Coffee Origin : Panama, Boquete

Coffee Species : Arabica

Coffee Varietal : Tipica, Caturra, Catuai

Coffee Elevation : 1,300 - 2,000m

Coffee Farm/ Producers : Camiseta Estate

Coffee Roasting Date, Roaster 4/19/2018

Coffee Processing : Fully washed, sun and machine-dried

The beans have the aroma of nougat, chocolate ganache, allspice, orange blossom, pecan praline, leather, tobacco, black apple, black cardamom, Himalayan pink salt, dried fig, peach jam, frankincense, milo wood, dried bell pepper, sundried tomato, sassafras root, and longon

The grounds have the fragrance of vanillin, peach jam, allspice, pecan praline, leather, tobacco, milk chocolate, fig preserve, lemon pith, latex, yeast, frankincense, clove, magnolia, and caramel.

CUPPING

The aroma is of burnt sugar, nougat, chocolate fudge, allspice, orange blossom honey, praline, tobacco, dried fig, Bosc pear, black cardamom, Himalayan pink salt, soil, cherry wood, magnolia, wheat germ, molasses, tamarind, and sun-dried tomato

This is a medium-bodied coffee that has a velvety smooth texture with a thick syrupy finish that lingers in the back that’s slick

This has a bright and malic acidity that is much like lemon pith and a rainy smith apple together. It does have lingering juicy feel but is dirty and dry

The flavors of this coffee are of granny smith apple, Eureka lemon nth, frankincense, black cardamom, Himalayan pink salt, milo wood, dried bell pepper, sundried tomato, sassafras root, nougat, tobacco, fig preserve, Caracara orange, cherry blossom honey, black tea, bergamot, magnolia, Asian pear, and dark chocolate fudge

As it cools notes of honey and vanillin develop alone with caramel and cream

AEROPRESS

The aroma is of allspice, praline, tobacco, dried fig, black cardamom, soil, cherry wood, and molasses

The body weak and is like dirty water with a lingering sour black tea note

The acidity is very low with a bergamot or yuzu tartness that has little depth to it

The flavors of the cup are of black cardamom, yuzu, soil, leather, prune, hickory wood, sundried tomato, sassafras root, lemon pith, latex, yeast, and marrion berry

CUPPING

The aroma is of golden raisin, magnolia, caramel, jasmine, vanillin, peach blossom, Cassia cinnamon, sandalwood, bottle brush, white miso paste, tamarind, loquat, raw cane sugar, white miso, gooseberry, fresh tobacco, and oolong

This Is a full body coffee that is creamy and thick with a velvety texture that sits in the back heavy

This has a bright and tart formwork acidity that is of citrus and does linger with a very slow tapering to a malic acidity like of granny smith apple

The flavors of this coffee are of kumquat, lilac, fresh tobacco, sandalwood, white miso, peach blossom, kombu, toasted black walnut, burnt caramel, granny smith apple, allspice, clove, dried Marionberry, Caracara orange, vanillin, pickled watermelon, white cranberry, yeast, oolong, Cassia cinnamon, sandalwood, Oro Blanco grapefruit marmalade, soy, bottle brush, and again pear

As it cools notes of toffee and smoked paprika develop along with a creamy sweetness that is like fresh marshmallow

KALITA

The aroma is of black tea and damp earth

The body is very weak with a watery or tea-like consistency

The acidity is gone with no distinguishable notes of any

The flavors of this coffee are of Lipton black tea, dirty water, soil, soy, instant cocoa powder, and dehydrated milk powder

Can not recommend this on a Kalita