Region: Paso Ancho, Chiriquí, Panama Farm: Santamaría Estate Coffee Producer: Edwin Santamaria Altitude: 1564-1946 masl Harvest: 2025 Varietal: Centroamericano Process: Natural Lot: oma Lot Notes: Orange, Dried Apricot, Plum, Sugarcane, Round & Sweet Roasted by: Loring S7 Roasted for: Filter  Size: 150g Shipping: We send out orders within 7 days after roasting, please click here for more details. About the farm The Santamaría Estate Coffee farm is located in Paso Ancho, Tierras Altas District, Chiriquí of Panama. The coffee is planted between the elevation of 1564 and 1946 masl. The total farm area is 120 ha of which 60 ha are planted with Caturra, Typica and Geisha. The soils have special volcanic characteristics and together with certain amount of rainfall per year, coffee planted in the farm has very special aroma, acidity and body. Santamaría Estate Coffee was taken into operation in 1950 by its founder Don Urbano Santamaría who established the coffee plantations to sell to the Martins family, the owner of the Finca La Florentina S.A., situated in the neighbourhood of the property of Ing. Santamaría. He began planting tall Arabica varieties like Criollo, Bourbon and Mundo Novo at a density of 1800 seedlings per hectare. In 1980, Don José Luis Santamaría continued with the farming practices and maintenance of the estate. He began to plant low tree but high-yielding variety such as Caturra, which has become predominant variety on the farm and currently accounts for 80% of its production. In the 1990s, Ing. Edwin Santamaría took over the management of the farm and bring a new dynamic to it, improving the planting and production processes that helped to increase productivity and significantly improved coffee quality. It is already the third generation of coffee farmers devoted to their work. Due to the introduction of the Caturra on the farm, the planting density had been increased to 3600 seedlings per hectare as Caturra was replanted in between tall varieties. This produced a unique combination in all lots, and at that time this diversity resulted in high-quality coffee and improved production per hectare.