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Our Coffee

Varietals

Geisha

Geisha is a tall tree and the new leaves or buds can be green and/or bronze. This is a low yield tree with high quality. Currently, considered one of the best in the coffee world. This tree is tolerant to coffee leaf rust but susceptible to nematodes and coffee berry disease.

Panamanian Geisha is an exotic coffee with unique jasmine aroma, peach flavor and refreshing acidity. This is one of the most expensive coffees sold in the Specialty Coffee market.

Currently, we have planted 29,600 plants and in the nursery 3,213 seedlings.

Catuai

Catuai is a hybrid plant derived from crossing the Mundo Novo and Caturra varietals from Brazil.

Phenotypically, it is a dwarf and compact plant. The lateral branches form a closed angle with the main stem and it has short internodes. The new leaves or buds are green, the adult leaves have a rounded shape and are bright. Due to its structure, Catuai are plants that are very resistant to the wind and strong rains.

In terms of quality, Catuai is a very versatile coffee with a sweet characteristic.

Caturra

Caturra is a natural mutation of the Bourbon variety.

Phenotypically, it is a dwarf tree with a thick stem with few main branches but with abundant secondary branches and short internodes. The leaves are large and broad. The new leaves and buds are green.

In terms of quality, it is recognized by its well-pronounced acidity related to citric or lemony flavor notes. As with many other varietals, Caturra’s flavor notes can be improved by managing a good fertilization program.

Currently, the majority of our Caturra is in a young stage, expected to be producing in three years.

Bourbon

Bourbon is considered by many as a varietal of its own.

Phenotypically, this is recognized as a tall tree, with broad leaves and relatively small fruits. The tree shows a slight conical shape compared to Typica. It has more abundant branches with a narrower angle and the new leaves are green. This tree has a wider leaf than typical with wavier edges. Because of its tall size, it is more susceptible to strong winds which makes it necessary to be planted in suitable areas.

This varietal is recognized by its bright acidity, with a winey and sweet aftertaste.

Currently, less than 1% of our producing trees are Bourbon, but we have 5,000 seedlings in our nursery to be planted.

Typica

Typica is considered for many as the main Arabica coffee varietal.

Typica is a tall tree with a conical shape and branches that create a 50 – 70 degree angle towards the vertical stem. The first leaf is bronze color, and has long internodes. This plant has a low yield potential, very high susceptibility to coffee leaf rust but produces high quality beans.

All the efforts to invest in planting Typica are rewarded by an excellent cup profile. Depending on the altitude you can find Typica coffees with intense acidity, floral notes and very sweet aftertastes.

Currently, we have less than 1% of Typica coffee in production.  43,538 young plants have been planted and 23,137 seedlings are in our nursery.

Pacamara

Pacamara is a cross between Maragogype and Pacas which originated in El Salvador.  This is a plant of small size, short internodes and high productivity, with fruits and large leaves of the Maragogype type. The cherries are big and the seeds are large and oval in shape.

Discover Our Coffee Estates

Farms in Production

Cuatro Caminos

8.25 Acres
1,350 Meters Altitude
100% Planted

Acquired: January 2015

Coffee Available Now

Varietals:

Catuai

Loma de los Cedros

19.25 Acres
1,500 Meters Altitude
100% Planted

Acquired: March 2015

Coffee Available Now

Varietals:

Catuai – Geisha – Typica – Bourbon

Doña Linda

12.3 Acres
1,400 Meters Altitude
100% Planted

Acquired: September 2016

Coffee Available Now

Varietals:

Catuai

Farms in Development

Horqueta 1

23.3 Acres
1,500 Meters Altitude
100% Planted

Acquired: June 2015

1st Harvest Cycle: 2019-2020

Varietals:

Geisha – Typica – Caturra – Pacamara

Horqueta 2

20.5 Acres
1,700 Meters Altitude
100% Planted

Acquired: December 2015

1st Harvest Cycle: 2020-2021

Varietals:

Geisha – Catuai – Typica

Horqueta 3

16.3 Acres
1,580 Meters Altitude
100% Planted

Acquired: March 2016

1st Harvest Cycle: 2020-2021

Varietals:

Catuai – Pacamara

La India

41.5 Acres
1,684 Meters Altitude
64% Planted

Acquired: September 2016

1st Harvest Cycle: 2021-2022

Varietals:

Geisha – Typica

Jaramillo Region

81.4 Acres
1,800 Meters Altitude
100% Planted

Acquired: October 2016

1st Harvest Cycle: 2020-2021

Varietals

Caturra – Typica – Catuai – Geisha

Our Post-Harvest Processes

Before the coffee is ready to be roasted, it goes through a series of processes in the mill.

These processes allow us to have green coffee as the final product. In the very beginning of the coffee history,

the main way to process this fruit was the “natural” process. Basically, because it requires less equipment.

Let´s start with the natural process. It refers specifically to a coffee that once it has been harvested, it is directly submitted to be dried with the pulp. Once it is dried, it goes through the hulling process in order to remove all the dried pulp, mucilage and parchment.

In our company, once we harvest the ripe cherries, we take them to the wet mill, where we wash and classify the cherries by density in the mechanical siphon. The final product consists of two batches of first class cherries, one with the higher density and another of lower density.  The lower density batch is considered a lower class coffee and processed separately.

 In the washed process, the pulp and mucilage is mechanically removed before submitting the coffee to the drying stage.

As in the natural process, we process the coffee cherries in the mechanical siphon in order to wash and classify the coffee fruit by density. Instead of going directly to the drying stage, as in the natural process, this coffee follows a different route. The higher density fruits go through a second classification system that removes the remaining unripe cherries. Then, the coffee is depulped and the mucilage is removed mechanically.

 The wind is another responsible for the soil erosion, because of that we plant different trees that work as wind barrier to reduce this impact.

Actually, we are using “corpachi” it grows quickly and bend with wind without breaking.

Traceability

At ICFC, we developed and manage our own Traceability System. Since the very beginning in 2016, we have constantly improved and adapted our proprietary Traceability System with new technologies and strategies.

From the Seed

The Traceability System is a set of established procedures that allow us to know the history, location and trajectory of the coffee along the entire value chain. We manage data from the very beginning starting in our nursery by knowing the origin of our coffees seeds, farms, treatments received on the farms, processing in the mill and storage. Additionally, we keep records of our quality control protocols that we apply to each batch of specialty coffee we produce.

On the Farms

On each farm, we keep a record of all the activities done during each growing cycle. This includes a fertilization program based on plantation age, agricultural activities such as pruning, shade control, weed control, planting of coffee trees and shade trees and harvest protocols, among other activities. All this information is added weekly to our traceability database.

During Processing

From the farm, the harvested coffee goes directly into our own proprietary wet and dry mill. Before the processing starts, we register the origin, varietal and harvest date. During the processing (whether it is natural of washed) the coffee is monitored to ensure the quality of the process.

Professionally Stored

After being dried, the coffee goes directly to our storage, where each batch receives a unique code that provides us with information regarding the origin of the coffee, the varietal, the process at the mill and the storage date. This coding system allows ICFC to treat each lot separately and allows more rigorous quality control. With this system, we can consistently and reliably meet your demands for specialty coffee.