The history of the Specialty Coffee Association of Panama begins in 1996, during the international crisis of low coffee prices. In a moment of economic danger, a visionary group of 7 coffee growers from the Boquete and Volcán areas saw an opportunity in adversity. The association was thus born, with the objective of competing in quality, an approach that has led them to export their coffees worldwide, gaining global recognition for their quality. In the mountains of Boquete, Chiriquí (1,700 masl), lies Finca Lorayne, a family project led by Elia Lorayne Rosas, a coffee grower who has continued the legacy of her grandfather and father. Her management is a reference for female leadership in Panama, combining tradition, innovation, and commitment to gender equity in coffee farming. Furthermore, she works closely with the indigenous Ngäbe Buglé workforce, promoting social development and sustainability. This lot of the Pacamara variety has been processed using the Honey method, where after depulping the cherry, the mucilage is preserved during drying on African beds. For 2 to 3 weeks, the mucilage sugars integrate into the bean, providing sweetness and body. Subsequently, the coffee rests for 90 to 120 days to reach its best expression in the cup. The sensory profile is complex and elegant: floral and fruity fragrance, with notes of chamomile and apple, royal jelly honey, a chocolate base, and a medium finish with hints of raisins or sweet spices. With medium/high acidity and a silky body, this Pacamara reflects the character of Panama's best microlotes.