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Baru Black Mountain is located in the north of Panama in the province of Chiriqui, near the "La Amistad" national park, declared World Heritage by UNESCO. Located at 3800m above sea level, the Baru Volcano overlooks this national park and represents the highest point in the country. It is the very dark volcanic soil of the region which inspired the name of the farm.
Baru Black Mountain belongs to the Spanish Pedro Rodriguez Escribano (Panama Fruits & Coffee Company), a former printing entrepreneur, who after selling his business in Spain, went to Panama where he bought a farm to produce cattle (breeds to meat) ... and a coffee farm! He intended to live from his cattle production and keep his farm only for his leisure and for the pleasure of living in the mountains. However, his daughter married a German, Michael Uhlig, passionate about coffee, which gradually pushed him to produce quality coffee.
This is how the company started to export coffee from Panama. The Baru Black Mountain Estate plantation is located halfway between the towns of Rio Sereno and Volcan, between 1,300 and 1,500 meters above sea level, not far from the Costa Rican border. Coffee is harvested only by hand and selectively. The company innovated with a system for drying coffee by dehydration, with a system of African beds inside an oven. The parches are kept in the dark for better conservation.
Last year, Marjorie Canjura, a collaborator of one of our importers, who is an agricultural engineer and who supports our producers in improving the quality of their coffees, visited the Barú Black Mountain plantation. The objective of his visit was to support the preparation of processes that had never been carried out on the farm: the nature process and the honey process. This coffee was prepared by nature in the following way.
The cherries were picked at maturity. An ideal place has been found for laying African beds, thus having good ventilation and sufficient exposure to sunlight. The coffee was dried in a thin layer and turned over several times a day. Each evening, the cherries were covered with protection to prevent moisture from entering the cherry. This process took approximately 1 month.