What Makes This Coffee Special?

This Nano Lot is a small, meticulously produced batch – meaning every step, from picking to processing, is handled with precision to highlight the most vibrant flavours in your cup.

The Dynamic Cherry process is a multi-stage fermentation method designed to enhance complexity:

• Careful Selection & Washing – Only perfectly ripe cherries are used.
• Climate Stabilization – Helps maintain balance in the beans.
• Anaerobic Fermentation – 120 hours of controlled fermentation for deeper flavour development.
• Mucilage Fermentation – Further enhances acidity and fruitiness.
• Slow Drying – 789 hours of gradual drying to lock in complexity.
• Aging – Rested for two months before export for stability and clarity.

ALVARO HEILBRON & THE REGION

Alvaro Heilbron is a passionate coffee producer who saw the potential in Panama’s highlands and committed himself to crafting exceptional small-batch coffees. His journey began with a love for the land and the culture of Boquete, leading him to establish Millo Verde Coffee Estates in 2018. With a keen focus on quality and innovation, Alvaro collaborates with some of the best processing minds in Panama, including the team at Creativa Coffee District, to develop unique flavour profiles like this one.

Boquete, Panama, is one of the world’s most celebrated coffee-growing regions, thanks to its rich volcanic soil, high altitude, and unique Bajareque mist – a fine mountain drizzle that helps slow down cherry maturation, allowing for deeper flavour development.

Creativa Coffee District, where this coffee was processed, is redefining fermentation in coffee. They work closely with producers and the Ngöbe-Buglé indigenous communities, ensuring sustainable practices and preserving the deep agricultural traditions of the region.

A Thought for Your Sip

Great coffee is more than just a drink – it’s a journey from soil to cup, shaped by climate, craftsmanship, and culture.

Take a moment to enjoy the layers of flavour, the story behind the beans, and the care that went into every step of its creation.

V60 Recipe

Dose: 16 g
Water: 260 g (ratio ~1:16.25)
Temp: 94°C
Grind: Medium, 400–450 microns, fine table-salt texture

Brew method

• Bloom with 32 g, gentle swirl, 30 sec.
• At 0:30, pour steadily to 150 g.
• At 1:30, top up to 260 g.
• Drawdown target: 2:45-3:15

Why this approach

The extra heat and contact time amplify Alvaro’s natural fruit sweetness and juicy body while keeping the finish clean. This coffee benefits from a touch more energy, letting the cherry-pineapple profile come through boldly.

Water recommendation (UAE)

Use moderate-hardness water like Al Ain or Mai Dubai, which supports sweetness and body without dulling acidity. (read our blog post for more info)