Year after year and cup after cup our consistency in quality has driven our way to make the best coffee of Panama. During a 60 day resting period, we take green coffee samples to be carefully roasted in our laboratory. The beans are then cupped lot by lot in order to find any errors or defects from the field, harvest or in the drying and milling processes. By doing this we avoid mixing any defected lot with the rest of the beans.

After this resting period, we take the good lot samples to the laboratory again, but this time using the standard tasting and cupping protocols to analyze fragance, aroma, body, acidity, flavor and other given coffee qualities.

Our coffee quality consistency has been awarded several times locally and abroad:

• First Place (90.75 pts)
  Rainforest Alliance “Cupping for Quality” Competition
  Long Beach, CA. April 2005
• Second Place (88.00 pts)
  Rainforest Alliance “Cupping for Quality” Competition
  Long Beach, CA. April 2006.
• Third Place (89.71 pts)
  Best of Panama “Cupping for Quality” Competition
  Volcan, Panama. April 2006
• Third Place (92.54 pts)
  Best of Panama “Cupping for Quality” Competition
  Boquete, Panama. April 2005
• Third Place (88.05 pts)
  Best of Panama “Cupping for Quality” Competition
  Boquete, Panama. April 2003