A Journey from Bean to Brew

As a professional surfer, I’ve spent countless hours chasing waves along the sun-drenched coasts of Central America. But this time, I found myself in the lush highlands of Palmira, Panama, trading my surfboard for a coffee bean. My wife and I had heard whispers of a unique coffee experience at Finca Casanga, and we couldn’t resist the allure of diving into the world of coffee roasting.

Our adventure began with a warm welcome from Andi, one of the farm’s owners, who graciously offered to pick us up from our B&B in Boquete. As we drove through the verdant landscape, Andi shared the story of their farm, a tale of passion and dedication to sustainable coffee production. Her enthusiasm was infectious, and by the time we arrived, we were eager to get our hands dirty.

The Art of Coffee Crafting

The tour was a hands-on journey through the entire coffee-making process, from picking the cherries to roasting the beans. Andi and her husband Rick guided us through each step with care and expertise. We started by picking ripe cherries from the trees, a surprisingly meditative task that allowed us to connect with the land.

Next, we moved on to de-pulping the cherries and sorting out the floaters. The rhythmic process of drying and de-husking the beans was both educational and satisfying. As someone who thrives on the rhythm of the ocean, I found a similar sense of flow in the methodical steps of coffee production.

The highlight, of course, was roasting our own beans. Andi, knowing my penchant for a strong espresso roast, showed me how to achieve that deep, rich flavor. The aroma of freshly roasted coffee filled the air, a scent that will forever remind me of this sun-soaked adventure.

Savoring the Fruits of Our Labor

After the roasting, we sat down with Rick for a delightful coffee tasting. He presented a variety of brews, each paired with homemade bread that perfectly complemented the flavors. The Geisha coffee, in particular, was a revelation, its delicate notes dancing on the palate like a perfectly executed surf maneuver.

As we sipped and savored, Andi and Rick shared their innovative approaches to growing and marketing their coffee. Their commitment to quality and sustainability was evident in every cup. Before we left, we couldn’t resist purchasing a few bags of their coffee, knowing that each sip would transport us back to this idyllic farm.

Our day at Finca Casanga was a refreshing detour from the usual surf spots, a reminder that adventure can be found in the most unexpected places. If you ever find yourself in Panama, I highly recommend this coffee experience for a taste of the local culture and a deeper appreciation for the humble coffee bean.