The Baru Volcano is the highest mountain in Panama and has a surreal beauty. Orchids naturally grow in the wild, rainbows are always present, everything is a lush green, and it has a jungle-like feel to it. Bidwatchers, hikers, anthropologists, photographers, etc all enjoy the beauty of Baru Volcan.
Of course the coffee grown on the mountain is fantastic as well. Think of it as a Costa Rica, it has that balanced acidity, citrus undertone, and pleasant coffee taste. But it has an extra layer of complexity. Red apple, raisin, apricot, brown sugar, and flashes of other flavors appear and disappear as the coffee changes temperature while you're sipping at your mug.
Keep it out of the 2nd cracks. Even as you approach 2nd cracks, the bean has lost a lot of what makes it special. You really only want to take it about 25-50 seconds past the 1st cracks. On the lighter side of that range you get a tart coffee (but not grassy) where the apple and apricot flavors are pronounced and the acidity is on the higher end. Take it to the dark side of that range and you have more of the brown sugar, dried fruit flavors with a muted acidity. Right in the middle of it is our favorite -- it has a butter pecan/toffee sweetness covering a tart apple with medium zippy acidity. Very pleasant aftertaste, and overall, it tastes like normal coffee -- this isn't a natural processed fruit bomb or a bright citrus Kenya. This is just a really high end complex Central American coffee. 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 May 2016
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