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Los Lajones Estate is located in the South West slopes of the Baru Volcano Natural Reserve between 1870 and 2,350 masl., with around 40 hectares of coffee plantation and 100 hectares of primary tropical cloud forest, this unique place brings all the terroir from one the highest biodiversity coffee farms in Panama. Los Lajones was one of first organic certified Panama coffee farms in 2004, even we are not using the certification for several years all our agronomical and farming practices are 100% ecological and environmental friendly to preserve our main treasure …nature. 4.- Graciano Cruz Landero is Los Lajones Estate owner, a Zamorano agronomist with working experience in research plant pathology and microbiology applied to agriculture production in several crops including coffee. Also with a MBA from INCAE ( Harvard extension for LatinAmerica). Working as a coffee consultant in many countries including Ethiopia, Colombia, Peru, Brasil, Central America, Taiwan mainly teaching and training coffee farmers about improve quality focus in harvesting, processing and drying systems. One his most important inputs in the specialty coffee industry was the development of Honey Process Coffee, which is base in pulping ripe coffee cherries without using water and 100% sundried in african beds. This new technique or coffee processing method without using water became more and more popular through the years until it became a new coffee category in the specialty coffee production worldwide and avoid the pollution of water in at the origin producing countries. Actually our main concept for farming at Los Lajones Estate / HiU Farms is that any coffee lot produce is treated and processed as a coffee to compete at BOP competition which improve every year or team skills to get a better quality standard in our all production. Trying to preserve the environment and get in our coffees the unique characteristics from our farm Terroir at each of the varieties growing inner plantation. 5.- Los Lajones Bambu Geisha area from the farm was planted in 2008 between 1970 to 2000 masl, all under native native shade trees mainly oaks, which naturally is a amazing soil full of native micorrizes and fungus as other microorganisms that bring the original terroir to our cup of coffee. Our trees could reach up to 3 meters high so all the harvesting is done using lathers to collect cherries on the top of the trees. All the plantation is farm in a ecological way with using chemical pesticides and which biological pest control and using organic fertilizers or compost and small amounts conventional fertilizers so we can keep the balance with natural conditions of the farm. 6.- Los Lajones washingtonianos processing is done on site on each area of the plantation trying to don’t give more than 5 hours between harvesting and pulping cherries. After pulping we are fermenting for 24 hours the pulped beans in 300 liters tanks with water and washed with the same water use for fermenting saving any waste of water. All the fermentation and washing p[rocess is donde at 2000 masl so the fermentation because the low temperatures from the forest makes a slow cold fermentation process. We are using between 0.5 to 1 liter of fresh water for kg of green beans processed. After that the washed humid parchments are put in african drying beds for a 100% sun drying for a period between 10 to 15 days and then storage on site for 45 to 60 days before taking the dry parchment to the dry milling.