Stefan muller

Hacienda Bajo Mono
Bajo Mono
1400-1600 M.A.S.L
Typica, Bourbons, Maragogipes, Pacamara



In the picturesque region of Bajo Mono, Panama, lies Hacienda Bajo Mono, also known as Café Don Benjie. This corner of coffee paradise is the magnum opus of Stefan Arwed Müller, a 58-year-old man who, along with his family, has poured his soul and passion into 30 hectares of fertile land. Of these, 24 are solely dedicated to coffee cultivation, home to some 75,000 plants of diverse ages and varieties. From the beloved Geisha to the ancient Typica, Bourbons, and Maragogipes, Stefan has not only preserved the coffee legacy but has also enriched it.

Stefan began his journey in the coffee industry six years ago, and for him, it all boils down to one word: passion. The estate was a somewhat serendipitous acquisition, through his father-in-law Benjamin de Dianous, a friend of the former owners. Although the land was quite abandoned, Stefan and his wife saw its intrinsic potential and beauty and decided to take on the challenge of transforming it.

Under the meticulous administration of Emilio Omar Rios and the cultivation oversight of Erick Turner, the estate has a carefully choreographed cycle that begins each November and extends until March. Coffee cherries are meticulously measured and floated before being processed, ensuring a top-quality product.

But Stefan is not a man to do things by halves. Sustainability is a key objective for the estate, with plans to use coffee pulp in the creation of organic fertilizers and a declared aversion to insecticides. Moreover, he employs seven people from the community permanently and expands the workforce during the harvest season, often involving the workers' wives to improve family income.

The creative spirit of the Müller family goes beyond coffee cultivation. Their daughter, Natalie, a talented fashion designer and artist, and Stefan Arwed, with his skill in painting and photography, add a unique dimension to the estate. They have even designed the estate's logo and are getting involved in the marketing of the coffee.

The estate also harbors a variety of other crops, from avocados and oranges to yabuticaba and chirimoya, with plans to particularly expand in avocado cultivation.

At the heart of all this lies the unique alliance of coffee and art. For the Müller family, each enhances the other: coffee, in its complexity and richness, and art, in its capacity to express and evoke emotions. Stefan sums it up best when he says that art exists to express feelings, to connect, and to identify ideas and dreams. And his coffee, as he describes it, is a rainbow: an explosion of flavors and aromas that make life, undoubtedly, less boring.

With every sip of coffee that comes from Hacienda Bajo Mono, one can feel not just the rich flavors and aromas, but also the passion, dedication, and art that form the very essence of this impressive Panamanian estate. It's an experience in itself, and definitely something to celebrate.




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.