Finca Esther Panama - SL34 Natural & Washed
In this special pack, you will receive 1 bag of 100g of SL34 washed and 1 bag of 100g of SL34 Natural:
Finca Esther
Perched at 1,550 meters on the lush slopes of the Barú Volcano, Finca Esther is part of the Mas Cafe Panama family of specialty coffee farms in Boquete, Chiriquí. Led by Martín Santos Chávez and Esther Leung, the farm is dedicated to cultivating Geisha and SL34 varietals of exceptional quality.
Rich volcanic soil, pure mountain air, and a vibrant ecosystem come together to create a distinctive terroir - the perfect environment for growing extraordinary coffee. Each harvest reflects Mas Cafe’s commitment to innovation, sustainability, and the craft of exceptional flavour.
About Mas Cafe
Born in the lush highlands of Boquete, Panama, Mas Cafe was founded in 2002 by Esther Leung and Martin Santos Chavez. At a time when many farmers were abandoning their coffee farms, they became passionate advocates reviving neglected land and preserving Boquete’s rich coffee heritage.
What began as a commitment to restore soil and plants has grown into several thriving, sustainable farms, including Finca Minerva, Finca Esther, and El Salto, where coffee trees flourish alongside native fruiting trees and local wildlife.
Today, Mas Cafe continues its mission: nurturing exceptional coffees, protecting the ecosystem, and exploring new varietals to share with the world.
SL34 Natural
Every cherry is harvested at full ripeness and carefully sorted to remove underripe or damaged fruit. The cherries are then floated in water to eliminate any remaining defects, ensuring only dense, high-quality coffee moves forward.
The whole fruit is dried slowly on raised beds for 28 days, allowing the sugars and fruit characteristics to concentrate naturally. Once the ideal moisture level is reached, the coffee rests in the warehouse before being hulled and meticulously sorted.
SL34 Washed
Every cherry is hand-picked at peak ripeness. After careful pulping and floating to remove defective beans, the coffee undergoes a two-day fermentation. The mucilage is washed away, and the beans are dried slowly on raised beds for 20 days, followed by an additional two months in parchment. Finally, they’re hulled and meticulously sorted, resulting in a clean and refined cup.