The Jacaranda plot is around 20 years old, faces the sun, and is surrounded by fruit trees (lemons and loquats). This top of this plot sits at 1,550 MASL. Brooklyn is also a well-established plot at FST. The coffee here grows up to 1,500 MASL under a canopy of natural shade.
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 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 is a unique one on the cupping table, it was the most floral and tea-like of the fresh FST coffees this year, something that we love out of high-grown Panamanian coffees.
We get notes of Oolong Tea, Lemon, Florals, and Vanilla