"A delicate and refreshing cup, opening with the zesty brightness of grapefruit and the aromatic elegance of perfumed lemon. Notes of green tea bring a soft, calming freshness, while white floral accents lift the finish with grace and purity."
José Benjamin de Dianous, famously known as Don Benjie, alongside Stefan Arwed Muller, acquired Hacienda Bajo Mano in 2011. Nestled in the highlands of Boquete in Panama’s Chiriquí Province, the estate spans 33 hectares and is situated along the Caldera River within the Barú Volcano valley. Positioned at an altitude between 1,400 to 1,550 meters above sea level, the farm benefits from rich volcanic soils, abundant spring water, and a unique weather phenomenon called Bajareque—a mist that creates ideal microclimates for coffee cultivation.
The estate’s founders have placed a strong emphasis on cultivating high-quality specialty coffee while also prioritizing sustainable farming practices and environmental stewardship.
As part of their commitment to sustainability and social responsibility, Hacienda Bajo Mano provides meaningful employment to the local indigenous community. The farm not only sets a high bar for cultivation and processing but also contributes to the region's economic development through job creation and environmentally conscious initiatives.
This particular lot is processed using an Eco Mill system, where water usage is carefully minimized—even for washed coffees—through the integration of an anaerobic maceration method. Ripe cherries are handpicked at peak maturity and placed in sealed fermentation reactors for four days. To maintain a stable, cool temperature, cold river water is poured over the reactors daily at noon. This slow maceration process develops complex flavors while preserving the coffee’s clarity.
On the fifth day, the cherries are depulped and undergo an additional two-day fermentation before being washed. The coffee is then laid on raised drying beds, where it is dried naturally until the moisture content reaches 11%. The result is a clean and vibrant cup that reflects the meticulous processing and dedication to quality that define Hacienda Bajo Mano’s approach to specialty coffee.
Variety : Geisha
Process : Anaerobic Washed
Altitude : 1500 masl
Origin : Boquete