The first sip fills the palate with a floral aroma and a vanilla sweetness, with an almond-like finish. Medium-bodied.

Country: Panama Region: Los Naranjos

Farm: Berlina Estate

Variety: Catuai

Altitude: 1450m

Processing: Natural

Tasting Notes: Almond, Vanilla, Floral, Blackcurrant

Unground (Kernel)

Berlina Estate Coffee Farm was founded by Sr. Segundo Diaz, a Colombian soldier sent to Panama to quell the civil war in the early 20th century. When Panama gained independence, these soldiers were given the choice of returning to Colombia or settling in Panama. Having fallen in love with a Panamanian woman during the war, Sr. Diaz decided to stay in Boquete and start a coffee plantation. In the mountains outside Boquete, the Diaz family found enough coffee seeds to create an 80-acre farm of native Typica, Arabica “Criollo” coffee. However, most of the coffee was completely wild. Jujunas (raccoons) living in the rich volcanic mountains of the rainforest descend from the mountaintops to eat the coffee cherries on the Diaz family's coffee farms. Upon returning to their homes at higher altitudes, they disperse the seeds throughout the volcanic landscape through excretion. These seeds eventually germinate and become coffee trees that produce the uniquely flavorful coffee beans. This process also contributes to high-altitude coffee production. By the 1920s, the family had become a "perfect, sustainable farm," complete with a small waterwheel-powered sugarcane mill, cornfields, chickens, and sheep to support their livelihood. Initially, production and harvesting were handled by all family members, including the children, along with helpful neighbors who came to work on the surrounding farms, and some Ngabe Indians. During harvest season, the entire family worked almost 24/7, meticulously harvesting the coffee cherries, transporting them to a waterwheel-powered milling facility to extract the pulp and mucilage (the natural sugar coating), and processing them there. During this time, coffee was stored in a special attic on the rooftops, where it was drier and warmer. Coffee was often used as a form of trade for the family, allowing them to afford "luxury" goods of the time, such as new shoes and even education. One year, one of the young sons had to sell a few kilos of coffee to take his girlfriend out to dinner, so he cut a hole in the ceiling. By the early 1930s, Berlina Estate Coffee Farm had become a well-known, high-quality coffee producer. Today, Berlina Estate continues to produce coffee from the original seeds planted on the farm in Boquete under the leadership of Clemente Vega. The fourth generation of the family and their partners continue to learn about coffee growing and processing, not only by utilizing current technologies but also by learning from the lessons learned from the past, with the goal of offering delicious coffee from La Berlina Estate to the world. Today, Berlina Estate is an 84-hectare farm located at an altitude of 1,500-2,000 meters in the Boquete Region of northern Panama. The farm has been owned by the Tzanetatos family since 1997. Clemente Vega manages Berlina Estate's farms, production facilities, and employs approximately 300 workers. When it comes to coffee, Clemente is meticulous about ensuring that all cherries harvested for Berlina Estate are 100% ripe and that all production stages are carried out with the utmost care and professionalism. Clemente Vega is one of Panama's most experienced coffee producers and transforms his coffee experience and knowledge into an art form at Berlina Estate. Therefore, he strives to maintain the highest standards and quality at all stages of production, from the initial hand-picking process to the final storage process. Process: The natural coffee process involves carefully harvesting the coffee cherries and drying them directly in the sun or in cool, airy areas without removing the seeds. This method allows the pulp to penetrate the bean, enriching the flavors and highlighting the fruity aromas. Berlina Estate's Catuai natural coffee process involves the following steps: 1. Harvesting: Carefully selected ripe Catuai coffee cherries are hand-picked. Only those of equal ripeness are processed. 2. Selecting: Unripe or spoiled cherries are meticulously eliminated from the harvested cherries, ensuring only the highest quality cherries are processed. 3. Cleaning: The cherries are carefully washed and free of any debris. 4. Drying: The Catuai cherries are left to dry in the sun on African beds or on cool, airy platforms. The drying process is carried out at stations 1,400 meters above sea level. This stage typically lasts two to four weeks, and the cherries are stirred regularly to prevent mold and rot, ensuring uniform drying between coffees. When the coffees reach optimal moisture content, they are collected from the African beds and hulled. 5. Shelling: The outer shells of the dried cherries are carefully cracked, revealing the inner beans.

It is usually delivered to the cargo courier within 1-3 business days. Orders placed after 16:00 will be shipped the next day.

Delivery time may be longer for products that can be produced after order, such as furniture. For urgent orders, you can get information by contacting us via Instagram before ordering.

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