Margoth Fuentes

Farm:  Maya Coffee Estate
Country:  Panama
Region:  Boquete
Elevation:  1.500 M.A.S.L.
Varietals:   Giesha, Catuai, Pacamara




Margoth Fuentes, along with her husband Mario Guillen, has cultivated the enchanting "Maya Coffee Estate" in Alto Jaramillo, Panama, since 1988. Spanning 6 hectares with an elevation of 1500 to 1690 meters above sea level, the estate hosts around 10,000 coffee plants, primarily Geisha and Pacamara varieties. Both Margoth and Mario are deeply rooted in coffee traditions from their childhood. Their lives are interwoven with the aromatic world of coffee, passed down through generations. Coffee isn't just their livelihood; it's a daily ritual of devotion. The Maya Coffee Estate, purchased in 1988 by Margoth's parents-in-law, Abelardo Guillen and Celvy Sittón de Guillén, is a testament to their vision. The couple's decision in 2015 to renew the plantation marked a pivotal turning point. The estate was gradually replanted with young coffee plants, showcasing their dedication to coffee cultivation. From meticulous harvesting to precise processing, Margoth and Mario lead the process. Cherries are collected, measured, and carefully inspected, ensuring perfection. Beyond coffee, the estate thrives with ecological harmony, embracing biologically-friendly methods and eschewing chemical interventions. The Maya Coffee Estate is more than just a farm; it's where passion and innovation intertwine. This dynamic couple partnered with Creativa, a novel business model, orchestrating the entire process from roasting to selling. Their coffee journey is a celebration of passion, tradition, and growth, embodied in the tapestry of Maya Coffee Estate by Margoth Fuentes and Mario Guillen.



Chilled Cherry

The perfect addition to any coffee lover’s collection. Our first variant is the one you already know, using the natural process. After leaving the tanks, the coffee is dried with its cherry intact. This creates a sweet and fruity taste that’s perfect for those who prefer a lighter, more refreshing coffee. Our wet mill is located in Dolega, a district of Chiriquí, where temperatures range between 20° to 35° Celsius. For this reason, our expert craftsmen created a process where we could extend the fermentation period without damaging the embryo and avoiding alcoholic notes. The tanks are lined with jackets that enable the flow of cool water, so the cherries are kept at a stable, cool temperature.


Chilled Cherry Washed

Our second and new variant is Chilled Cherry Washed, starting the process with fully ripe natural cherries. After leaving the tanks, the coffee is depulped and then dried. We add inoculants and yeast during the drying process to  achieve sweeter profiles. This results in a rich and complex flavor that’s perfect for those who prefer a stronger, fuller, and creamier-bodied coffee  with citric-tartaric acidity. So, whether you’re a fan of light and fruity or rich and complex, Chilled Cherry has something for everyone.


Splash Cheery

The coffee that’s been crafted with the utmost care and attention to detail. Splash is made using a unique process of fermentation, resulting in a truly unique taste that’s perfect for coffee lovers. Using only the finest cherries, Splash undergoes a depulping and goes through a short aerobic fermentation process of just 24 to 48 hours, ensuring that the coffee retains its natural flavor and aroma. And that’s not all - our expert craftsmen also add a special blend of lactic acid bacteria to further enhance the richness and complexity of the coffee. The result is a profile where we aim to highlight the terroir of Panama’s volcanic soil as well as the characteristics of the Geisha and Catuai varieties. If you are more into the classic and elegant profile, give it a try and discover the traditional flavors of Panama.


Intrinsic Cherry

The coffee that’s taking the industry by storm! Our expert craftsmen have spent years perfecting the art of coffee-making, and the result is a coffee that’s unlike any other. Intrinsic Cherry is a natural coffee that undergoes a short fermentation process. After floating the cherries and quality analysis, the coffee is left to ferment overnight in aerobic conditions. The next day, the drying process begins. This process is carefully monitored to ensure that the coffee develops a silky body, phosphoric acidity, and delicious flavors of yellow fruits. In 2023, we’re taking Intrinsic Cherry to the next level. We’re reducing the acidity of this profile, allowing us to enhance the coffee’s description and develop even greater complexity. The result is a coffee that’s even smoother, richer, and more delicious than ever before!


Dynamic Cherry

The coffee that’s changing the game! Our expert coffee makers have created a coffee that’s not only delicious but also unique in its creation process. Dynamic Cherry undergoes an anaerobic fermentation in cherry between 72 to 96 hours in large blue tanks with air traps. This process allows the release of gases accumulated during the fermentation, which promotes the growth of yeast and lactic acid bacteria. This meticulous process produces a coffee with a profile of red fruits, silky and round body, and malic acidity. So, if you’re looking for a coffee that’s dynamic, complex, and full of body, look no further than Dynamic Cherry. With its unique profile and expert craftsmanship, it’s the perfect addition to any coffee lover’s collection.