Café Don Benjie – Yellow Catuaí Natural Whole Bean Coffee

Café & Aroma Roasters

At C&A Roasters, we are the creative lab of Café & Aroma—a space where the craft of roasting meets bold experimentation.

Here, we carefully roast each batch and explore new ways to highlight flavor profiles, blending science, passion, and innovation.

We regularly launch limited-edition single origins and blends designed for you to experience unique combinations of thoughtfully selected varieties.

At C&A Roasters, we don’t just follow formulas—we reinvent them. Each blend is born from our desire to create something truly exceptional.

“We roast with magic to bring out the very best in every bean.”

The De Dianous family arrived in Boquete in 1914, where Gabriel de Dianous bought the first farm in Bajo Mono.
The first owner of the “Café Don Benjie Estate” farm was a Lady of North American origin who was one of the first pioneers in Boquete.
Dr. Renan Esquivel, renowned pediatrician and former Minister of Health bought the farm in the 1980s. As a nature enthusiast, he planted several species of exotic trees and plants, among other different varieties of coffee, and today all this resource that brings beauty to the farm.
Messrs. Stefan A. Müller and José Benjamín de Dianous H. They bought the farm in 2011 and since then they are planting different varieties of coffee such as Geisha, Typica, Caturra, Catuai, Maragogipe, Pacamara, Bourbones and SL28. The coffees are carefully harvest by variety and processed with different methods such as: washed, natural, anaerobic, carbonic, etc.
The plantation is managed in a nature-friendly way, preserving the flora and fauna of this beautiful farm in Bajo Mono Boquete. Good agricultural practices and worker welfare are important pillars within the Café Don Benjie Estate philosophy.
The farm is located at altitudes between 1400 to 1600 masl and has an area of 30 Hectare of which 23 Hectare are planted with coffee and fruit trees. The rest are forests and protected areas.
The clear waters of the Caldera River border the farm for 1.5 km and contribute to the microclimate of the Bajo Mono region, one of the ideal regions for producing specialty coffee.