PANAMA FINCA VICTORIOUS PACAMARA

** LIMITED RELEASE **

Roast            Medium / All Brewing Method
Region         Volcancito, Boquete
Varietal       Pacamara
Grade           Strictly Hard Bean
Altitude      1300 – 1400
Process       Natural
Farm            Finca Villa Donia
Cup Score   87.25

Tasting Notes
Smooth textured cup carries lots of cantaloupe, stone fruit, green grape & honey up front. Rounded yet bright, orange & nectarine acidity carries through to a delicate floral finish

Panama Coffee
The high elevations of Boquete, Panama, are well known to have the perfect volcanic soil, cooler climate and the ideal ecosystem to produce a truly one of the kind coffee.

Boquete
Boquete is located in the province of Chiriqui, Panama, at an altitude of 1200 meters above sea level and is well known for its all year round spring like temperatures. The picturesque town is nestled in the Valley of the Rio Caldera. The slopes of the mountains in the area are covered by lush forests and coffee farms.

Coffee seedlings
Finca select and grow their own seedlings to ensure that they have the best quality bean possible. Permanent workers are employed to look after the coffee plants throughout the year, berries are allowed to mature and ripen on the trees before being hand picked.

Harvest by hand
During the harvest season, workers are instructed to selectively pick only the ripe cherries individually, leaving the unripe green berries to be picked at a later time. Thus, each bush may need to be picked up to five times during one season.

This is a difficult and labour intensive process, used only by growers who harvest for higher end/specialty coffee. Red cherries, with their higher aromatic oil and lower organic acid content, are more fragrant, smooth, and mellow.

Depulping
It is Finca policy to depulp the coffee cherries on the day they are picked, to ensure that the quality of the coffee will not be spoilt by an overly fruity or even rotten flavour. Depulping is the process of separating the coffee seeds from the outer skin and flesh. Finca adopt a recently developed modern eco-friendly wet process that uses much less water and at the same time produces far less polluting waste than traditional methods.

Drying
After the beans have been depulped, they are dried. The beans are dried under the sun as far as possible, assisted by mechanical dryers when necessary. Care is taken to ensure uniform drying and a high quality end product.

Hulling
Drying is followed with hulling, a process which removes the parchment layer from the dried coffee beans. The dried beans typically rest in a temperature and humidity controlled warehouse for at least 90 day before getting hulled.

Sorting
Finally, the hulled beans are sorted by hand to ensure uniform size (essential for even roasting) and to remove any defective ones that have not been detected during the various steps of processing. The beans are sorted to the highest standard prescribed for specialty coffees.