cappuccino
The Hands Behind Every Harvest
Meet the farmers who bring The Espresso Lab’s vision to life. The artisans of the soil, guardians of quality, and storytellers of origin whose dedication transforms every bean into an experience.
José Franceschi
Carrying forward his family’s legacy, José oversees every stage from harvest to processing. His precision and passion for micro-lots have made Carmen Estate a world-stage favorite.
Amina Tesfaye
One of the pioneering women producers in Sidama, Amina leads a collective of smallholder farmers, focusing on sustainable cultivation and handpicked cherries for exceptional flavor clarity.
Diego Navarro
A third-generation farmer blending traditional Colombian growing methods with modern fermentation techniques, Diego brings caramel-sweet profiles to global recognition.
The Origin Story
A Legacy Rooted in the Highlands
Since the early 1960s, Carmen Estate has thrived under the cool mist and volcanic soil of Panama’s Barú Volcano region. Guided by the Franceschi family’s vision, the estate balances innovation with timeless tradition cultivating beans that embody purity, precision, and place.
The Process
From Seed to Perfection
Every harvest at Carmen Estate follows a meticulous process — from hand-picking only ripe cherries to carefully controlled fermentation and sun drying. Each step preserves the intrinsic sweetness and floral complexity that define its world-renowned lots.
Altitude:
1,700 - 1,850 mProcess:
Fully WashedVarietals:
Catuai, Caturra, GeshaHarvest:
December–MarchMeet Our Producers at Origin
From the highlands of Ethiopia to the misty mountains of Panama, we work hand in hand with celebrated producers around the world who share our passion for precision and dedication to the craft.
Meet Our Producers
Our Lab
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