climate allow the coffee cherries to ripen more slowly. As a result, coffee from Valle del Cauca gains greater depth, a distinctive aroma, and an unmistakable character. Alongside Geisha, Red Bourbon also thrives here — a variety with a firm place in coffee tradition, highlighting the richness of the local terroir.
Volcanic soil, high altitude, and exceptionally rich biodiversity create ideal conditions for growing outstanding coffee varieties. This is also where Geisha is cultivated — one of the rarest and most highly prized coffee varieties in the world, renowned for its elegance, complexity, and refined flavour profile.
Finca Vicala Laura Suarez - Panama
The family-run Vicala farm is located in the El Salto area of Boquete, Panama, near Volcán Barú. Behind the farm is Laura Suárez, who, together with her family, continues the coffee tradition of her parents, Vidal Suárez and Eira Gutiérrez de Suárez. They began growing coffee in the late 1940s on the Camiseta farm, at an altitude of approximately 1,700 metres above sea level.
Today, the Suárez family manages the farms Camiseta, Los Limones, and Doña Eira under the Grupo Vicala project. They are located at altitudes of 1,500–1,780 metres above sea level, in a cooler mountain climate with temperatures of around 13–22 °C. It is the volcanic soil, high altitude, and the family’s careful work that give coffees from this area their clean origin, distinctive character, and elegant flavour profile.
Coffees from Vicala are built on a careful selection of varieties and microlots from the higher elevations of El Salto. Traditional varieties such as Typica and Catuai ripen more slowly here thanks to the cooler mountain climate, enhancing their natural sweetness, delicate fruit notes, and clean flavour profile. Combined with volcanic soil, the shade of the surrounding vegetation, and the family’s careful approach to each lot, the result is coffees that are balanced, elegant, and beautifully expressive of their origin.
