Projects
Ongoing research and practice. Not another sales catalogue — this is where the work is explained and where it comes from.
Coffee Research & Processing
Working alongside coffee producers to understand what happens between the farm and the cup — designing and documenting processing trials, fermentation, drying, sensory evaluation and the systems needed to make the results reproducible.
CryoBloom
Experimental Panama Geisha lots taken out of their origin and processed under a protocol of our own.
Apiaries and the honey collection
Some fifty hives across four apiaries, between the production of specialty honeys and pollination.
Mead and wines
Meads made from the multifloral honey of our apiaries, and natural wines from tropical fruit.
Chicha
Landrace maize, the microorganisms involved, and the variants of chicha that exist in the country.
Sugar cane
Cane juice, cane honey and raspadura, and the drinks that come out of each.
Palm wine
The one ferment where the vessel is the plant itself: the sap ferments inside the trunk.
Cacao
Where the liqueur's cacao comes from, and the farm on the Santa Fe route where an afternoon was spent among pods.
Fruits of the Isthmus
Surveying and exploring the fruits of the isthmus from border to border: from Darién to Chiriquí and from Azuero to the Santa Fe range, down to the coast and islands of the Guna Yala comarca.
Postcards from Panama
With Oliver Chez: stories, experiences, characters and culture from Panama, from the whole territory.