Panama Brooklyn Honey - Green - Bodhi Leaf Coffee Traders

Panama Brooklyn Honey - Green

Country: Panama
Region: Santa Clara
Process:José-Raúl Pittí
Varietal: Caturra
Process: Honey
Altitude: 1,400 - 1,500 MASL
Cupping Notes: Raspberry, Baking Spices, Ice Cream
Recommended Roast:City to Full City
Good For:Pour Over, Auto Drip, Espresso

Description: Brooklyn is a well-established plot sitting at 1,400-1,500 MASL at Finca Santa Teresa (FST). The coffee is grown under a canopy of natural shade, with trees including the ‘Poro(Erythrina poeppigian) trees. Not only do these tropical evergreen trees provide the coffee with protection from the sun, they also help prevent soil erosion and their leaves provide natural fertilizer. To produce this honey lot, cherries are picked when fully ripe, and skins are pulped right before laying out on raised beds, under the high altitude sun. Honey’s at FST are turned frequently as the sweet honey mucilage develops and absorbs into the surface of the beans. The result is a unique sweetness along with the high-altitude sweetness.

As with most Honey processed coffee from Panama, Lot 27 from the Brooklyn plot is something special. Up front you get a pop of Fresh Raspberry and a complimenting note of Baking Spices while it lingers with the sweetness of silky mouthfeel of Vanilla Ice Cream.

Customer Reviews

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J
John Stew
Be careful if using a Behmor Roaster!

I've been roasting with a Behmor 1600+ for 5 years now with about 500 roasts under my belt. For the first time ever, this coffee actually caused my chaff to catch on fire with each of my 6 roasts (378g x 6). I have roasted coffee that has produced heavy amounts of chaff in the past but had never exprienced that before. I don't know if the bean had something foreign on the surface or what was happening. Like many naturally processed coffees, the uniformity of the finished product was all over the map (under roasted, over roasted and perfectly roast).

All that being said, the finished product was very good and reminded me of some of the coffees that I had sampled when I visited Boquete Panama in 2009.


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