We've visited and cupped at Finca Bernardina since 2023, and we're proud to be among the first to bring Felix's outstanding coffee to Canada.

We recommend these parameters as a starting point:

• Resting time: 3-4 week
• Filter: 1:16-17, 90ºC
• Espresso: 1:2.5-2.7, 92ºC, 30-34s
  

About the process

The cherries were harvested at their optimal ripeness and sorted both manually and by flotation. The drying process took 36 days under the sun on African beds and bastidores. The coffee was then placed in a static drying machine for a couple of hours at a temperature of 40°C to homogenize the lot.

About Finca Bernardina

Finca Bernardina sits within the natural mountain landscape surrounding Parque Internacional La Amistad in Panama, spanning 17 hectares that include untouched forest, secondary forest, and land planted with coffee, fruit, and timber trees. Coffee was first grown here by Iluminada Bernardina in the 1960s, and the farm is now managed by her grandson Felix alongside his father. Conservation is woven into every aspect of how the farm operates: grass and weeds are managed without herbicides, native and beneficial trees are replanted to provide shade and nutrients for the coffee, fauna and flora are actively protected, and native forests are preserved to safeguard the natural water springs the finca depends on. Currently there are 3 people permanently employed on the finca, and during harvest and processing season, this number grows to 25–30.