More information

This Arabica blend mixes the Caturra and Typica varieties, two very different varieties, with the Caturra being more compact and round, while the Typica is larger and oval. Grown at 1,600m altitude in Jaramillo, Boquete, Chiriquí, Panama. The washed process is done by hand-picking the coffee cherries at their optimal ripe state with a ruby garnet color in the case of the red variety, as it also ripens in yellow. Then they are deposited into the pulper to remove the pulp from the beans and once depulped, the mucilage is extracted with water, to then deposit the beans on mesh beds for 3-4 days until the moisture content of the beans drops to 11%, a safe level to prevent fungus development and allow the coffee to be stored for a minimum of 1 month in the warehouse. This is the most common process due to the quick drying of the beans. The medium roast preserves the original aromas provided by the terroir and the care of the plant without the use of pesticides or fungicides, relying on natural fertilizers. We recommend using a burr grinder and infusing the ground coffee for 3 to 4 minutes at 92-95C.