A clean and gentle fruity wash with orange and citrus has arrived. It has a very good balance of sweetness, bitterness, and acidity, and is a range of coffee that anyone can like. After medium roasting, there is also a solid body, so you can enjoy it in any situation. The Eleta farm is located in Piedra Candela, Panama, where nature, climate and altitude are in harmony and offer one of the best locations in the world for the production of specialty coffee. In recent years, Panama has become very famous as a major producer of Geisha breeds, and this Typica variety is also of very high quality. Yet, it is a very cost-effective bean that is more affordable than the Geisha variety. The site of the Ereta plantation is located near La Amistad International Park, just 1 km from the border between Panama and Costa Rica. The park is a primary protected area of the rainforest in the Central American Ecological Corridor and has been declared a UNESCO Natural Heritage Site due to its biodiversity and ecological importance. The coffee grown on the farm benefits from its special location in a cloud forest that is home to non-native species and a variety of flora and fauna. The first 130-hectare farm that Eleta acquired was mainly for 20 years from the early 70s, mainly producing vegetables and other crops and livestock. In 1995, the company started a business specializing in coffee, and since then the farm has grown significantly to nearly 420 hectares. Due to its unique location, the owners and staff of the farm pay close attention to the protection of the natural heritage and work to ensure that the Eleta farm is protected as a habitat for many endangered species. The quality of Eleta coffee begins with great attention to harvesting and picking only the most ripe beans. After harvesting, it is transported to the mill on the farm in just a few hours. This commitment is also carried out in the farm's wet mills, which use the latest technology to achieve proper pulp removal and fermentation. The coffee is transported to a floating tank and is divided into unripe or damaged beans and dense, ripe beans. It is then pulped, fermented, washed and transported to the patio for drying. After drying, it is placed in a wooden silo or burlap bag and allowed to rest for 45 to 60 days. Before entering the rest, each lot of coffee is cupped by an experienced copper team for strict quality checks. We will take your order and roast it, so you can always have fresh beans at your fingertips. Please enjoy Panama's proud Typica.