Country: Panama
Region: Santa Clara
Process:José-Raúl Pittí
Varietal: Catuai & Caturra
Process: Washed
Altitude: 1,400 - 1,550 MASL
Cupping Notes: Apricot, Red Wine, Vanilla Wafer, Honey
Recommended Roast:City to Full City
Good For:Pour Over, Auto Drip, Espresso

Description: This lot comprises three well-established plots situated between 1,400 and 1,550 MASL. Brooklyn is planted with shade-grown Caturra, Joanna is a Catuai plot with trees that receive more sun, and the Summer Caturra plot isn’t planted with shade trees, but receives less sunlight due to where it’s situated on the mountainside. To achieve this washed process the cherries are sorted straight after picking and are then placed into water floatation tanks to remove “floaters”, which are less dense cherries. Next the pulping process begins — the skin of the fruit is mechanically removed from the bean, and then cherries are placed in fermentation tanks. During the fermentation process a natural enzyme occurs that aids in the removal of the mucilage. The coffee is then washed again and the next day taken to raised beds to begin drying where it stays for about 12 days.

This lot coming from three plots on FST produces a cup profile that we’ve come to recognize and love from the fantastic quality practices of the farm: balancing fruitiness, acidity, and sweetness perfectly. We get a subtle sweetness upfront that reminds us of a sweet red wine, fruitiness of Apricot, and a linger of Vanilla Wafers and Honey.