KNIFE Coffee | Boquette Catuai - Panama

KNIFE Coffee — Cut Through the Ordinary.

Meet KNIFE Coffee, our first signature coffees — crafted in collaboration with our good friends at Epoch Chemistry, one of Canada’s finest roasters. We’ve teamed up to bring you small-batch coffee that’s as intentional and precise as the knives we stand behind.

Each lot is sourced from dedicated farmers and producers, then roasted by Epoch Chemistry to highlight clean sweetness, layered clarity, and a finish that lingers — never bitter, always honest.

This is our first coffee, roasted together with our friends at Epoch Chemistry. Small-batch, carefully sourced, and roasted to bring out clean sweetness, gentle acidity, and a balanced cup that’s easy to come back to, day after day.

It’s coffee for early mornings in the kitchen, slow afternoons at home, or that quiet moment before service starts. Nothing too fancy — just good beans, good roasting, and good people behind it.

Sharp, balanced, and true — just like a good knife.

KNIFE Coffee x Epoch Chemistry. Sharp, balanced, and true — just like a good knife.

Stay tuned for many more beans to come as we continue to collaborate with our close friends from Moncton.

Located in the Volcan Baru area of Panama between two national forest parks, the award-winning Bambito Estate is crossed by two mountain ridges from East to West.

These ridges protect the coffee trees from the summer north winds.The north part of the estate has less solar exposure, more shade and humidity and consistently produces top quality coffee. The slightly cooler temperatures combined with the growing elevation leads to coffee cherries that mature slowly, which increases density.

This specific lot comprises Caturra and Catuai varieties and is grown at an elevation that ranges between 1650 and 1800 meters above sea level.

Bambito Estate is a multigenerational project, as notable for its placement in Best of Panama competitions as it is for its dedication to the workers the family employs, the people who live nearby, and the environment in which the farm is situated.

Process: Bambito uses a mechanical demucilager for wet processing, which explains that trait, as there tends to be some mucilage left behind when drying the coffee.

Brewing notes and tips from Hayley:

Conical Brewer (Cafec Flower / V60 / Origami)

1:17 / 100°C

15g in - 255g out 

Medium Coarse Grind

Bloom 51g / 45 secs

4 pours 51g each / 10 sec pause per pour 

Total time : 3 mins