These beans have a rich sweetness and are juicy with a bright fruit flavor typical of Panama. In the light roast, you can feel a little bluish that is found in the Panamanian terroir, but by adding a certain amount of heat, the sugar sweetness and nuttiness come out. Bajomono Farm is a relatively new farm in Panama. The coffee trees in the garden are in their fourth to sixth years, and they are finally starting to get on the harvest track. The farm is located in the Boquete district in the valley east of the Balu volcano, and the soil is volcanic soil, sandwiched between the Caribbean Sea and the Pacific Ocean, and the influence of a lot of water vapor from the sea flows in, so the climate is rainy and cool. The area is also rich in trees that form the shade tree for coffee, and coffee grows slowly under the shadow created by trees such as tropical fruits. Its characteristic topography and unique climate give it a unique flavor, and the Boquete area is known as one of the best growing areas in Panama, dominating the top competitions such as the COE. At Bahomono Farm, we also focus on the process. The harvested coffee is washed and dried in the sun, then further machine-dried, and finally left to rest for 60 days to produce coffee. This process is said to increase the sweetness of the coffee, resulting in a coffee with a good balance of acidity and sweetness. Panama has many excellent farms with traditions. Therefore, Bajomono Farm, which is newly engaged in coffee cultivation, is one of the farms with the potential to develop in the future through trial and error every day under a rich natural environment. We will roast it to order, so you will always have fresh beans at your fingertips.