Specialty Coffee Association of Panama

Our History

Since 1960, the Gallardo family farms produce Typica, Caturra and Catuai coffee varieties at lower elevations, until 2006, when Mr. José Manuel Gallardo Araúz saw the potential of Finca Nuguo and the success of Geisha variety, and started growing Geisha. Nowadays Café Gallardo is one of the largest coffee growers in Panama.

 

The process

Café Gallardo is processed at La Santa processing Plant using pulping machines, guardiola drying, milling machines, densimetric table, and color sorting equipment. An exception of this process is Nuguo’s coffee, which is processed at the farm. For washed coffee fermentation process for washed coffee takes 40 hours in wooden boxes. Washing is done by hand through steering the coffee seeds until it feels rough. For fermented naturals fermentation occurs in plastic bags or tanks during variated periods around 3 days to 16 days at temperatures from 16 celsius to 30 celsius. Nuguo coffee are sundried in farm for approximately 1 to 3 weeks and then drying finish in a control environment room for around 2 months at an average of 25 celsius and 55% relative humidity.

The Farms

Café Gallardo includes farms with traditional varieties managed by the Gallardo family. The farms and the average altitudes of its coffee production are: La Santa (1000 m), Zambrano (1100 m), Guisado (1200m), Santa Clara (1350 m), and Nuguo (1850m). Nuguo is specifically in the area of Jurutungo, in Renacimiento, Chiriquí, nestled by nature near the largest natural rainforest reserve in Central América -La Amistad International Park. Its location and environment are very challenging for the coffee plants, with low temperatures at night, lots of wind and high humidity and rainfall intensity. We process our washed, honey and natural coffee paying attention of relative humidity and temperature to aim for the highest quality.

 

Our Specialty Coffee

We take thorough care of the coffee plants, especially of its nutrition, till the harvest time. We pick perfectly ripe coffee cherries, and then we process our coffee doing our best effort to obtain the highest quality cup we can.

Notes: Jasmine, Apple, Lychee, Raspberry, Sugarcane, Orange blossom, Grapefruit, Chocolate, Sweet, Floral, Bright, Citrus, Fruity, Juicy, Tealike.

Our special coffee has been awarded at the Best Of Panama in several years since 2015 and have been used by baristas in the final of world barista competition. At Café Gallardo we aim our dedication and passion for innovation towards the preservation of Nuguo Geisha uniqueness in a way that you can enjoy an amazing cup of coffee, and also we are implementing special processes in lower altitude farms to increase the cup quality as an effort to support the sustainability of the Panamanian coffee industry.

 

Contact Us

Renacimiento, Chiriquí, Panamá

www.cafegallardo.com

jgallardom@live.com

Instagram: @cafegallardo

Reseña Histórica:  

La marca Gran Del Val representa cuatro generaciones dedicadas al cultivo del café. Su historia nos remonta al año 1914, cuando Gabriel de Dianous establece su primera plantación.  En 1991, la segunda generación bajo la dirección de Ricardo Fernández Carazo y su esposa Teresita de Dianous, le dan continuidad a la tradición familiar y fundan Cafetalera Fernández, empresa familiar que beneficia y comercializa nuestro café.

Las plantaciones de café (estate coffee) se encuentran en las montañas de Boquete a una altura que alcanza los 1,600 MSNM, bendecidas por un rico suelo volcánico, clima fresco y una llovizna menuda, denominada bajareque en el lugar, que perdura todo el año. De acuerdo a los expertos, tiene un micro clima ideal que contribuye a la producción de un excelente café especial (specialty coffee). Nuestro café es 100% Arábica, de un solo origen, de las variedades Typica, Geisha, Java, Caturra y Catuai.

Somos productores de café comprometidos con la protección del medio ambiente y el bienestar social.  En 1997, Cafetalera Fernández construyó el primer beneficio ecológico de café de Panamá certificado por Rain Forest Alliance, N.Y., e Hiro Coffee Japan.

¡¡Te invitamos a saborear una aromática y deliciosa taza de café Gran Del Val,

Contacto: Ricardo G. Fernández De Dianous  cel. 6671-8757 •  mail: rfd2102@gmail.com • web: www.cafegrandelval.com,  Instagram y Facebook: @cafegrandelval

 

GARRIDO SPECIALTY COFFEE

(Garrido’s Coffee & Estates)

we are a tamiv-run business that specializes in cottee. and we have committed tamiv members and collaborators who meticulously manage all aspects of operations including administration, farming, varietals, processing, and more. Our collective efforts are aimed at presenting you with a product that’s infused with affection and meticulous attention. Garrido’s origins can be traced back to 1959, when our visionary founder, Teodoro Garrido, embarked on a mission to create top-notch coffee in the Boquete region.

This geographical area has been identified by experts as Ideal for cultivating premium coffee beans, thanks to its climate and soil enriched with volcanic minerals. Our commitment lies in employing time-honored farming techniques, which encompass practices like utilizing natural spring water for our meticulous washing process, ensuring an immaculate cup of coffee.

