Country: PanamaRegion: VolcánVarietal: CatuaiFarm: Finca Santa TeresaProcess: WashedAltitude: 1,450-1,550 maslCertification: Direct TradeCupping Notes: Black Tea, Lime, Red AppleRecommended Roast:City to Full City+
Good For:Pour Over, Auto Drip, Full Immersion, Blends
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.
With trees planted 9 years ago, this plot is situated at 1450 – 1550 MASL and enjoys a good deal of sun year-round. The cherries are handpicked and 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, floating fruit is removed, leaving only dense coffee 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.
With tasting notes of black tea, lime, and red apple, this is a coffee that manages to be refreshing, even when hot.