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.

Lot 870 is a Pacamara nanolot totaling 19.1 kg. The cherries were harvested at peak ripeness and sorted by hand and by flotation before undergoing nine days of extended fermentation in tanks. The coffee was then dried on African beds and bastidores for 32 days under the sun, followed by a short pass through a static drying machine at 40°C to homogenize moisture before milling.

We have visited and cupped coffee at Finca Bernardina for three consecutive years and are proud to be among the first to bring Felix's outstanding coffee to Canada.

Recommendation:
Resting time: 3-4 weeks
Espresso: 1:2.5-2.7, 92c, 30-34s
Filter: 1:16-17, 90c