For further information on sales, visits, tastings, and more, please contact:

Gissell Garrido: +507 6612-6811
Highland@garridocoffee.com
Liliana Garrido: +507 6252-6333
admin@garridocoffee.com
cafegarrido@cwpanama.net
E-mail information:
cafegarrido@cwpanama.net

All our coffees are meticulously hand-picked and primarily undergo a fully washed wet processing method, although we also offer natural and other processing options. For drying our specialty coffee is typically dried on African beds and patios, while our coffee blend from various farms undergoes a combination of sun and mechanical drum drying. We ensure the highest quality standards through intensive quality control.
For further information on sales, visits, tastings, and more, please contact us at cafegarrido@cwpanama.net

Finca Irma

Mundo Novo

Contact: Gabriel R. de Dianous

+507 69495588 cell

+507 7201036   home

U.S. 863-605-1565

 

Email:  donairmacafe@gmail.com

Grd0730@gmail.com

Finca Irma is located in Volcancito, Boquete’ in Chiriqui Provence.  Our farm is at an altitude of 1450-1525 meters.  The volcanic soil and optimal climate produces superior quality coffee.

Gabriel de Dianous Jr. bought 24 hectares in 1980 which is now Finca Irma and was built from the ground up.  Geisha trees were planted on the farm in 2012.

Our farm is a third generation family owned.  Gabriel de Dianous Sr. arrived in Boquete’ in 1914 and established the first coffee farm.  The de Dianous family continues in the coffee business in Boquete to this day.

Our coffee varieties are:

• Mundo Novo
• Catuai
• Bourbon
• Geisha
• Caturra

All of our coffee is handpicked with a special crew picking the Geisha beans.  The Geisha beans are processed through a sun-dried natural and a sun-dried wash.  This currying process ensures a unique flavor.

 

 

 

JANSON COFFEE FARM

Farms: Hacienda Cafetalera and Los Alpes

 

Family owned Hacienda established in 1941 by Carl Axel Janson originally from Sweden.  Our coffee plantations are located on the Talamanca Mountain Range on the slopes of Tisingal and Baru volcanoes, average altitude between 1350 and 1700 meters.

Coffee Plantations:

Nursery:  Thorough selection specialty grade arabica seeds for our seedlings: green tip geisha, catuari, caturra and pacamara.

Farms: Quality production with harmony is our goal. We keep a balance of nutrients in the soil using enzyme micro organisms, no pesticides, no herbicides among others.  The farms are micromanaged in lots for traceability and quality control. Plantations are separated by forest which serve as natural barriers against pests and also protect the natural flora and fauna of the region.

Environment:

400 solar panels produce the energy for our farms, plus all excess matter from our processing is reused as fuel or fertilizer.  Seeds from our forests are planted in our nursery for reforestation and protection of our water resources.  Water from our spring is used for our wet process.  We are 100% committed to improve and protect our environment.

Beneficio:

Our beneficio (processing plant) was built in 1993, designed exclusively for speciality coffee, including several selections to be able to separate coffee by quality and origin.  We do natural and wash processing by using upadated technology combined with artisanal methos to obtain the best quality.

All our premium coffees go through traditional drying preparation plus hand selection.

 

JANSON COFFEE FARM

Café Volcán Barú, S.A.

Las Lagunas

Volcán, Chiriquí

Tel.: +(507) 771-4306

 

Facebook: jansoncoffee
Instagram: jansoncoffee
email: jannettejanson@gmail.com

Tour the farm:

www.lagunasadventures.com   Tel. 6867-3884

 

Farm Name: Kalithea Coffee Estate

Contact:
Dr. Constantino Costarangos
Cel. +507 6781-5319
kalithea.coffee@gmail.com

Lic. Fotis Papadikis
fotispapadikis@gmail.com
Cel. +507 6614-3894

Location: Silla de Pando, Volcán, Chiriquí. Rep. de Panamá

Instagram – kalitheacoffee

Kalithea Coffee Estate is located in Silla De Pando, Volcan, Chiriqui.

The name Kalithea, derives from the Greek word, meaning “beautiful view from the mountain”.

At 1,753 meters (5,752ft) above sea level with an astonishing view of both Panama and Costa Rica. The 125 acres plantation produces several high altitude specialty coffee varieties, including Geisha, Pacamara and Caturra. In addition, our coffee plants are surround by natural tropical forest,  Persian Lemons and other citric fruits. For its exceptional flavor and quality of beans, Kalithea is one of the leading and most promising coffee plantations in Panama.

In 2015, our Caturra, won first prize in the best of Panama (BOP) competition, for Traditional Washed.

We have continued to participate and qualify for BOP over the years with our Geisha Coffee.

 

Ricardo Koyner

Palo Alto, Boquete, 4032, Panama

Tel:   507-720–1430

Email:kotowafarms@cwpanama.net

www.kotowa.com

Kotowa comes from the indigenous Gnobe language which means “mountains”. A “Coffee from the Mountains” that is produced in Boquete by dedicated people in a traditional way.

