{"product_id":"finca-sophia-en1","title":"FINCA SOPHIA EN1","description":"\u003cp\u003eFinca Sophia sits above Nueva Suiza in the Tierras Altas, on the edge of the Parque Internacional La Amistad, looking across at Cerro Punta and Volcán Barú. Willem Boot planted it in 2008 with the founders of Equator Coffees, on a worn out vegetable farm, to find out how high coffee could go in Panama. It took eight years before there was a harvest good enough to sell.\u003c\/p\u003e\u003cp\u003eUp there the soil stays cold, so what falls on it breaks down slowly and the ground never gets rich. The shape of the land and the cloud keep the sun off. Everything grows slowly, which is the whole point, and by the farm's own account it leaves their naturals unusually clean, closer to a washed coffee than a natural has any right to be.\u003c\/p\u003e\u003cp\u003eThe 2026 harvest barely happened. The farm picked \u003cstrong\u003eless than ten percent of what it picked the year before, under 200 kilograms across every lot on the property\u003c\/strong\u003e. Finca Sophia runs on a rough three year rhythm, one large harvest, one very small one, then a year of recovery, and weather can stretch that into two small years back to back. In their words, nature sets the limits, and the goal was never to maximise production.\u003c\/p\u003e\u003cp\u003eWith almost nothing to sell, they did something they had not done before. Rather than quietly divide it among the people they already work with, they put \u003cstrong\u003ethe entire harvest into a single auction\u003c\/strong\u003e, somewhere between 95 and 98 percent of everything the farm grew in 2026, 44 lots and 170 kilograms, released on one evening in July. They called it A Singular Offering, and said plainly that an auction was the only way to share a harvest that small fairly.\u003c\/p\u003e\u003cp\u003eThey also sat out Best of Panama for the first time in years. Most lots came in under five kilos, and entering would have meant blending five to seven of them together to make one competition entry. They decided the smallness was the point and kept every lot separate instead.\u003c\/p\u003e\u003cp\u003eOurs is Essence Natural 1. Essence is their name for the lots that show high grown geisha plainly, variety and elevation and process and nothing in the way. It is a field blend, picked across three days spread over two weeks at the end of January, from the Piedra, Ciprés, Colibrí, Poro, Estación and Baristo plots. Red cherry only. Eight days on raised beds, then eight more in a dark room taking it down to 10.60 percent. The farm cups it at 91.00.\u003c\/p\u003e\u003cp\u003eThree and a half kilos came to us. There were 481 bids on it.\u003c\/p\u003e\u003cp\u003eOn our table it comes out raspberry and passion fruit, with rose through the middle and honeycomb at the end.\u003c\/p\u003e","brand":"Private Auction","offers":[{"title":"20g","offer_id":55721228632403,"sku":null,"price":5170.0,"currency_code":"CZK","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0504\/1946\/6425\/files\/FINCA_SOPHIA.jpg?v=1793697681","url":"https:\/\/mazelabcoffee.com\/products\/finca-sophia-en1","provider":"Mazelab Coffee","version":"1.0","type":"link"}