El Burro:
The El Burro Farm’s lots are multiple Best of Panama (BOP) winners. Nestled between 1,575 and 1,800 masl, this farm benefits from exceptional sunlight exposure. This award-winning lot is managed by the Lamastus family from Boquete, Panama, and produces truly unique coffees. Their standout qualities are a result of the noble Geisha variety, the distinct terroir, and the family's exceptional processing techniques.

Processing:
The coffee cherries are hand-picked at optimal ripeness by the local Ngobe-Bugle Indigenous people. The Lamastus family's main goal in this region is to preserve and protect the environment in its pristine, natural state. Once harvested, the cherries are carefully processed to preserve their rich aromas. Shortly after picking, the cherries undergo fermentation for 36 to 48 hours, allowing the pulp to infuse into the seed. This process takes place at Elida Estate, where nighttime temperatures range between 13-15°C and daytime temperatures between 18-20°C. After fermentation, the cherries are meticulously depulped, washed, and dried for 23 days in a climate-controlled darkroom. The beans are then hand-sorted with care, rested for 60 days, vacuum-packed, and directly exported. Coffees from the Lamastus Family Estate are regarded as some of the finest in the world.

Direct Trade:
Since 2020, we’ve had the pleasure of regularly visiting the Lamastus family and are proud to call them our friends. Not only are they one of the most innovative coffee-producing families, with generations of hard work behind their outstanding coffees, but they are also incredibly caring people with a deep passion for the environment and the well-being of others.