Poquet Cafelandia Manor in Panama introduces the processing of Rosa Coffee Bean

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Basic information

Farm: Cafelandia Manor

Variety: Pacamara Pacamara

Treatment: washing treatment

Altitude: 1450 to 1500 m above sea level

Owner: Virginia Rojas De Pitty

Town / city: Boquete

Region: Chiriki

Cafelandia Manor Boquete-Panama

Poquet is a small town on the Caldera River, located in the green mountain highlands of Panama in Chiriki, the largest province in the west, about 60 kilometers from the Costa Rican border. From 1200 to 1800 meters above sea level, the climate is cooler than the lowlands, making it an ideal place to grow high-quality coffee. Its scenic location, temperature and natural environment are very popular with Panamanians and attract tourists from all over the world. In addition to tourism, its main industry is still agriculture, especially the cultivation of coffee beans. Bockett is famous for its coffee and is rated as one of the best coffee in the world.

In Spanish, the word Boquete means "gap or opening". It is through this gap that curious gold seekers hike to find a cheaper and faster way to the Pacific Ocean. At the end of the nineteenth century, farmers began to settle the area. By the beginning of the twentieth century, several villages were populated: Lino,Quiel,Bajo Mono,Los Naranjos and Bajo Boquete, which are now the centers of the area. Soon after that, the coffee will be produced.

Many of the 100% Pacamara comes from Finca Cafelandia and is owned by Virginia Rojas de Pitti and Minerva Rojas de Wong. The Rojas family was one of the pioneers in the field of Boquete coffee cultivation and began the coffee tradition in 1900. They inherited the farm from their father Maximo Rojas Arce in 1964, and since then they have been farming the land and continuing their family's coffee-growing tradition.

Cafelandia is located on a beautiful natural plateau in the Volcancito region of the Boquete Valley. The farm is located between 1450 and 1500 meters above sea level near Mount Baru (3475 masl), one of the highest areas in Panama, and is planted with Typica,Criollo,Caturra,Catuai,Geisha and Pacamara. The fertile volcanic soil provides a good nutritional environment for these traditional high-quality varieties. Cool, high-altitude cherries ripen slowly and eventually become a special cup.

Cafferandia was founded 20 days after passing through the founder Century, by Mr. M á ximo Rojas Alsey and his wife, Mrs. Corinne Rovira. Most of the original farmers did not have sugar cane and a small Delapie (sugar factory) and some cows; only a small number of farms were transferred to coffee production. In 1964, the sisters Virginia and Minerva inherited the farm. At first, they began to work according to the traditions they learned from their fathers and grandparents. However, as the specialized coffee movement was introduced to Panama in the 1990s, the sisters slowly gained interest and began to track the movement carefully. Little by little, they turned the 27-hectare farm into coffee.

In 2004, geisha varieties were found to be the "rules of the game" for special coffee. As the variety began to win awards around the world, Virginia was inspired to plant a small number of farms under it in 2006. She also decided to plant Pacamara, which is why she did well in the "Best Coffee in Panama" competition.

These small steps are the first step leading to a comprehensive transformation of the farm. The sisters have invested a lot of resources and energy on the farm and are finally ready to provide excellent products to the world. It is treated equally. Coffee is 100% hand-harvested and processed in small batches to ensure the best attention to quality. On the same day of picking, coffee is manually selected to remove immature and damaged fruit. The siphon system is then used for cleaning and pre-selection, and the iris system separates the dense fruit from the flotation, leaves and pastes. The coffee is then received in the farm mill for less than two hours of pulp, and then selected with density. All first-class (dense) parchment are dry fermented for 16 to 26 hours, depending on the ambient temperature.

After fermentation, the coffee is sent to the washing and selection channel, any remaining mucus is washed in the washing and selection channel, and selected again by density. After it is completely clean, put the parchment on the farm terrace for pre-drying. Four days later, it was transferred to a drying screen, where it was dried and exposed to the sun and wind. If the weather is too wet and cold, coffee may be finished in the bathroom to avoid having to develop with mold.

After drying the coffee to full humidity, move the coffee into a jute bag and rest for 45 days before sending it to the exit of the dry mill.

The Rojas sisters have also been committed to their social responsibility as coffee farmers. They have built practical and clean dormitories for migrant workers and seasonal workers. They also set up gardens and playgrounds for young people living on farms.

Despite the difficulties posed by market price fluctuations and climate change, families continue to drink coffee. SRAS . However, Virgina and Minerva persevere, and in fact, despite the many promises and demands of their families and other businesses, they put all small farms and workers first. They celebrate Christmas on the farm every year, and their workers and seasonal workers come for the harvest. It has been their dream since childhood to be able to do this and make it a reality.