About the Coffee
Grown on the nutrient-rich volcanic slopes of Volcán Barú by the renowned Garrido family (Mama Cata), El Palomar balances sustainable farming with next-generation varietal innovation. H1 Centroamericano is a celebrated F1 hybrid pairing the high disease resistance of T5296 with the refined floral complexity of Rume Sudan. Expect an expressive cup brimming with white flowers, juicy tropical sweetness, and a silky honey finish.
Mama Cata
Mama Cata is one of the most iconic estates under the Mama Cata
Mama Cata is one of the most iconic estates under the Garrido family, situated in the renowned Alto Quiel micro-region of Boquete, Panama, at an altitude of approximately 1,500 to 1,750 meters. Dating back to 1911, it is among the oldest coffee farms in Panama. Following its acquisition and revitalization by the Garrido family in the 1990s, the estate gradually emerged as a benchmark of Panamanian specialty coffee.
Perched on the highlands surrounding the Volcán Barú, Mama Cata benefits from fertile volcanic soils, abundant mist, and pronounced diurnal temperature swings. The farm primarily cultivates Geisha, Caturra, and Catuai, and is also celebrated as the birthplace of the legendary Mokkita variety.
The Garrido family began farming coffee in Boquete in 1959. Today, the operations are led by second-generation growers Gissell Garrido and Liliana Garrido. In addition to Mama Cata, the family manages several other farms—including El Palomar, Volcancito, Margarita Village, and Los Rosales—and consistently achieves outstanding accolades in prestigious international competitions, notably Best of Panama., situated in the renowned Alto Quiel micro-region of Boquete, Panama, at an altitude of approximately 1,500 to 1,750 meters. Dating back to 1911, it is among the oldest coffee farms in Panama. Following its acquisition and revitalization by the Garrido family in the 1990s, the estate gradually emerged as a benchmark of Panamanian specialty coffee.
Perched on the highlands surrounding the Volcán Barú, Mama Cata benefits from fertile volcanic soils, abundant mist, and pronounced diurnal temperature swings. The farm primarily cultivates Geisha, Caturra, and Catuai, and is also celebrated as the birthplace of the legendary Mokkita variety.
The Garrido family began farming coffee in Boquete in 1959. Today, the operations are led by second-generation growers Gissell Garrido and Liliana Garrido. In addition to Mama Cata, the family manages several other farms—including El Palomar, Volcancito, Margarita Village, and Los Rosales—and consistently achieves outstanding accolades in prestigious international competitions, notably Best of Panama.
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Acidity explanation:
When customers ask us to recommend beans, the number one question is about flavor, and the number two is “Is this acidic?”
First of all, the feeling of the acidity varies from person to person. Once I met two guests. A said he would like to drink acid coffee, while B said he would not drink acid coffee. So I made a Natural Yirgacheffe Blue Donkey for them. A said that it was too acidic, and B said that it was okay. It is clear that there are individual differences in the sensitivity of acidity.
Since there are individual differences, is there any criterion for reference?
We generally use several fruits to make the evaluation from the least acidic to the most acidic. From 1~5 is strawberry jam, grapes, apples, oranges, lemons. So that the scores of relative acidity can help the consumers with a reference in purchasing.
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KaKaLove cafe note:
1. One bag of 8 oz coffee bean,with the exception of high price or rare coffee beans of 4oz bag.
2. Suggested aging days: light roast-level 15 days, medium-light roast-level 15 days, medium roast-level 10 days, medium-dark roast-level 8 days,dark roast-level 8 days.
3. Unopened bag of coffee beans stored in cool, sun block condition and the expiration of the period of 12 months. Best if used in 30-60 days after opening.
4. The coffee bag use one-way-valve.
5. The one-way-valve sticker can be torn off and removable. We use this sticker,because we are afraid that the aroma of the coffee beans will run away during the shipping process.
