Margoth Fuentes - Panama Creativa Coffee District
Region: El Boquete
Altitude: 1500 masl
Process: Chilled Cherry
Varietal: Catuai
We taste: Kiwi, Ripe Mango, Sparkling
Margoth Fuentes
Margoth Fuentes, along with her husband Mario Guillen, has cultivated the enchanting "Maya Coffee Estate" in Alto Jaramillo, Panama, since 1988. Spanning 6 hectares with an elevation of 1500 to 1690 meters above sea level, the estate hosts around 10,000 coffee plants, primarily Geisha and Pacamara varieties. Both Margoth and Mario are deeply rooted in coffee traditions from their childhood. Their lives are interwoven with the aromatic world of coffee, passed down through generations. Coffee isn't just their livelihood; it's a daily ritual of devotion. The Maya Coffee Estate, purchased in 1988 by Margoth's parents-in-law, Abelardo Guillen and Celvy Sittón de Guillén, is a testament to their vision. The couple's decision in 2015 to renew the plantation marked a pivotal turning point. The estate was gradually replanted with young coffee plants, showcasing their dedication to coffee cultivation. From meticulous harvesting to precise processing, Margoth and Mario lead the process. Cherries are collected, measured, and carefully inspected, ensuring perfection. Beyond coffee, the estate thrives with ecological harmony, embracing biologically-friendly methods and eschewing chemical interventions. The Maya Coffee Estate is more than just a farm; it's where passion and innovation intertwine. This dynamic couple partnered with Creativa, a novel business model, orchestrating the entire process from roasting to selling. Their coffee journey is a celebration of passion, tradition, and growth, embodied in the tapestry of Maya Coffee Estate by Margoth Fuentes and Mario Guillen.
Chilled Cherry
This alternative process uses the natural process. After leaving the tanks, the coffee is dried with its cherry intact. This creates a sweet and fruity taste that’s perfect for those who prefer a lighter, more refreshing coffee. The wet mill is located in Dolega, a district of Chiriquí, where temperatures range between 20° to 35° Celsius. For this reason, expert craftsmen created a process where they could extend the fermentation period without damaging the embryo and avoiding alcoholic notes. The tanks are lined with jackets that enable the flow of cool water, so the cherries are kept at a stable, cool temperature.
In the Cup
This coffee is such a great example of cold fermented coffee, with bright green fruit flavors. When hot, the aromatics are both sweet and tart. On first sip, we get the deep rich sweetness of perfectly ripe mango, with the kiwi acidity lingering and complimenting the sparkling mouthfeel. As it cools, notes of guava and green apple come through, with a crisp and structured acidity. Overall this coffee is a great foray into appreciating acidity in a balanced, sweet, and approachable cup of coffee.
Region: El Boquete
Altitude: 1500 masl
Process: Chilled Cherry
Varietal: Catuai
We taste: Kiwi, Ripe Mango, Sparkling
Margoth Fuentes
Margoth Fuentes, along with her husband Mario Guillen, has cultivated the enchanting "Maya Coffee Estate" in Alto Jaramillo, Panama, since 1988. Spanning 6 hectares with an elevation of 1500 to 1690 meters above sea level, the estate hosts around 10,000 coffee plants, primarily Geisha and Pacamara varieties. Both Margoth and Mario are deeply rooted in coffee traditions from their childhood. Their lives are interwoven with the aromatic world of coffee, passed down through generations. Coffee isn't just their livelihood; it's a daily ritual of devotion. The Maya Coffee Estate, purchased in 1988 by Margoth's parents-in-law, Abelardo Guillen and Celvy Sittón de Guillén, is a testament to their vision. The couple's decision in 2015 to renew the plantation marked a pivotal turning point. The estate was gradually replanted with young coffee plants, showcasing their dedication to coffee cultivation. From meticulous harvesting to precise processing, Margoth and Mario lead the process. Cherries are collected, measured, and carefully inspected, ensuring perfection. Beyond coffee, the estate thrives with ecological harmony, embracing biologically-friendly methods and eschewing chemical interventions. The Maya Coffee Estate is more than just a farm; it's where passion and innovation intertwine. This dynamic couple partnered with Creativa, a novel business model, orchestrating the entire process from roasting to selling. Their coffee journey is a celebration of passion, tradition, and growth, embodied in the tapestry of Maya Coffee Estate by Margoth Fuentes and Mario Guillen.
