Hacienda Barbara sits in the volcanic highlands of Boquete, Panama, where elevations of 1200 to 2100 m.a.s.l., fertile volcanic soil, and favourable weather create ideal terroir for growing coffee. Guided by Hunter Tedman, the estate reflects a commitment to long-term excellence in balance with the natural environment.

This Pacamara coffee was fermented with yeast for 12 hours, then pulped, washed, and dried on vertical dryers at 40°C for 7 days.