Visits to 4 Caminos Estate, Black Moon Farm and Altieri Specialty Coffee Farm
Continuing the Day
Wednesday proved to be a day of beautiful coffees, and the afternoon visits across the region continued that momentum.
Our first stop was a brief visit to 4 Caminos Estate where we spent time with Señor Andrés.
A wealth of knowledge, Señor Andrés shared details about the agronomic science applied at the farm, particularly the focus on soil health and natural nutrition for the coffee trees.
One practice he highlighted was the cultivation of California red worms, whose organic waste is used as natural fertiliser. According to Andrés, this approach has contributed to approximately 22% growth in the farm’s coffee plants, demonstrating the importance of careful soil management and natural feeding systems.
During our short stop we cupped four coffees, with one exceptional Catuai lot standing out and becoming one of our selections for the year’s harvest.
Black Moon Farm
Our next stop brought us to Black Moon Farm where we were welcomed by Linda and Hunter.
Their coffees are a testament to the careful management of the farm and continue to stand out for both quality and consistency.
Among the coffees we tasted, an exceptional Chiroso lot particularly impressed us. Its clarity and expression made it an easy decision to once again include it among our selections for the year’s harvest.
Altieri Coffee Farm
The day concluded with a visit to the main hub of Altieri Coffee Farm in Alto Boquete.
It is a strikingly beautiful facility combining a cupping hub, coffee shop and dry mill, creating a welcoming and professional space for both tasting and processing coffees.
Here we cupped two tables — ABRACCIO lots and Altieri lots — selecting both Geishas and other varietal coffees from the lineup.
As throughout the trip, the conversations around the cupping table were as valuable as the coffees themselves.
Our thanks to Roger Pitti and Anna Lyn for their warm welcome and hospitality, and to Leticia who organised our visit and continues to coordinate our orders with the farm.
Field Note
Visits such as these reinforce why spending time at origin remains so valuable.
Each farm approaches coffee from a different perspective — from soil science and plant nutrition, to varietal expression and processing techniques — yet all share the same commitment to improving the quality and understanding of the coffees they produce.
For us, these moments of exchange are essential. They allow us not only to select coffees, but also to continue building the relationships that support each harvest and deepen our understanding of the work behind every cup.