Finca la Ponderosa is located in one of Panama’s most renowned coffee areas: the slopes of Volcan Baru overlooking the Pacific Ocean, between mountains and rainforest covering 30% of the surface of the finca.

Five years ago Gilberto Cardoze bought Finca la Ponderosa and, with the help of Ratibor Hartmann, who brings over his family experience in the cultivation and processing of coffee, has made a dream come true: producing coffee of absolute quality.

It is only the second year of harvest at Ponderosa, but the level reached is already very high, with cup results that cannot fail to surprise.

The proposed batch was obtained by experimenting with anaerobic fermentation.

The cherries are placed, after being selected by hand, in hermetically sealed steel tanks (hence the “anaerobic” fermentation) where they rest for seven days. Once removed, they are dried over African beds as in the traditional natural process until a 14% residual moisture is reached in about 12 days. The drying phase is then completed with mechanical dryers that simulate the normal external conditions (great ventilation, warm during the day, cold during the night) keeping them controlled and constant for about 6 days. This process further reduces the residual moisture to the desired 11.5%.

In the cup, this coffee presents an exceptional complexity, with notes of passion fruit, red grapes, raspberry, cherry, apricot, cocoa nibs, and candy sweetness. Available with a profile crafted for filter extractions, it is roasted to order in 200g coffee batches