Blog

Bonifacio Blog

Origin stories, brew guides, and the science behind specialty Robusta.

Guides

How to choose coffee for your café, restaurant or office in Panama

Serving good coffee isn't just buying good beans — it's choosing the right supplier. An honest guide for businesses in Panama: what to ask, how to work out your true cost per cup, what volume you actually need, and the warning signs that a supplier will let you down.

Jul 12, 2026

Origin

Specialty coffee from Panama: beyond Geisha

When the world thinks of Panamanian coffee, it thinks of Geisha. But the story is just beginning — and it has an unexpected chapter in the mountains of Coclé.

Jul 11, 2026

Guides

Robusta vs. Arabica: the honest comparison

It is not that one is good and the other bad. They are two different species with different strengths. Here is what really separates them.

Jul 11, 2026

Recipes

How to brew your Bonifacio: a method-by-method guide

Great beans can be ruined in the brewing. Here is the essentials to get the best from a fine Robusta — moka pot, espresso, French press and cold brew.

Jul 11, 2026

Guides

Specialty Robusta is real — and it changes what you think about coffee

You were taught Robusta is cheap coffee. But Robusta grown to specialty standards — like our Toabré lot at 85.75 SCA points — breaks the myth. Here is what makes it different.

Jul 11, 2026