In 2004, Sing and Donia took their first steps into coffee production by purchasing a small plot of land at an altitude of 1,450 meters in the Volcancito area of Boquete, Panama. Over the following years, they established a lasting presence in the Boquete region, dedicating time and effort to gaining in-depth knowledge about cultivating rare coffee varieties. As 2014 approached, they decided to plant Pacamara on a specific plot and harvested their first Pacamara variety coffee in Boquete’s fertile soils.

By 2018, these strategic initiatives had borne fruit, and their meticulous efforts were reflected in exceptional cupping results. Their work extended beyond the typical production cycle of a coffee farm, offering a scientific perspective on coffee cultivation and processing. This approach involved meticulous attention to soil analysis, plant growth processes, harvest timing, and processing methods.

Sing and Donia’s endeavors aim to contribute to the coffee industry while being shaped by scientific care. From the purchase of their land in 2004 to their first harvest in 2018, they have gained significant knowledge not only about flavor but also about the biological and ecological dynamics of coffee plants. This unique effort demonstrates that coffee production is not only a trade but also an avenue for scientific discovery. Their coffee is carefully processed at Don Plinio Ruiz’s coffee mill, leveraging over 40 years of experience and expertise from the former SCA Panama president.

The natural coffee processing method involves drying the coffee cherries under the sun without removing the beans. During this process, the fruit pulp remains in contact with the beans, infusing them with the essence of the fruit. This specialized method is often chosen by producers aiming for high-quality, unique flavor profiles and fruity aromas.

The processing of Pacamara beans grown at Villa Donia Farm is carried out under the guidance of Don Plinio Ruiz through the following steps:

Ripe coffee cherries are carefully hand-picked, and cherries of uniform ripeness are meticulously selected. Damaged or unripe cherries are sorted out to ensure only the best-quality cherries are processed. The selected cherries are thoroughly washed and cleaned, with only intact, mature cherries entering the processing stage. The cherries are then sun-dried or laid out evenly on ventilated platforms for drying. During the initial days, frequent stirring prevents rot and mold. The drying process typically lasts around 20 days, depending on the moisture content of the cherries and environmental factors. As the cherries dry, the fruit pulp undergoes natural fermentation. This fermentation induces chemical changes in the coffee beans, influencing their flavor and aroma profiles. These chemical reactions, driven by microorganisms, break down the cell walls of the beans, releasing components that contribute to the development of various flavors and aromas. The duration and impact of fermentation vary based on the type of coffee beans, the microorganisms involved, and environmental conditions. The fermentation that occurs during natural coffee processing enhances fruity, sweet, or exotic aromas.

The dried cherries’ outer husks are delicately cracked, and the beans are carefully extracted. Any remaining thin layers on the beans’ surfaces are meticulously removed. The processed beans are then graded and sorted by size and quality through precise screening.

The duration of the processing method depends on factors such as the type of coffee cherries, weather conditions, and other variables. This process aims to impart characteristic fruity flavors and a high aroma profile to Pacamara beans, delivering a unique flavor experience.