Juicy and exotic coffee from the Farm series, roasted for filter coffee. Microlot from Los Lajones estate, owned by Graciano Cruz. Lots of tropical fruit notes and milk chocolate aftertaste. This was the very first coffee we bought in 2010. Los Lajones is a well-known farm situated in the micro-region known as Cañas Verdes high on the hills of Volcán Barú, owned by Graciano Cruz. Our coffee is processed using traditional dry processing (natural). Ripe coffee cherries are dried on raised “African” beds for approx 14-20 day until they reach a humidity level of 11,5 %. The resulting cup of our lot is extremely sweet and complex without the unwanted alcohol and acetic flavours, usually connected with coffees dry processed in regions with higher humidity. Farm Coffee Series Farm coffee family is the core of our offering. Seasonal specialty coffee lots grown and processed by producers with whom doubleshot has been fostering strong long-term relationships. Uncompromising respect to nature, people and coffee translated into final cup. Los Lajones and Emporium In 2010 we spent almost a year working on Finca Los Lajones. Since then, we return to this beautiful place every year during the harvest to pick the best lots from both Emporium farm and Los Lajones. Finca Los Lajones is situated in the elevation of 1800-2000 masl, therefore belonging to the highest elevation farms in Central America. In the lower part of the farm, you will find caturra and catuai varieties shaded by old Inga trees. Upper part is the owner’s pride – a world unique garden of young geisha shrubs growing in symbiosis with bamboo trees. Sustainability first Los Lajones is the first Organic Certified farm in Panama. Moreover, there is absolutely no water used during the coffee processing. Majority of the coffee pickers are members of the Ngöbe-Buglé ethnic minority. They receive approx. 25 % above the usual price for practicing selective picking. Current crop This coffee comes from March 2024 crop. We chose several microlots of different varities - geisha, catuaí and typica. All lots were processed using traditional natural method. This particular lot is a mix of yellow and red catuaí. Freshly picked cherries and spread on elevated African beds and dried for 20-30 days until they reach 11,5% of humidity.