
by Proud Mary Coffee – Proud Mary Coffee Melbourne
Origin
Panama
Process
Anaerobic
Variety
Catuai
Altitude
1700 masl
Roast Type
espresso
<p><strong>Region:</strong> <meta charset="utf-8"><span class="TextRun MacChromeBold SCXW120448077 BCX0" lang="EN-US" data-contrast="none" xml:lang="EN-US"><span class="NormalTextRun SCXW120448077 BCX0">Los </span><span class="NormalTextRun SpellingErrorV2Themed SCXW120448077 BCX0">Naranjos</span><span class="NormalTextRun SCXW120448077 BCX0">, Boquete, </span><span class="NormalTextRun SCXW120448077 BCX0">Chiriqui</span></span><span class="LineBreakBlob BlobObject DragDrop SCXW120448077 BCX0"><span class="SCXW120448077 BCX0"> </span><br class="SCXW120448077 BCX0"></span></p> <p><strong>Elevation:</strong><span> 1700 masl</span></p> <p><meta charset="utf-8"><strong>About: </strong><span class="TextRun SCXW177811935 BCX8" lang="EN-AU" data-contrast="auto" xml:lang="EN-AU"><span class="NormalTextRun SCXW177811935 BCX8">The </span><span class="NormalTextRun SCXW177811935 BCX8">Lamastus</span><span class="NormalTextRun SCXW177811935 BCX8"> family have been growing coffee in the Boquete region of Panama for over 100 years and have won the Best of Panama competition five times with their Geisha! Wilford </span><span class="NormalTextRun SCXW177811935 BCX8">Lamastus</span><span class="NormalTextRun SCXW177811935 BCX8"> and his son, Wilford Jr., manage the family's three farms high up in the cloudy rainforest of the Boquete region, on the edge of the Volcan </span><span class="NormalTextRun SCXW177811935 BCX8">Baru</span><span class="NormalTextRun SCXW177811935 BCX8"> National Park. This </span><span class="NormalTextRun SpellingErrorV2Themed SCXW177811935 BCX8">Catuai</span><span class="NormalTextRun SCXW177811935 BCX8"> from </span><span class="NormalTextRun SCXW177811935 BCX8">Eli</span><span class="NormalTextRun SCXW177811935 BCX8">d</span><span class="NormalTextRun SCXW177811935 BCX8">a </span><span class="NormalTextRun SCXW177811935 BCX8">E</span><span class="NormalTextRun SCXW177811935 BCX8">s</span><span class="NormalTextRun SCXW177811935 BCX8">t</span><span class="NormalTextRun SCXW177811935 BCX8">a</span><span class="NormalTextRun SCXW177811935 BCX8">t</span><span class="NormalTextRun SCXW177811935 BCX8">e</span><span class="NormalTextRun SCXW177811935 BCX8"> </span><span class="NormalTextRun SCXW177811935 BCX8">was processed using Wilford's own anaerobic slow dry (ASD) method. First, the coffee cherries are fermented in a sealed tank for five days before being dried on raised beds for 45-60 days. This is a much longer drying time than traditional naturals and results in </span><span class="NormalTextRun SCXW177811935 BCX8">a</span><span class="NormalTextRun SCXW177811935 BCX8"> very comple</span><span class="NormalTextRun SCXW177811935 BCX8">x</span><span class="NormalTextRun SCXW177811935 BCX8"> cup with dark fruit notes and a sparkling acidity.</span></span><span data-ccp-props='{"201341983":0,"335559739":160,"335559740":259}' class="EOP SCXW177811935 BCX8"> </span></p>
This bean is roasted by Proud Mary Coffee – Proud Mary Coffee Melbourne. Visit their website to buy direct, or track it in the app to log your shots.