Hacienda Barbara Los Brujos - Limited Release

Farm Info

Producer: Rogers Family

Region: Potrerillos, Boquete

Altitude: 1,200 - 1,800m above sea level

Varietals: Pacamara

Hacienda Bárbara Los Brujos (frequently referred to as Las Brujas) is the third and newest farm integrated into the Hacienda Bárbara estate by the Rogers Family. Guided by agronomist Hunter Tedman and Linda Arauz, it has quickly gained recognition for introducing highly distinctive micro-terroir profiles to Panama's specialty coffee scene.

Terroir & Microclimate

The farm is situated in the Potrerillos region of Boquete, Panama, directly at the base of the south face of the Barú Volcano with an altitude between 1,200 and 1,800 meters above sea level. As it is completely sheltered from the region's harsh northern winds, it experiences a unique, humid tropical rainforest microclimate. This produces a more distinctive, powerful cup style compared to traditional high-wind Boquete farms.

Cultivation & Environment

True to the estate's sustainable principles, 50% of the property is preserved as a natural forest reserve. and the farm also operates with an entirely bird-friendly philosophy and strictly avoids chemical insecticides. The varieties grown at Los Brujos include Geisha, Pacamara, Catuai, and Yellow Bourbon.

Noteworthy Achievements

The very first time a lot from this specific farm was entered into the Best of Panama competition (2022), a Pacamara lot named "Mrs. Barbara" ranked 5th place in the Varietals category and fetched over $100/lb at auction.

Origin

Panama’s coffee history began in the late 19th century when European settlers introduced plants to the high-altitude Chiriquí province, specifically Boquete. Initially, production was small-scale and overshadowed by neighbors. The industry shifted to high-end specialty, propelled by the 2004 discovery of the Geisha variety's unique, tea-like profile, making it one of the world's most expensive and celebrated coffees.

• Late 19th Century (Origin): Coffee cultivation began, with early farms starting near the coast before moving to the high-altitude, volcanic, and shade-grown conditions of Chiriquí (Boquete, Volcán, and Renacimiento).
• 1960s-70s (The Geisha Arrival): The rare Geisha variety, originating from Ethiopia via Costa Rica, was brought to Panama, initially for its disease resistance.
• 1990s (Specialty Focus): The Specialty Coffee Association of Panama (SCAP) was established, focusing on quality over quantity.
• 2004 (The Turning Point): Hacienda La Esmeralda showcased a washed Geisha in the "Best of Panama" competition, breaking records and revolutionizing the specialty market with its distinct floral and fruit notes.
• Present (Global Recognition): Panama is now known as a premier producer of specialty coffee, with Geisha beans frequently setting auction records in the "Best of Panama" competition.

Key Aspects of Panamanian Coffee

• Climate and geography High altitudes (1,000 to 2,100 meters), nutrient-rich volcanic soil, and a unique microclimate in Chiriquí contribute to its distinct flavor.
• Indigenous Involvement: The Ngöbe and Buglé tribes play a significant role in the production and harvesting of coffee in the Chiriquí and Bocas del Toro regions.
• Sustainability and Innovation: Many producers focus on bird-friendly, sustainable shade-grown methods and advanced techniques like anaerobic fermentation.