Written by Chuck Pfahler My favorite coffee right now is our Panama Baru India High. The coffee grows in the Boquete region on the Anselmito Estate, which offers beautiful views of the Baru Volcano as well as the main square in the small town of Boquete. The coffee itself has a beautifully balanced body with tart acidity that melts into sweet caramel tones. But this isn’t why I love this coffee… This year has been a big year for Panama. This past...

Meet Chuck, La Terza’s original founder! What is your role at La Terza? Chuck is the original founder of La Terza and is now a coffee instructor and researcher for us. As he says, “I pretty much do a combination of everything relating to the coffee. Every day is different.”He works with numerous accounts, trains aspiring roasters and baristas, and is our coffee class teacher. He says, “The beauty of being able to work in every aspect of the company is that...

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Last month, we received our latest arrival of our Direct Trade Nicaraguan coffee. The farmers managed to put together for us a very limited amount of pulped natural coffee in addition to their washed coffee offering. After a bit of experimentation with ratios, we’ve finally landed on the right balance of pulped natural and washed coffee for our single origin espresso blend. The coffee we bring in from this coop is a wet-processed or “washed” coffee. That means that during the...

We are pleased to announce the arrival of our very first Geisha coffee. What is Geisha and what makes it so special? Geisha is a coffee varietal named after the small Ethiopian town, Gesha, where it was first harvested. From Ethiopia, it made its journey through Tanzania, Kenya, Costa Rica, Panama and is even showing up in places like Honduras and Colombia. The Geisha plants themselves stand out because of their width, large elliptical berries and the strong perfumed scent...