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This Arabica blend mixes the Typica and Catuai varieties, which is a result of the cross between the Caturra and Mundo Novo varieties from Brazil. Catuai in Guarani language means "very good", it maintains a medium-sized, round fruit with a compact and highly productive plant. Cultivated at 1,600m high in Jaramillo, Boquete, Chiriquí, Panama. The natural process is done by hand-picking the coffee cherries at their optimal ripe state with their ruby garnet color in the case of the red variety since it also ripens in yellow. They are then deposited on mesh beds for 3 weeks where, after fermenting and slowly drying the pulp around the bean, it goes to the pulper to deposit the beans again on the mesh beds for another week until the bean's moisture level drops to 11%, a safety level to prevent the development of fungi and allow the coffee to be stored for a minimum of 1 month in the warehouse. This natural process, so laborious compared to the washed process that only requires 3 to 4 days for coffee bean drying, results in a more complex cup in aromas as the bean has been in contact with the pulp for 3 weeks. The medium roast gives an intense and spicy flavor. We recommend using a burr grinder and infusing the ground coffee for 3 to 4 minutes at 92-95C.