Creme brulee, lemon curd, and honey.
Hailing from Boquete, Panama, the Arauz Estate family farm sits tall and proud on the slopes of Panama's highest mountain, Volcan Baru. Cherry here thrives in rich volcanic soil supported by a biodiverse microclimate.
Estate evolution: Purchased in 2002, Arauz Estate has evolved from a handful of neglected coffee plants to 20 hectares of thriving land, with 9 hectares dedicated to shaded arabica coffee. Led by Owner-President Edwin Arauz and managed by his dedicated family, the Arauz family are committed to the highest quality standards, growing and processing delicious ethical and environmentally sustainable coffee.
Processing Methods: Arauz Estate employs three distinct processing methods—Dry (Natural), Wet (Washed), and Semi-Dry (Pulped Naturals).
Washed Catuai: The washing process at Arauz Estate is a delicate process that involves peeling, washing, and sun-drying, culminating in the removal of parchment. Many coffee pros believe that the fully washed process is the best way to discover the unique expression of the region and its terroir (environmental factors that affect a crop's phenotype, including unique environment, farming practices and specific growth habitats).
Storage and Export: Arauz Estate processed green beans are stored with the utmost care, critically controlling moisture and avoiding exposure to light. This meticulous storage allows their coffee to remain exceptional for longer! While most of Arauz Estate coffee embarks on international journeys, a portion is reserved for local roasting and retail sales (because you've gotta know your product!)