Nubra Coffee Roasters

A century-old farm that turned to science-led specialty after winning the naturals category of Brazil's Cup of Excellence in 2016; it ferments with native microorganisms in bioreactors and grows more than ten varieties.

Lemongrass, honey, eucalyptus

Mandela, a Caturra × Timor Hybrid selection exclusive to Granja La Esperanza, the family that first brought Geisha to Colombia. Their XO process ferments Brix-selected whole cherry sealed for several days, then dries it first with controlled heat and then slowly in the sun.

Plum, peach, citrus

Grown beside Tatamá National Natural Park, where cold páramo winds meet warm slopes, by local producers under Agrotatamá's technical direction. Suggested for espresso.

Panela, coconut, dark chocolate

A former chemical engineer, Wilton runs microbiology labs on his farm and experiments with anaerobic fermentations stabilised by sudden temperature changes.

Mango, cardamom, cherry

An experimental lot Caldas growers designed specifically for decaffeination, using high-grown, more acidic coffees to balance decaf sweetness; since 2024 it is re-dried in silos afterwards for stability.

Vanilla, honey, cherry

José runs Finca Putushio, a wild mountain farm and research station in southern Ecuador, with guidance from his father Pepe. Pulped the day it is picked, washed in spring water and slow-dried on raised beds.

Lemongrass, jasmine, mandarin

From a 50-ha organic farm run by the sons of Shonora Gata, who began trading coffee in 1988 and now work with 150 local growers. Composted with fallen shade-tree leaves, washed and dried on African beds.

A first-generation grower whose family does all the farm work. Ramón picks only ripe cherry over three passes, pulps the same day, ferments three days in wooden boxes and patio-dries four days.

Apple, caramel, citrus

A third-generation farmer who added the demanding Pacamara to his farm. Pulped cherry dry-ferments 32 hours, is washed and patio-dried 10 days.

White flowers, honey, green apple

Hundreds of smallholders, some with only 100 trees, deliver cherry on foot or by boda boda. It is dry-fermented 36 hours, washed and dried 14–21 days on raised beds.

Pink grapefruit, floral, honey

A family company founded by Eugene Altieri in 2005 and now run by his children, farming the slopes of Volcán Barú. Repeatedly awarded at Best of Panama.

Peach, white flowers, sweet citrus

Kotowa was founded in 1913; Ricardo Koyner and his daughter Victoria, the fourth generation, farm nine estates regeneratively. This washed Geisha is from Las Brujas, placed at Best of Panama since 2004.

Apricot, chamomile, fig