Café Princesa Janca derives from the arabica variation, as most coffees do. We take our coffee processing seriously, which is why we are constantly investing in coffee tasting sessions in order to improve quality and to monitor our performance in the months prior to the harvest, where much of the hard work is done in the field.

Our secret is that we have kept it traditional, we utilize the traditional washed process, which are simple, yet effective practices that were used by coffee industry pioneers for decades. We plant our coffee in mountainous areas, by the skirts of the Volcan Barú, covered by centennial trees, which provide our plants with a stable climate at an average altitude of 1,400-1,600 meters above sea level. This would not be possible without our experienced work force.

We aim to guarantee that our coffee remains shade grown, this way we contribute to forest conservation and to preserve the rich biodiversity of the region Did you know that a hectare of shade grown coffee produces around 60 daily lbs of oxygen daily and that coffee plantations are the home to an incredible variety of local and migratory birds as well as to a variety of insects?

To get to this point of quality, a number of factors have come into play: altitude, climate and raining precision, which strengthens coffee plants if these happen in a moderated fashion, as coffee needs friendly weather to prevent its "Coffea Arabiga" flowers from falling to continue with optimal production levels. In our micro-weather conditions, coffee flowers produce cherries in around 9 months.


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