Blend of these three Arabica varieties cultivated at 1,600m altitude in Hornito, Chiriquí, Panama. The natural process is carried out by hand harvesting the coffee cherries when they are perfectly ripe with a ruby garnet color in the case of the red varieties, as others also ripen in yellow, orange or pink. They are then placed on mesh beds for 3 weeks where, after fermenting and slowly drying the pulp around the bean, it is passed through the pulper to deposit the depulped beans back on the mesh beds for another week until the moisture content reaches 11%, a safe 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, which is much more laborious compared to the washed process that only requires 3 to 4 days for drying the coffee beans, results in a more complex cup with aromas due to the bean being in contact with the pulp for 3 weeks. This triple roast blend involves three roasts, mimicking the typical campfire roast, in which the green coffee is slowly roasted in a copper pan over charcoal for approximately 20 minutes. Thanks to the movement of the wooden paddle, three different roasts are achieved: cinnamon, medium, and high, creating a very characteristic balance and flavor of Central American rural coffee. We recommend using a burr grinder and brewing the ground coffee for 3 to 4 minutes at 92-95C.