Chilled Cherry
This alternative process uses the natural process. After leaving the tanks, the coffee is dried with its cherry intact. This creates a sweet and fruity taste that’s perfect for those who prefer a lighter, more refreshing coffee. The wet mill is located in Dolega, a district of Chiriquí, where temperatures range between 20° to 35° Celsius. For this reason, expert craftsmen created a process where they could extend the fermentation period without damaging the embryo and avoiding alcoholic notes. The tanks are lined with jackets that enable the flow of cool water, so the cherries are kept at a stable, cool temperature.
In the Cup
This coffee is such a great example of cold fermented coffee, with bright green fruit flavors. When hot, the aromatics are both sweet and tart. On first sip, we get the deep rich sweetness of perfectly ripe mango, with the kiwi acidity lingering and complimenting the sparkling mouthfeel. As it cools, notes of guava and green apple come through, with a crisp and structured acidity. Overall this coffee is a great foray into appreciating acidity in a balanced, sweet, and approachable cup of coffee.
Region: El Boquete
Altitude: 1500 masl
Process: Chilled Cherry
Varietal: Catuai
We taste: Kiwi, Ripe Mango, Sparkling
Margoth Fuentes
Margoth Fuentes, along with her husband Mario Guillen, has cultivated the enchanting "Maya Coffee Estate" in Alto Jaramillo, Panama, since 1988. Spanning 6 hectares with an elevation of 1500 to 1690 meters above sea level, the estate hosts around 10,000 coffee plants, primarily Geisha and Pacamara varieties. Both Margoth and Mario are deeply rooted in coffee traditions from their childhood. Their lives are interwoven with the aromatic world of coffee, passed down through generations. Coffee isn't just their livelihood; it's a daily ritual of devotion. The Maya Coffee Estate, purchased in 1988 by Margoth's parents-in-law, Abelardo Guillen and Celvy Sittón de Guillén, is a testament to their vision. The couple's decision in 2015 to renew the plantation marked a pivotal turning point. The estate was gradually replanted with young coffee plants, showcasing their dedication to coffee cultivation. From meticulous harvesting to precise processing, Margoth and Mario lead the process. Cherries are collected, measured, and carefully inspected, ensuring perfection. Beyond coffee, the estate thrives with ecological harmony, embracing biologically-friendly methods and eschewing chemical interventions. The Maya Coffee Estate is more than just a farm; it's where passion and innovation intertwine. This dynamic couple partnered with Creativa, a novel business model, orchestrating the entire process from roasting to selling. Their coffee journey is a celebration of passion, tradition, and growth, embodied in the tapestry of Maya Coffee Estate by Margoth Fuentes and Mario Guillen.
Chilled Cherry
This alternative process uses the natural process. After leaving the tanks, the coffee is dried with its cherry intact. This creates a sweet and fruity taste that’s perfect for those who prefer a lighter, more refreshing coffee. The wet mill is located in Dolega, a district of Chiriquí, where temperatures range between 20° to 35° Celsius. For this reason, expert craftsmen created a process where they could extend the fermentation period without damaging the embryo and avoiding alcoholic notes. The tanks are lined with jackets that enable the flow of cool water, so the cherries are kept at a stable, cool temperature.
In the Cup
This coffee is such a great example of cold fermented coffee, with bright green fruit flavors. When hot, the aromatics are both sweet and tart. On first sip, we get the deep rich sweetness of perfectly ripe mango, with the kiwi acidity lingering and complimenting the sparkling mouthfeel. As it cools, notes of guava and green apple come through, with a crisp and structured acidity. Overall this coffee is a great foray into appreciating acidity in a balanced, sweet, and approachable cup of coffee.