An easy to drink coffee with soft acidity and a caramel finish.
The first of Graciano Cruz’s two coffee farms, Los Lajones has unique geological characteristics its location in-between two lava flows create a complete different and specific microclimate. The farm has a stunning biodiversity, home of many bird species, trees, butterflies and funghi. All coffee production has moved to two processing methods; natural or honey process. This means that there is no water used to process the coffee, reducing water waste. This is an easy to drink coffee which opens on notes of white grapes, turning to a soft acidity and finally a dark chocolate and caramel finish. We recommend you brew this coffee as filter and enjoy without milk to experience the full spectrum of flavours.
Graciano Cruz has created a farm at Los Lajones that is the perfect conditions to undertake research to investigate how to improve quality at the farm. As an experimental agronomist he can harness his training to produce exquisite coffee. The land was first planted with coffee trees in 1992, prior to this it was cattle pasture so the volcanic soil is enriched with nutrients supporting high quality organic production. The elevations define the farm as highland cloud forest and it is planted with primary oak woodland at greater than 60% of the land. Los Lajones has a strong biodiversity principle, focussing on botanics, birds, mushrooms and butterflies. During the season the farm is noted for the good labour standards provided for the Ngöbe-Buglé Indians workers coffee pickers who are indigenous to Panama. A high standard of accommodation is provided on the farm. From an environmental approach the honey and Natural process are considered the most ecologically sound method of post-harvest processing. There is no fermentation or washing step so utilizes minimal to nil water. And the natural sun drying on raised beds saves electricity and fossil fuels.