Varietal: Catuai, Caturra
Farm: Finca Santa Teresa
Altitude: 1,550 masl
Certification: Direct Trade
Cupping Notes: Cherry Cola, Banana Bread, Honey, Floral
Recommended Roast: City to Full City+
Good For: Pour Over, Auto Drip, Full Immersion, Blends
Description: Finca Santa Teresa (FST) is a coffee farm and mill nestled high in the cloud forest near the Volcán Barú; Panama’s highest peak, adjacent to La Amistad National Park, a UNESCO World Heritage Site. The Farm occupies 237 acres of stunning forest between 1400-1900m above sea level.
A regular finalist in the Best of Panama competition, with more than a dozen awards in the last decade, FST produces a range of premium specialty coffees, including Gesha, Caturra, Catuai and Pacamara varietals.
The Farm’s terroir – rich volcanic soils, high altitude, weather systems driven by the Pacific and Atlantic and a series of ridges and valleys – makes for incredible coffee.
This is a mature plot situated at 1550 masl which has a lot of shade from surrounding trees, including ‘Poro’ (Erythrina poeppigian) trees.These tropical evergreen trees produce a high level of nitrogen which help to improve the rate of soil mineralization.
Once handpicked, the cherries are processed at the FST mill. To achieve this washed process the cherries are sorted straight after picking and are then placed into water floatation tanks, where floating fruit is removed, leaving only the dense cherries. Next the pulping process begins – the fruit flesh is mechanically removed from the bean, the mucilage layer remains intact at this stage. The beans are then placed into a large tank of water where fermentation occurs – the natural enzyme created will result in the removal of the mucilage. The coffee is then washed again and the next day the drying process on raised drying beds will begin. The coffee will take between 8 to 12 days to dry.
We love this one. With notes of cherry cola and banana bread, sweetness of honey, and a floral tea-like quality it’s like an elevated version of a daily drinker.