Our story
From origin to your cup
One farm in Toabré, three generations, and a variety nobody took seriously.
The evolution of the origin
“The inspiration for this project comes from Bonifacio, a man who understood farming not as a business, but as an act of absolute respect for the land. After 8 years of independent research, I decided to take that essence and carry it further. Through high-precision processes I recovered and refined a fine specialty Robusta — a misunderstood variety that has become an exceptional cup.”
Rescuing a tradition that was destined to disappear
History
It began in Caño de San Miguel, Coclé, when Don Bonifacio worked the land to grow his own food and planted his first coffee crop. At the time, farmers in the area grew only Caracolillo — Peaberry, as it is known.
Coffee became the family's work, selling ripe cherries and leaving a legacy to the generations that followed. That is how the Robusta was born: new land brought not only greater production, but variety.
In pursuit of an excellent cup
How it is made
Natural process
We account for the soil, and for beans free of defects, ripened to their peak and picked by hand to hold a standard. We sun-dry the whole ripe cherry, skin on, in solar dryers — which is what preserves the full body and the high caffeine.
Unlike industrial production, where vast machines do most of the work, here the farmer's own hand still shows.
Sustainability
The farm is a genuinely essential space for the area's wildlife and biodiversity. That is why every step is carried out through ecological, environmentally friendly systems.
Caring for the land isn't a campaign: it is the condition for there being a next harvest at all.
The product
Roasted in small batches
Café Bonifacio is the result of hard work and an honest love for this drink — care poured into every step of how it is made.
85.75 SCA points, zero defects. Every bag is a specific lot, from one farm and one harvest — traceable from origin to your cup.
See the coffee