The two main coffee regions in Panama are Boquete and Volcan. We got to visit this farm (Cafe Ruiz) in Boquete this year and pick out this lot. Met the farmer Plinio Ruiz (he is crazy!) and hung out for the day. What I've found with Panama is that all of them are a bit pricey, but some lots boring and more like a Nicaragua whereas some lots are well worth the money -- floral and sweet and a little fruity on par with a really nice Costa Rica. So obviously we picked out a stellar one for you! Don't be fooled by the generic-looking burlap bag they put it it.
We roast this like a fancy Costa Rica microlot and keep it quite light. 6 degrees past the ending of the first cracks. Keep it out of the 2nd cracks. Even as you approach 2nd cracks, the bean has lost a lot of what makes it special. We are getting brown sugar sweetness, hints of mango, full caramelly body, and no bitterness or sour. If you like microlot El Salvador and Costa Rican washed process coffees, you'll really dig this one -- and you'll want to roast it pretty much under the same roasting curve and end points that you use for those beans.
US Arrival: August 2019
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