Coffee Origin : Panama, Boquete
Coffee Species : Arabica
Coffee Varietal : Geisha, pacas, castillo
Coffee Elevation : 1,600 - 1,900
Coffee Farm/ Producers
Gonzalo and Yrma Palenzuela
Coffee Roasting Date, Roaster : Steady State -
Coffee Processing : Natural/Dry Processed
The beans have the fragrance of caramel, apricot, marzipan, papaya, plantain, allspice, milo wood, plum, dried mango, tobacco, leather, balsamic vinegar, pinyon, dried goji, fermented pineapple juice, snow pea, tomato powder, light brown sugar, parsley, cherimoya, and goose berry
The grounds have the fragrance of raspberry, gooseberry, pomegranate molasses, cherimoya, plum, vanillin, burro banana, finger lime, sundried tomato, yeast, fresh tobacco, chia, green grapes, white orchid, allspice, milk powder, blood orange peel, dried strawberry, and white tea
CUPPING
Aroma
The aroma is of soil, tobacco, blackberry, plantain, milo wood, plum, leather, pinyon, cherimoya, papaya, sundried tomato, yeast, cocoa powder, chai, milk powder, blood orange peel, chicory, yellow tea, red currant, cranberry, and dragons blood
Body
This is a full-bodied coffee that is creamy and velvety with a lingering syrupy texture that is thick
Acidity
This is a high acidity coffee that has a tart forward of citrus and continues throughout from tart berry
Flavor
The flavor is of blood orange, raspberry, gooseberry, cream, allspice, hot honey, burro banana, cherimoya, sapote, plum, dried mango, tobacco, dried blackberry, hibiscus, leather, sundried tomato, ponzu, yeast, hops, dutch process cocoa powder, chai, habanero flesh, cranberry, vanillin, orchid, milk powder, and cracked ginger
As it cools notes of red grape, plum, and bottle brush develop along with a more concentrated berry note like of strawberry and blackberry mix
French Press
The aroma is of Spanish moss, soil, cocoa powder, chai, cranberry, oak,
The body is weak with a tea-like consistency and lacks depth
The acidity is none existent
The flavors of black tea, soil, cocoa nib, blackberry, and almond
