PANAMA Finca La Vanguardia Pacamara Natural
Description
Natural Processing; SCA Score: 87 pts.
Surprising taste with notes of tropical fruits, cocoa, floral hints, and orange peel
The Ruíz-Araúz family began working with coffee plantations in the town of Palmira, Boquete district, in 1979. However, Don Plinio Ruíz González had been involved in coffee cultivation since the 1930s, on a small farm located in the Jaramillo Arriba region of Boquete.
Starting in 1964, Don Plinio began expanding his coffee business, and together with Doña Elisa, he chose the Palmira area to further develop this endeavor. They weren’t just looking for fertile land—they sought a location suitable for processing and drying coffee. Their farm in Jaramillo was often covered in a persistent fine mist, locally known as bajareque, which made it difficult to dry high-quality coffee lots. Quality has always been a central concern for the Ruíz family, which is why they searched for a more appropriate site for this crucial stage of production.
Over time, they acquired several plantations, one of the smallest being Finca La Vanguardia. Its name pays tribute to Don Plinio Sr.’s mother, who named her largest farm in Palo Alto “La Vanguardia,” near the area where the Kotowa farm is located today.
Since 2021, Don Plinio Ruíz Jr. and his family have been cultivating Pacamara and Red Catuai varieties at Finca La Vanguardia. The coffee produced here boasts a pleasant and balanced aromatic profile. Although the farm sits at a moderate altitude of 1,100 meters above sea level, careful agricultural practices and sun-drying methods have yielded remarkable results across several lots.
Pacamara is a unique coffee variety, developed through a hybridization program in El Salvador in the 1950s. It’s a cross between two Arabica varieties: Pacas (a compact mutation of Bourbon) and Maragogipe (known for its exceptionally large beans). This combination was designed to merge cup quality with productivity and impressive bean size.
Pacamara beans are notably large, giving them a distinctive appearance and the ability to develop complex aromatic profiles. Coffee from this variety is often described as vibrant, with floral and fruity notes, and hints of chocolate, raw almonds, hazelnuts, or sour cherry jam. The flavor is intense yet balanced, with refined acidity and a velvety texture.
Pacamara has exceptional quality potential when cultivated at high altitudes, making it ideal for regions like Boquete, Panama. However, the plant is sensitive to diseases such as coffee leaf rust and fruit rot, which requires careful agricultural management.
Panamanian coffee is internationally renowned for its aromatic complexity and ideal growing conditions. The Boquete region, in particular, is considered one of the most prestigious coffee-producing areas in the world, thanks to its unique microclimate, volcanic soils, and high elevations. Panama is the birthplace of the Geisha variety—one of the most celebrated and award-winning coffees—known for its floral notes, refined sweetness, and vibrant acidity.
Panamanian producers place a strong emphasis on innovation, sustainability, and artisanal processing methods, all of which contribute to the country’s reputation for excellence in the global coffee market.