 

Acknowledgments

1st  Place  Best of Panama Cupping Competition  Geisha Natural Category

1st  Place  Best of Panama Cupping Competition   Traditional Variety Natural

1st  Place  Best of Panama Cupping Competition   Traditional Variety Washed

1st Place Coffee Producer of the Year –  SCAP Award

 

Farms

KOTOWA DUNCAN

Varietal: Ethiopian Wild varieties,typica & geisha

Process: Washed, Natural, Honey, NT Yeast , Lactic fermentation & carbonic maceration

• Growing Region: Western Side of Boquete, El Salto Plateau.
• Growing altitude: 1650 – 17500 m
• Rainfall: 1900 mm combination of Pacific rain from May to Nov and Atlantic rain from Dec to Jan
• Temperature: 22C max and 13C min
• URL: 336767E 972059N
• Dates of harvest: Jan to April. Sundried for 12 days when we use the Washed Process and around 18 days when we use the Natural Process.  This coffee is 100% handpicked.

Cup Character:

• Washed coffee has a citrus flower and nutty aroma, with green apple sweet acidity and berries and prunes in the taste.
• Naturals develop a very elegant dry plum and fig taste with ripe red fruit aftertaste.
• Geishas develop a Jasmine flower aroma and taste with an array of tropical fruit notes leading to passion fruit.

 

KOTOWA DON K

Varietal: Geisha, Pacamara, Caturra

Process: Washed, Natural, Honey, NT Yeast , Lactic fermentation & carbonic maceration

• Growing Region: Western Side of Boquete, El Salto Plateau.
• Growing altitude: 1700-1750 m
• Rainfall: 1750 mm mostly Pacific rain from May to Nov
• Temperature: 22C  max and 13C min
• URL 337060E   971817N
• Dates of harvest:  Jan to April.  Sundried for 12 days when we use the Washed Process and around 18 days when we use the Natural Process.  This coffee is 100% handpicked.

Cup Character:

• Washed coffee has a citrus flower and chocolate aroma, with mandarin sweet acidity and berries and red fruits in the taste.
• Naturals develop a very elegant dry plum and ripe fruit aftertaste.
• Geishas develop a fine Jasmine flower aroma and taste with an array of fruit notes with orange-pineapple.

KOTOWA RIO CRISTAL

Varietal: Geisha, Ethiopian wild varieties & pacamara

Process: Washed, Natural, Honey, NT Yeast , Lactic fermentation & carbonic maceration

• Growing Region: Northern Side of Boquete, Rio Cristal.
• Next to the Amistad Forest Reserve, very close to the Continental Divide.
• Growing altitude: 1700-1850 m
• Rainfall: 2750 mm Pacific rains from May to No and and Atlantic rains from Dec to Feb.
• 10 months of light rain
• Temperature: 22C  max and 13C min
• URL 346393E   973821N
• Dates of harvest: February  to June.  Sundried for approximately 12 days when we use the Washed Process and around 18 days when we use the Natural Process.  This coffee is 100% handpicked.

Cup Character:

• Variety of citrus notes, mandarin and lime, with orange sweet acidity and in the taste and purple passion fruit notes.
• Naturals develop a very elegant and lingering ripe fruit taste, with mango, pineapple and banana aftertaste.

 

KOTOWA TRADICIONAL

Varietal: Caturra

Process: Washed, Honey, NT Yeast , Lactic fermentation & carbonic maceration

• Growing Region: North Eastern side of Boquete,     Palo Alto
• Growing altitude: 1300-1400 m
• Rainfall: 2250 mm mostly Pacific but some Atlantic rains
• Temperature: 26C  max and 15C min
• URL 343073E   972779N
• Dates of harvest: Nov to March.  Machine dried at 45 C.   This coffee is 100% handpicked.

Cup Character:

• Chocolate and Nutty aromas and flavors, with green apple sweet acidity and dry

fruits on the palate.

 

KOTOWA LAS BRUJAS

Varietal: Ethiopian Wild varieties,typica & geisha

Process: Washed, Natural, Honey, NT Yeast , Lactic fermentation & carbonic maceration

• Growing Region: South -Western Side of Boquete. Next to the Baru forest reserve.
• Growing altitude: 1700 – 1800 m
• Rainfall:  2750 mm  Pacific rain May to December
• Temperature:  22C max and 13C min
• URL: 334137E    967875N
• Dates of harvest:  February to April.

Sundried for 12 days when we use the Washed Process and around 25 days when we use the Natural Process.  This coffee is 100% handpicked.
Brujas is in the South side of the Baru Volcano, which is the most recent mountain formation of the area, with only 1.5 million years. This inactive volcano has deep soils very rich in nutrients that are important to the quality development. The area is influenced only by the pacific rains, but because the dense forests around the farm it has a natural cloud  shade that keep a cool climate all year round with a well-defined dry period that allows for very ripe maturation of the beans. This terroir develops a special terroir that develops lemon, lime and pomelo  citrus floral notes with juicy and sweet aftertaste.