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Panama Mi Finquita

Sweet Tangerine. Apricot. Molasses.

Variety Caturra
Processing
Natural Processed
Region Boquete
Altitude
1650masl
Roast Level Light Roast
Tasting Notes
Sweet tangerine. Apricot. Molasses.
Quantity 200g

About this coffee :

It comes by way of the Mi Finquitta project which is run by Ratibor and Tessie Hartmann. The husband and wife team run a consultation program for small time farmers in the region where they help with standardizing farming practices as well as innovating fermentation and drying techniques to get the absolute best out of the coffee.

This coffee comes from a very small producer in Boquette named Steven Jones. His past in coffee was not the best as they struggled to harvest high quality coffee at his location In Boquette as it’s so much more humid at those lower elevations, so low in fact that he is almost at the lowest coffee growing point of that region.

With the help of Ratibor and Tessie his coffee has really come to another level, as when we were cupping the lot in Panama his caturra could stand up to competition geisha lots from much higher elevations. This coffee is dried in a sealed room with a large condenser dehydrator allowing for more consistant and even drying.

A fine example of a “natural” or dry-processed coffee, meaning the beans were dried inside the fruit, encouraging a flavor profile that is sweeter and deeper-toned than the more familiar wet-processed coffees of Panama. 

This is a very complex coffee, with apricot & sweet tangerine juiciness. Then you get the natural processed characteristics of molassses sweetness on aftertaste. A smooth and juicy cup of coffee!

Brewing Recipe : 

Filter
15g of coffee to 225g of water
2.30 minutes, 92ºc brewing temperature

Roasted on 4th of November
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